A menu you can order from is a different thing from a PDF.A menu you can order from is a different thing from a PDF.

Why the 2021 QR menu went away again

Because there was nothing behind the code. A PDF is the printed menu made smaller: you cannot search it, the order follows the layout rather than the appetite, and if the lamb ran out at eight it is still listed at ten. Guests ordered from a waiter and paid at the till exactly as before. All of the inconvenience, none of the return. That is not an argument against QR codes. It is an argument against PDFs.

What happens when a guest taps a dish

It joins their order, they send it, and it lands the same moment on the staff phones and on the screen of the station that cooks it. From there the menu stops being a notice on a wall. It is the beginning of service.

• Before anything reaches the kitchen, someone on shift approves it. Venues that would rather not can switch approval off.
• Items route to the right station: drinks to the bar, mains to the grill.
• The tab stays open, round after round. A long table can run two tabs side by side, and whoever sits down later joins with a short code.
• At the end each guest sees their own share, already worked out. Tipping is asked after service and stays optional.
• Anyone who would rather pay at the counter pays at the counter, in cash or on your own card machine, and we take nothing from those.
• Guests see roughly how long it will be, along the lines of "ready in about 12 minutes".

The salmon price goes up at five

Then the new price is on the menu at 17:01. You change the dish in the catalogue and the next guest to scan sees the new version. Anything that has run out comes off with a switch rather than a line through it in biro. The stickers stay where they are, because the code points at your menu and not at a file you would have to upload again. Lunch and dinner menus can exist side by side, each with its own days and hours, and the same dish can carry a different price at two locations because the price can be overridden per menu.

Allergens and nutrition sit on the dish

Every item has the fields that otherwise end up on a laminated sheet by the till. Fill them in once and they appear everywhere the dish appears, in every menu and at every location. What goes in them is yours to say, because you are the one who was at the pan. We supply the fields.

• The 14 allergens from Regulation (EU) 1169/2011, ticked on the dish.
• Nutrition values, as far as you have them.
• Additives, as a list of E numbers.
• The marker for dishes made from previously frozen produce, which then shows to the guest on its own.
• Portion weight and description, plus a photograph where you have one worth showing.

Up to six languages, translated by you

The same menu can carry up to six languages, and the guest switches without anyone coming to the table. What gets translated are your own dish names, AI-assisted, but every line goes through your hands before it goes live. That is deliberate. A machine guessing at "bubble and squeak" embarrasses you at a table you are not standing at.

Getting it live, and what it costs

There is no retyping. Photograph the printed menu or upload the PDF you already have, and Klevra pulls the dishes out of it. Then you read every line, and only then does it publish. About an hour covers it.

• Table labels download one at a time or as a whole set and print on any printer.
• Two printed sets ship to every new venue. Shipping may apply outside the EU.
• From €19 per location per month, each location on its own plan.
• 0.5% to 1% on online payments depending on the plan. Cash and counter cost nothing.
• No contract and no setup fee. Cancelling happens in the dashboard.
• Logo and colours on every plan, so the menu looks like your place rather than like us.