
Avocado toastVVegetarian
£13Sourdough, chilli flakes, lime and a poached egg.
Guests at a healthy café read ingredients closely, so name them all. This example lists what's in each bowl, marks dietary needs and says the juices are pressed to order.
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Slow brunch, single-origin coffee and tables in the garden out back.
Served until three, every day.

Sourdough, chilli flakes, lime and a poached egg.

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Baked here every morning.
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Pressed to order.
Valencia oranges and nothing else.
Apple, celery, cucumber, spinach and ginger.
Start from this menu. Change the name, dishes, prices, fonts and colors.
Use this templateEggs, toast and bowls. Say when brunch ends, like "until three" here.
List the grain, the vegetables and the dressing, so guests can spot what they avoid.
Say which bakes are gluten-free or vegan, if any are.
List every fruit and vegetable in each, and say they're pressed to order.
Say whether oat milk is the default, since many guests here ask for it.
Bowls take one price. If guests can add protein, like chicken or an egg, give one add-on price in the section note.
Quinoa, kale, pickled carrot, avocado and tahini.
Roast figs, burrata, rocket and toasted hazelnuts.
Roast chicken, farro, soft herbs and preserved lemon.
Name each main ingredient. "Healthy" and "clean" tell guests nothing they can check.
A healthy, nourishing bowl.
Quinoa, kale, pickled carrot, avocado and tahini.
Edits go live on the same link, so a printed code keeps working. Read the setup guide
Only if you have reliable numbers. Wrong counts do more harm than none, and some places have rules about them.
Some places regulate health claims on menus, so check first. Listing the ingredients is safer and tells guests more.
Mark the vegan dishes, and say in the description when a dish can be made vegan, like "ask for it without the egg".



Swap in your dishes and prices, then publish with a link and QR code.