The menu, the daily specials and the allergens,
on your restaurant screens

The menu of the day on the frontage decides the passer-by. At mealtimes people choose a restaurant off the street, and decide by what they see. A frontage with the set lunch clear and appetising — the dishes, the price — captures the one dithering between your place and the one opposite. You change it from the kitchen each day for what you have on, without reprinting the board or putting the A-board out.

People order what they see, and the bill rises. The chef's special, the homemade dessert, the wine by the glass of the day: on screen, with a good photo, they are ordered far more than on a menu skimmed over. Showing the higher-margin items — the dessert, the better glass, the special plate — raises the average bill without raising prices, because what catches the eye orders itself.

The slots fill every moment of the day. The set lunch, the à la carte dinner, the Sunday brunch, the weekend offers: each slot is a different crowd. Scheduling the content by time means the screen shows what fits each moment — and switches from lunch to dinner on its own — without anyone having to remember. You make the most of every slot, including the quietest.

To be straight with you: we do not integrate with your POS, EPOS or booking software. The screen shows the menu, the set lunch, the allergens and a QR that goes to your booking platform; the order, the payment and the bookings stay in your system. Digisini is the screen layer that captures with the menu and raises the ticket with the special.

Displaying it properly is not showing off, it is closing a question that is being asked anyway. People look this up before choosing, particularly for anywhere they have not been before, and particularly for takeaway. If they cannot find it they assume the worst, because the places that hide it usually have a reason to. A five, shown clearly, does more for a passer-by than any amount of food photography — and it is the one thing on your window that a competitor cannot simply copy.

And the harder case is worth thinking about before it happens: what to do when the rating is not a five. Hiding it works badly, because it is public either way. The version that works is dull and honest — the date of the inspection, what it related to, and what has changed since. A kitchen that says «scored three in March, here is what we fixed in April» reads as a business that took it seriously; silence reads as a business hoping nobody checks.

The same logic covers the other verifiable things nobody puts up. Who the head chef is, how long the place has been open under this ownership, whether the fish comes in daily or twice a week. None of it is glamorous, all of it can be checked by someone who cares, and together they answer the question a new customer is actually asking — which is not «is this nice» but «is this a real, run-properly kitchen».

And there is a practical reason all of this belongs outside rather than on the table. The person it is for has not come in yet. Once they are seated, the rating is irrelevant and the menu takes over; on the pavement, with three other places within sight and eight seconds to decide, it is the only argument that does not depend on their taste.

To be straight with you: we display what you upload and we do not hold your rating or inspect anything. What must be shown, and where, differs across the UK and is a matter for your local authority — the point here is only that this number already exists, that your customers are already looking it up, and that in most restaurants it is on a sticker nobody reads.

Friday, eight o’clock, a forty-minute wait. The host writes names on a clipboard, guesses times, and goes outside every few minutes to shout “party of four for Patel?” at a street full of people who have wandered off to the pub opposite.

A QR code by the door does the clipboard’s job. Guests scan it, tap “Take a number”, and go for a drink. Their phone counts the parties in front and, once you have seated a few, estimates the wait from your real turnover rather than a hopeful guess. When a table frees up the host taps “Next”, the screen at the bar shows “T-014” with a chime, and the guest’s phone goes green and vibrates — provided the page is still open. No phone numbers taken. If the host would rather say “Patel, table for four?”, switch on the optional name: it shows on the host’s phone, never on the bar screen, and is deleted once the ticket is closed. Someone without a smartphone can be given a number by the host. Details of the QR queue.

Big and small tables can queue separately. One letter for twos, another for groups of five or more, so a couple isn’t stuck behind a party of eight.

To be straight with you: we don’t send texts, so a guest who locks their phone in the pub won’t get the buzz. It knows nothing about table sizes or your booking system — the host decides who is next.