Menu essentials
A menu should be clear enough for guests to browse without needing staff to translate the basics.
- Use accurate item names, prices, categories, and descriptions.
- Check the price of every item and modifier after AI-assisted setup and before each launch or major menu update.
- Add photos of your own delicious items where they help guests compare choices.
- Review ingredient, allergen, dietary, and preparation details before publishing; AI-assisted setup can help flag potential issues, but it is not a guarantee.
- Keep unavailable items and limited-time items updated before service.
Allergen and ingredient limits
tbltap can use ingredient and allergen tracking to help identify potential allergens, but restaurants must verify the final information before guests rely on it.
- A flagged allergen may not be present, and an unlisted allergen may still be present regardless of menu markings.
- Confirm recipes, supplier changes, modifiers, shared equipment, oils, sauces, garnishes, and cross-contact risks before publishing.
- Guests with allergies should be told to confirm directly with restaurant staff before ordering or consuming an item.
Photo and setup limits
Restaurants bring the menu content; tbltap provides the publishing and guest-facing flow.
- Use original photos or other images the restaurant has the right to use.
- tbltap does not provide photo services or stock menu photos.
- tbltap does not manually create menu items, pricing, descriptions, modifiers, photos, or availability on behalf of the restaurant.
Reduce avoidable support
Most menu confusion comes from stale prices, incorrect AI-assisted setup, missing modifiers, unclear item descriptions, or inconsistent availability.
- Review the public menu from a guest device before launch.
- Confirm each item price matches what the restaurant intends to charge before guests can order or pay.
- Confirm that modifiers and service notes match how the kitchen fulfills orders.
- Update item details when recipes, portions, pricing, or availability changes.