QR code, print-ready
Recolor it, download a PNG, or email it — with a contrast check before it reaches the printer.
menu.wox.ge/marani
LIVEPublic menu · Counter template
Contrast ratioScannable · 9.3:1
Download PNG
Printable page
Email QR
Digital Menu
A QR menu that is always the live menu
Print one QR code and give diners a fast, mobile-first menu in three languages. The public page reads the same menu data as your POS, so prices are never stale and 86'd dishes disappear on their own.
Free on every planSee how the free QR menu workswox.ge
Public menu page
menu.wox.ge/marani · Counter
QR code
Contrast9.3:1
Download PNG
Printable page
Email QR
One QR menu in three languages, always at today's prices
Every location gets its own menu page and a QR code you can recolor, download, or print.
Change a price and the page is already right. Sold-out dishes drop off on their own.
Always the live menu
The page renders current menu data — no PDF to re-upload when a price moves.
ხინკალი კალმახით
POPULARჩაქაფული
CHEF'S PICKბადრიჯანი ნიგვზით
VEGANლობიო ქოთანში86'D · HIDDEN
Three menu designs
Counter for dense lists, Gallery for photo-led menus, Feast for set and tasting menus.
Counter
SELECTEDBars & cafés · dense, scannable list
Gallery
Photo-led menus · visual grid
Feast
Set & tasting menus · spacious
Three languages, live filters
Diners switch language in-page; diet filters appear automatically from your item tags.
ქართული
English
Русский
VegetarianVeganGluten-freeSpicyChef's PickPopular
Table tray
4 dishes tapped · running total 84.50 ₾
Learn more
The operating ideas behind this feature, and step-by-step guides for setting it up.
From the blog
- 4 Menu Changes That Improve Profit Without Upsetting RegularsHow to strengthen contribution margin while protecting guest trust
- How Food Holidays Can Fill Seats and Raise Average ChecksSeasonal promotion ideas that feel useful for operators, not gimmicky
- How to Calculate and Control Restaurant Food Cost PercentageFood cost percentage is the single most important financial metric for restaurant profitability. It measures how much of every revenue dollar goes toward the ingredients on each plate. For an industry where average net profit margins hover between 3% and 5%, even a one-point shift in food cost can mean the difference between a profitable quarter and a losing one. This guide explains exactly how to calculate food cost percentage, what the benchmarks are by restaurant type, and which operational strategies bring that number under control.
Step-by-step guides
- Recipe Costing and Food Cost Percentage TrackingHow to link recipe costs to live invoice data so your food cost percentage stays accurate as ingredient prices change.
- Getting Started with Restaurant Inventory SoftwareA practical onboarding guide for operators launching restaurant inventory management software across one or more locations.
