Screens that sell more in your restaurant
The customer in line stares at your screen for about 40 seconds. That is when they decide whether to take the combo, add the drink and say yes to dessert. This is how you use that time.
- Printed menus that go stale and cost money every time a price changes
- Customers who always order the same dish and never see what is new
- Drinks and desserts that never make it into the order
- A queue staring at nothing, with no offer in front of it
Restaurants are where screens pay off fastest — because the buying decision happens inside the dining room, with the customer in front of you and the menu on screen.
The content in this hub covers the whole path: building the digital menu, choosing what to highlight, changing the offer by time of day, and measuring whether the screen is actually driving orders.
5 articles on restaurants
Restaurant average ticket: 7 levers that do not involve raising prices
Raising prices is the riskiest way to earn more. These seven levers raise the value of the order without the customer feeling a rise.
Digital menu board: how many items fit before nobody reads it
The menu board is the most-read screen in your business — and the worst built. How many items fit, in what order, and at what size.
Two empty hours a day: the easiest gap to fill
Every restaurant has two empty hours a day. They cost the same rent and the same staff — and they are the easiest to fill.
Drinks and desserts: the margin that never makes it into the order
They are the two highest-margin items on the menu — and the two most often left out of the order. The problem is almost never price: it is timing.
Digital menus for restaurants: are they worth it? A guide with real data
Real sales data, a cost comparison against printed menus, and the step by step to get your menu on screen and update it from your phone.
Frequently asked questions — Restaurants
Do I need to buy a new TV for a digital menu?+
No. Any smart TV with a browser, or an Android device plugged into the HDMI port, will do. TagLine runs on the screen you already own — content goes from your phone to the screen.
How many screens does a restaurant need?+
Start with one, where the customer decides the order (counter or queue). Only then add a screen in the dining room, where the job changes: there the screen sells dessert and drinks, not the main dish.
Can I change prices on the spot?+
Yes. You change it from your phone and the screen updates in seconds — that is the difference from a printed menu and from a USB stick.
Do digital menus help with delivery too?+
The screen helps in the dining room and at the pickup counter. For delivery the effect is indirect: the photos and combos you standardise on screen also work in the app and on Instagram.
Turn your screens into a sales machine.
Manage content, campaigns and screens in one place — from your phone, wherever you are.