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.
A printed menu never reports back. A live one counts how many guests opened it, which dishes they tapped, and which ones nobody touched all month. What it cannot tell you is what anybody ordered — and knowing exactly where that line falls is what makes the numbers useful instead of misleading.
A QR code is just a picture of a web address. Everything that goes wrong with QR menus comes from what address is inside the code — and whether that address can still change after you have printed two hundred table tents.
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.
