«Take the burrata off tonight.» Done: Menudetto updates the menu, the printable sheet and the QR page. All at once.
Three moments
Not features: moments. The three points where a menu stops being a job and becomes something you fix while walking between tables.
Say it the way you'd say it to a waiter. The assistant hands back what it would change — before and after, line by line — and you're the one who presses Confirm.
Nothing goes live on its own. That's why you can dictate mid-service without checking twice: the check is already in the step.
Put the pasta dishes up by a euro.
That moves six dishes from 9.00 to 10.00. Confirm?
−Primi · 9,00
+Primi · 10,00
One tap, or your voice. From that moment anyone scanning the QR code sees it struck through, with “Sold out” beside it — it doesn't vanish: a dish a guest saw yesterday, if it disappears, looks like something you never made.
Anyone on the floor can do it: a staff member has exactly this permission and nothing else — not prices, not the menu.
Change a price, drop a dish, rewrite the descriptions: the code on the table stays identical. Only what it shows changes.
That's why publishing isn't a big decision. You're not choosing a final menu: you're switching on a page.
Same code, every version
Laminated once. The menu underneath changes as often as you like.
After you publish
A digital menu isn't just there to be read. From the moment it's live, every table leaves a trace — and out of those traces come three things you didn't have before.
At the table they tap the heart on the dishes they fancy and build the list they'll show the waiter. No account, no personal data: just counts per dish. That's where the signal no till system owns comes from — the dish that makes the list and gets dropped before the order. The page lines them up with a bar per dish: how much makes the lists, and how much gets dropped before the order.
Preferences expressed at the table. These are not sales: nothing here comes from the till.
And the dishes guests pick most are the ones worth costing first.
You dictate the recipe out loud and the dish tells you what it costs in ingredients, what share of the menu price that is, and what's left to cover staff, rent and utilities. You don't have to do it for the whole menu: the room tells you where to start.
While an ingredient is missing I won't give you a number: a partial total looks like a total.
And those costs only stay true if they follow supplier prices, which move on their own.
You upload the XML of the Italian e-invoice — the FatturaPA that goes through the Italian Revenue Agency, the one your accountant sends you — and I tell you line by line what changed, by how much, and which dishes it hits. The first time you match the lines to your ingredients; from the second, I recognise them myself. If your supplier invoices in another format, prices stay something you enter yourself.
No price moves until you're the one confirming it.
Invoice import is on the Pro plan. Dish costing is not: you can try that straight away, up to ten dishes, and reading it is never paid.
Below twenty lists built at the table there is no ranking: in its place it tells you how many are still missing. Three hearts aren't a trend, and a chart built on three hearts is worse than no chart — because it looks like an answer.
A photo of your paper menu: I extract dishes and prices. From your website I take the logo and brand colours.
"Raise the first courses by one euro", "the gricia is sold out": every change comes with a preview you confirm.
A menu ready to print or save as PDF, and a QR page that updates in real time. One source, no stale copies around.
I suggest the 14 EU allergens from the ingredients, you confirm. Regulation 1169/2011 without filling tables by hand.
Cultural translations, not literal ones: your dishes told well at every table, from tourists to regulars.
Dish finished? Say it into the mic: the QR page updates right away and the dish comes back when you want.
Logo and palette extracted from your website. The result looks like your trusted designer made it.
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