Running a second location shouldn't mean running a second everything. The whole point of a digital menu is that one account can hold every branch — each with its own prices, currency, and languages — while you manage them from a single login and clone a proven menu to a new opening instead of rebuilding it. Here is how to set up and run multiple branches without the menu becoming a full-time job.
Almost nothing on a menu is one fixed thing. The pizza comes in three sizes, the flat white comes with oat milk, the burger comes with a choice of side. The industry calls these modifiers. Set them up well and your menu gets shorter, clearer and quietly better at selling the extra.
Guests do not read a menu; they scan it. How you group your dishes and what order you put them in decides what they notice, what they skip, and what they order. Organizing a menu is not decoration — it is merchandising, and on a digital menu the rules are slightly different from paper. Here is how to structure yours so the dishes you want to sell are the ones guests see first.
The real question behind "should we go digital" is always the same one: do I have to retype all of this? No. You photograph what you already print. But it is worth knowing exactly what the import does well, what it hands back to you, and where a spreadsheet is the better tool.
Most owners think going digital means retyping the whole menu on a Tuesday night. It doesn't. The fastest route starts with the menu you already print — a photo of it — and ends with a live page your guests read in their own language.
