Breakfast, lunch, dinner: which menu opens in which branch at which hour, set in one place. The guest reads it in their own language.
The guest scans the code on the table with their phone camera and the menu opens in their browser. No app, no signup, no waiting.
Have a single code for the restaurant and put the same one on every table, or use per-table codes that each carry their table number.
The code you stick on the table once never changes. Build as many menus as you like; the new ones open on that same code.
If you want it, your guest places their own order from the table. It lands on your team's order screen and goes to the kitchen once your team accepts it.
Write your menu in Turkish and let dojofood translate it into English, German, Arabic, Russian, French and the rest.
Translation runs automatically by default. Switch it off for any item in any language and write that version yourself.
Whatever language the guest orders in, you see it in yours, and no foreign wording ends up inside your operation.
Upload the item photo once. It shows on the digital menu, on the POS screen and on the delivery platforms that accept photos.
Mark allergens such as gluten, nuts, dairy and shellfish item by item.
Mark preferences such as vegan, vegetarian and halal item by item.
A guest filters out gluten and decides from what's left, quickly and correctly. Nobody has to ask a waiter, and the risk goes away.
Labels like new, chef's pick, spicy and vegetarian point the guest at the item you want them to see.
The catalog is the single central database behind your items. You build different menus out of it, and one catalog item can appear in several menus. Whether an item shows in a given branch, and on that branch's dine-in, takeaway or delivery channel, and what it costs there: all of it is managed centrally.
what the guest sees
Kadıköy · Dine-in
the platform's menu is pulled in and matched to your catalog
catalog pricebranch pricechannel price
Kadıköy, Dine-in orders. 5 of 5 items visible.
The bottlenecks operators describe most when they move a menu online, and how dojofood clears them.
You already have a menu, on paper or online. Moving it to a new system usually means typing items in one by one. For most operators that's a punishing job, hours of work before anything is live.
Moving your menu into dojofood takes seconds on your side: photograph it, upload the PDF, or paste the link to your current digital menu. The AI pulls out your items with their names, descriptions and prices and puts a draft in front of you. You look it over and approve.
In most digital menus items are defined per menu. Same name, same photo, but each one is a separate record in the database. Reports then show several items with one name and the numbers mislead you.
In dojofood items are created in the catalog, and the catalog is your central item database. The same item can sit in different menus at different prices. Because the record is singular, that item's sales, cost and demand add up on one line across every report.
Once items are defined per menu, things start coming loose. The POS shows a different price, what reaches the kitchen changes, some menus fall behind. Contents, recipes and prices get tangled, and after a while nobody knows which item or which menu is the right one.
There is one item catalog, and the same item is never redefined for another menu. Its content stays identical across every branch and sales channel. If you want the price to vary by location or channel, you do that without creating a new item. Your catalog becomes the one reference point you manage everything from.
Towards the evening an ingredient runs out but the item stays on the menu. A guest asks for it and the waiter comes back with "we're out." A small shortage turns into an apology at the table.
When an item runs out, or you simply can't serve it for a while, set it to temporarily closed in the catalog. A guest browsing the menu sees it greyed out with an unavailable note. If you'd rather it not show at all, hide it and it disappears from the menu.
When breakfast and dinner are separate menus, you either print two QR codes or swap the cards by hand between services. When the summer menu arrives, the print job starts over.
Neither the code on the table nor the menu link on your social profile or Google Maps listing ever changes; the menu behind them does. Set the schedule once and the system handles the switch. Breakfast at 10:59, lunch at 11:01, same code.
A business with three branches usually ends up with three separate menus. When a shared item's price changes, all three need updating; one gets forgotten and that branch sells at the wrong price. Contents drift apart and the whole thing slips out of control.
Items are defined in the catalog and the menus you build are used across your restaurants. A branch's menu shows only the items open in that branch. Same catalog, different view, set by rule and not by copy and paste.
Automatic translation stumbles on dish names: a local speciality turns into meaningless English and the tourist has no idea what they ordered. And when allergen information gets lost in translation, embarrassment is not the worst of it.
Translation runs automatically, but you can rewrite an item's text in any language whenever you want. Allergen and dietary labels are structural fields, independent of translation: the language changes, the label doesn't.
In the dojofood portal a preview stays open on the right while you work on the Catalog and Menu screens. As you define items and change menu settings, you see how the menu will look to a guest.
