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Sushi Digital Menu Board Maker

Otoro doesn't have a price; it has a price today. The box lands before dawn, the wholesaler's number is whatever it is, and by the time you've broken the loin down you know what the piece has to sell for — which is rarely what it sold for last week. A screen is the one surface where that number can catch up with the fish before the first cover sits down.

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

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

Style
Row actions
Row actions

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

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 sushi digital menu board?

A sushi digital menu board is a price list built for fish with no fixed price: the market items get repriced the morning the delivery lands, not whenever the menu reprints.

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. 1

    Type the menu

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

  2. 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. 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

Build a better board

Harder rooms

Questions people actually ask

How do I handle market-price fish on a menu board?
Split the board's logic: the fixed items (cucumber maki, tamago, salmon nigiri) carry a printed number, and the market items live together in one short block you actually touch. Give that block a heading that tells the truth — "Today's counter" or "From this morning's box" — and put a real number in it once you've broken the loin down and know your cost. If you genuinely can't commit before service, write the phrase you'd say out loud ("Otoro — ask, priced daily") rather than a bare "MP", which reads as evasive to a guest and gives your staff nothing to quote. The point of doing it on a screen is that the 6am number and the board agree by the time the door opens.
Where should the raw-fish and allergen notice go?
Keep it as a persistent footer line that sits under the prices on every slide, not on its own rotating slide — a disclaimer that's off-screen when someone orders is a disclaimer that didn't happen. One sentence is enough: raw or undercooked fish, and an invitation to ask. Handle the specific allergens where they actually bite: mark the roll that uses imitation crab (wheat), the one glazed with eel sauce (soy, sometimes wheat), and anything finished with sesame or tobiko, so the server isn't guessing at the pass. If your local authority mandates exact wording, use theirs verbatim — don't paraphrase it to fit the layout.
How do I show omakase and set menus next to a la carte?
Don't let a 4,500 omakase share a price column with a 320 nigiri — side by side they read like a typo, and guests stop trusting the whole grid. Give the sets their own block: one line each, the course count, and a single number, visually separate from the a la carte columns. That block is also where a market-price caveat belongs if the chef's selection follows the box ("seasonal, chef's choice, subject to the day's catch"). Keep the a la carte grid as the scannable part, and let the set menu be the thing someone reads once and decides on.

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.

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

Sell it instead of buying it. The ChannelOS partner program pays 20% of what each business you refer pays us for their first 12 months, then 10% for as long as they stay. Free to join, nothing to stock.

See the partner program →