QR Code Menu for Bakeries
TL;DRA bakery menu changes while the door is open. The kouign-amann sells out, the cake slice is gone, the whole cake is still in the case. A printed list from last night cannot say that. A QR code menu can, if you treat sold out as part of service and not as a failure of the printer.
The sample is the bakery, a fictional shop called Miette: croissant, pain au chocolat, kouign-amann, baguette, brioche. The names are in French because that is the sample, not because your menu has to be. Replace them. The setup shared with every other venue is a digital menu for restaurants.
Case, preorder and whole versus slice
Split what is in the case today from what you bake to order. Guests looking at the glass want today's list. Guests ordering a Saturday cake want the cake menu, the sizes and the lead time in the description. One mixed list makes both jobs harder.
A slice and a whole cake are variants when they are the same recipe at two prices. Write the serving in the variant name. “Slice” and “whole, serves 8” beat a single price that staff have to explain.
Mark a sold-out pastry sold out as soon as the tray is empty. Leave it on the menu if it returns tomorrow, so regulars still see that you make it. Remove it only if it is not coming back this season.
Allergens on a pastry menu
Butter, wheat, egg, nuts and sesame show up in almost every section of a bakery. Mark them on the item. A key at the bottom is not where a guest decides about the kouign-amann. Name rye, barley or oats in the description. The wheat mark is wheat only.
US restaurants are not under one federal menu-label rule. Some states require a specific allergy notice. The practical page, which is not legal advice, is allergen labels on a restaurant menu. You set the marks. The software does not read your formula.
The card in the window
A window poster and a counter card can come from the same menu as the QR code. Use a large code on the poster so someone on the sidewalk can scan it. Keep the type large. A poster that reprints the entire formula sheet is not a poster.
Prices stay in their own column on the printed card. A long French name wraps. The price does not drop onto the next line under the description. Leave photos off if the case is two feet away.
Preview is free. The PDF of your menu is paid, $29 a month or $199 a year per venue. Formats are on printable menus.
Start from the patisserie design
Open the bakery sample. It is a light card layout with a photo on the croissant. Start a menu from it, or import the list you already use. A PDF import is a draft of up to 150 items. You still check every price, including the whole-cake variants the import may have flattened into one line.
Publish when the case list is right. Print the code once. Update sold-out marks through the day. Download a new PDF when you want the paper card to match a price change, not every time a tray empties.
A cafe with a small case may be closer to the coffee house. The full set of designs is restaurant menu templates.
Frequently asked questions
Can I hide a sold-out pastry instead of marking it?
You can hide a dish. Marking it sold out tells a guest you make it and that it is gone. Hiding it is for something that should not be on the menu at all.
Are the French names required?
No. The sample is fictional. Write the names your guests use.
Does publishing include a website for the bakery?
No. It publishes the menu. Link to it from your site, or use your own domain for the menu. It does not take cake orders.
Preview is free. Publishing is $29 a month.
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