A menu is not just a list — it is a shop window. Where you place attention, guests spend. Digital menus let you merchandise deliberately, and change it whenever you like.
Three levers
- Discounts — a percent or fixed amount off, to move slow stock or run a promotion.
- Featured — put your signature dishes front and centre.
- Recommended — guide undecided guests to a safe, high-margin favourite.
Use them with intent
Discount to clear an ingredient before it spoils; feature the dish with the best margin and the best photo; recommend the plate your kitchen makes brilliantly. Then check your reports to see what worked.
