How do I show pizza sizes without confusing people?

Give size its own structure instead of burying it inside the dish name. The cleanest layout is one column per size with the same pies in the same order down both, so the eye reads across a row: Margherita, 9in, 12in. If a pie only exists in one size, put the size on the line itself — "9in Ortolana" — so the number is never orphaned. The rule to hold: no price anywhere on the board that could plausibly belong to two sizes.

How should half-and-half pizzas and extra toppings be priced on the board?

Put the rule on the wall, not in the server's head. The standard that survives a rush is "half and half: higher price applies" — one line under the pizza column, and the argument is over before it starts. Toppings need a ladder by size, because a topping on a 12-inch eats more cheese and more meat than the same topping on a 9-inch: show extra topping 12in and extra topping 9in as two separate numbers. Anything you charge for but don't display becomes a conversation at the till.

Do I need to show allergens on a pizzeria board?

Not dish by dish. A board is the wrong surface for a full allergen matrix, and trying to fit one shrinks the type until nobody can read the pizzas either. What the screen owes people is a pointer and a warning: a footer line saying full allergen information is at the counter, plus clear flags on the two or three things a pizzeria gets asked about constantly — gluten-free bases, anchovy hiding in a puttanesca, pork in the pepperoni. The legal record is a document you hand over; the board's job is making sure nobody orders without knowing it exists.

Free tool · no sign-up

Pizzeria Digital Menu Board Maker

The argument at a pizza counter is almost never about the pizza. It is about which size that number was for. Someone reads 17 beside Margherita, orders one, and gets handed a 12-inch when they had a 9-inch in their head, and now you're refunding or eating the difference. A board earns its keep the moment every line makes the size unmissable: sizes given their own columns, slices priced on their own, and not one orphan number left floating on the screen.

Forno Nine

12in Wood-Fired

Margherita DOP$17

Marinara$15

Diavola$19

Bufalina$21

Quattro Formaggi$21

Slices & 9in

Margherita Slice$4

Diavola Slice$5

Sicilian Square$5.50

9in Margherita$12

9in Diavola$14

Sizes shown on every line. Half & half: higher price applies.

This is the real TV player, not a mock-up. A screen shows exactly this.

Get a screen live, free

This board goes with you. It opens as your first slide, ready to edit, and the PNG stays free either way.

Style

Restaurant name

Currency

		Row actions

Header row

		Row actions

Header row

Footer note

Allergens, hours, taxes: the small print at the bottom.

QR code

Optional. Drop in your online menu or ordering link and it lands in the corner of the board.

Two minutes, our own footage. Pair a screen, put the board on it, then change the price from a phone and watch the screen change.

What is a pizzeria digital menu board?

A pizzeria digital menu board ties every price on the wall to a size, so a 9-inch number can never be mistaken for a 12-inch one and no slice price floats free.

The board itself is the easy half. The half that decides whether it's worth having is what happens after: who changes the 6pm price, what shows on the second screen, and what the board falls back to when nobody's looking after it. A design tool hands you a file and stops there. Canva, for one, doesn't schedule or manage displays at all. This maker hands you the file too, and then keeps going.

Free, right now

Build the board, no account
Every cuisine style
A QR code on the board
Download the 1920×1080 PNG

Needs a free account

Show it on an actual TV
Change it after it's live
Schedule lunch vs dinner
Run more than one screen

From a typed list to a lit-up screen

1
Type the menu

One dish per line, name and price. Paste your existing menu straight in if you have one.
2
Pick the look

Fourteen cuisine styles, each with its own palette and board layout. Your menu keeps itself while you try them on.
3
Put it on the TV

Open the board on any screen: a smart TV browser, a stick, an old laptop. Pair it from your phone, with no media player to buy.

Other kitchens, other boards

Fourteen templates, and each opens the editor with a real starter menu and a palette built for that food. A sushi board and a barbecue board should not look like the same board.

A digital menu board template for a pizzeria, showing 12-inch wood-fired pizzas and slices in two priced columns on a dark TV board — A board built in this tool, exported at 1920x1080. Every template renders through the same engine the TV player runs.

Once the board is built

The maker gets you a board. These cover the parts that come after it: getting it onto a real screen, designing it so it reads from across the room, and what any of it costs.

Put it on a screen

Digital menu boards The whole menu wall, priced and explained.
Digital signage for restaurants Every screen in the room, not just the board.
Free digital signage software What one free screen actually covers.
Free menu board software What free covers here, and what it does not.

Build a better board

How to make a digital menu board Three routes, start to screen.
Menu board design The type sizes that read at 6 metres.
Menu board templates Cuisine presets and a gallery to remix.
AI menu generator Describe the menu, AI lays out the board.
Board sizes and resolutions Pixel sizes, safe margins, readable type.
Price list maker The same tool for everything that is not food.

Harder rooms

Outdoor menu boards What survives sunlight and weather.
Drive-thru menu boards Pre-sell, order point, changeover.
Food truck menu boards One screen, one phone, no player box.
A whole wall of boards Running several screens off one schedule.
Menu board software What it has to do, and what it costs.

Questions people actually ask

How do I show pizza sizes without confusing people?: Give size its own structure instead of burying it inside the dish name. The cleanest layout is one column per size with the same pies in the same order down both, so the eye reads across a row: Margherita, 9in, 12in. If a pie only exists in one size, put the size on the line itself — "9in Ortolana" — so the number is never orphaned. The rule to hold: no price anywhere on the board that could plausibly belong to two sizes.
How should half-and-half pizzas and extra toppings be priced on the board?: Put the rule on the wall, not in the server's head. The standard that survives a rush is "half and half: higher price applies" — one line under the pizza column, and the argument is over before it starts. Toppings need a ladder by size, because a topping on a 12-inch eats more cheese and more meat than the same topping on a 9-inch: show extra topping 12in and extra topping 9in as two separate numbers. Anything you charge for but don't display becomes a conversation at the till.
Do I need to show allergens on a pizzeria board?: Not dish by dish. A board is the wrong surface for a full allergen matrix, and trying to fit one shrinks the type until nobody can read the pizzas either. What the screen owes people is a pointer and a warning: a footer line saying full allergen information is at the counter, plus clear flags on the two or three things a pizzeria gets asked about constantly — gluten-free bases, anchovy hiding in a puttanesca, pork in the pepperoni. The legal record is a document you hand over; the board's job is making sure nobody orders without knowing it exists.

The board is built. Now put it on the wall.

A screen, a phone, two minutes. Pair a TV, send this exact board to it, and change a price from the pass at 6pm without reprinting anything.

Get a screen live, free See pricing

Free screens show a ChannelOS banner along the bottom of the screen, and any paid plan removes it.