You map the items on your Yemeksepeti, Uber Eats, Trendyol Go and Migros Yemek menus to the items in your catalog. Delivery orders then reach the right kitchen, ingredients for items with a recipe come off stock, and your sales and cost reports reflect what really happened. You open and close those platform items for sale from dojofood and update their prices there too.
From a breakfast hall to a beach club, the same menu is set up around your flow. Pick your type of business and see what we've done for operations like yours.
What operators ask about digital and QR menus.
A digital menu is the menu your guest reads on their phone. QR menu, QR code menu and digital menu all describe the same thing: instead of a printed card, the menu opens in a browser and you control what's on it. The difference from paper is that you can change an item, a price or the whole layout without sending anything to a printer.
You put a QR code on the table. The guest scans it with their phone camera and the menu opens in their browser. The digital menu also has its own link, which you can put on your social profiles, on any website, or on map listings like Google Maps, so guests can reach the menu by tapping a link too.
You might have a paper menu, a PDF, or a digital menu you already use. Photograph your menu, upload the PDF, or paste the link to your existing digital menu, and dojofood's AI builds the menu in seconds. From there your digital menu link is live. Print your QR codes and put them on the tables whenever you're ready.
Three ways: photograph your menu, upload a PDF, Word or Excel file (up to ten files), or paste the link to your current digital menu. The AI pulls out item names, descriptions, prices, categories, option groups and allergen labels. If you give it a link, item photos come across too; if you photographed the menu or uploaded a file, you add the images afterwards. The AI does the heavy lifting; what's left for you is a final check and publishing.
No. The menu opens in the browser on their phone. No app to download, no signup, no waiting.
Either one works; it's your call. With one code you put the same one on every table. Generate a code per table and each one carries its own table; if ordering from the table is on, the order arrives knowing which table it came from. With a single code and ordering switched on, the guest picks their own table when they order.
No. The QR code and the menu link never change. What changes is the menu behind them. However many menus you build, the same code works. You set which menu opens on which day and at which hour once, and the system does the switching: breakfast at 10:59, lunch at 11:01. Another way to see it: the code and the link open your menu page, and you decide which menu that page shows. Create a new menu whenever you like and schedule several of them on the same page.
Not by default, but yes if you want it. For some operations a guest building their own order is essential; others want the waiter to take it. dojofood supports both: ordering from the menu is a single switch. Turn it on and your guest adds items to a basket and places the order from the table; it lands on your team's order screen and goes to the kitchen once your team accepts it. If you only want to show a menu, leave the switch off.
You build the menu in your own language; translation is automatic by default and the guest reads the menu in theirs. Widely used languages such as English, German, Arabic, Russian and French are covered. If you don't like a translation, write that item's text in that language yourself and automatic translation switches off for that item in that language.
Your guest reading the menu in their own language doesn't mean the order reaches you in it. You see the order on your screens in your language, with the items exactly as you defined them. Whatever language the guest browsed in, the order that lands on your team's screen is in yours, and it goes to the kitchen that way too.
The catalog is the central product database where your items live; a menu is an arrangement of items you picked from that catalog and show to guests. One item can appear in several menus but exists as a single record. That's why you never define the same item twice.
Without a central catalog you would redefine items in every menu; even copying an item stores each copy as its own record. Items across menus and branches would drift apart over time and nobody could say where the current version lived. In the catalog model items sit in one place and the item record stays singular. However many branches or sales channels you run, the item shows the same content everywhere, while you keep the freedom to vary its price by branch and channel. A single item record is also what keeps your sales and cost reports honest: you can read directly how much an item sold in which branch and on which channel.
The moment you make the change in the catalog, the new price appears on your digital menu in every branch within seconds. You don't update branches one by one, or their delivery, takeaway and dine-in menus separately.
Set the item to temporarily closed in the catalog. A guest looking at the menu sees it greyed out and marked unavailable, and cannot order it. If you'd rather it not appear at all, hide it. Either change takes effect on the digital menu within seconds.
Yes. Mark allergens such as gluten, nuts, dairy and shellfish, and dietary preferences such as vegan, vegetarian and halal, on each item. Guests filter the menu by those and see what they can eat.
Yes. You choose which branch an item is open in and which sales channel it appears on. A branch's menu shows only the items open in that branch. Price is set by branch and by channel too, so the same item can cost one thing at the table and another on delivery. You don't need a new item or a separate menu file for that.
Walk us through your current stack, your marketplace list, your volume. We'll show you exactly how dojofood fits, what it replaces, how to get started, and what it costs.
