Free tool · no sign-up

Thai digital menu board maker

A Thai counter runs on two questions, and it takes them all day: how spicy is it, and can you leave the fish sauce out. Answer both on the screen — a chilli rating sitting right after the dish name, a V, VG or GF mark next to the things that qualify — and the queue stops stalling while someone goes to ask the wok. Anything the board leaves unsaid, a human says out loud, over and over, until close.

This is the real player, not a mock-up — a screen would show exactly this.

Put it on a TV — free

The PNG is yours, no sign-up. Putting it on a real screen takes an account.

Style

One dish per line — Name, Price. Paste your whole menu if you like.

One dish per line — Name, Price. Paste your whole menu if you like.

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.

What is a thai digital menu board?

Every Thai dish carries two questions — how hot, and can I eat it. A Thai digital menu board is a screen that prints both answers next to the price.

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 — and pair it from your phone. No media player to buy.

Other kitchens, other boards

Each one opens the maker 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.

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 show spice levels on the board?
Pick one scale and declare it, because "medium" means nothing until you say what it means. Put a repeating chilli glyph straight after the dish name — one for mild, two for medium, three for Thai hot — and print that key in the footer so a guest can decode it without asking. Rate the dish as it actually leaves the pass, not as the recipe card wishes it did: a som tum with three bird's eyes in the mortar is a three whether or not the curry beside it is a one. Keep the marks in the same position on every line so the eye scans down the column instead of hunting.
How do I mark vegetarian, vegan and gluten-free dishes clearly?
Use short letter marks after the name — V, VG, GF — and put the legend in the footer beside the chilli key. Thai is where these marks earn their keep, because the trap is invisible: fish sauce, shrimp paste in the curry paste, oyster sauce in the wok, dried shrimp in the som tum. If a dish can be made vegan on request rather than being vegan as cooked, mark it differently (VG* or "veg on request") so the kitchen isn't fielding a plate that comes straight back. For GF, remember standard soy sauce carries wheat — only mark the noodle and stir-fry dishes you actually cook with tamari or a GF sauce.
Should I put photos of the dishes on the board?
Sparingly, and never as the main event. A photograph earns its place when it sells something unfamiliar — a khao soi or a proper som tum to someone who has only ever ordered green curry. But each one costs the space of several lines, and a Thai menu's problem is almost always that too many dishes are already competing for one screen. Two pictures of the things you actually want to push, with everything else left as clean priced text, sells more than a grid of thumbnails nobody reads to the bottom of.

Your board is built. Now light up the wall.

A screen, a phone, two minutes. Pair a TV, put this board on it, and change the prices from anywhere — including at 6pm, from the pass.

Put it on a screen — free See pricing

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 →