Put your restaurant menu online

Upload your menu PDF, or paste the link or the text. Macaly builds a menu website with categories, dietary filters, opening hours and where to find you.

The Macaly mascot standing behind a counter, holding a phone showing a menu up over it, with a table tent card and a plate on the counter
Example menu

Try the menu

The filters are real, so tap one. This is the page a guest opens at the table.

barmarta.com/menu

Bar Marta

Book a table

Tonight's menu

Wednesday to Sunday, from 5:30 pm

8 dishes

Showing 8 dishes in the full menu.

Small plates

Whipped sheep's cheese as it is plated at Bar Marta

Whipped sheep's cheeseV

$12

Roasted grapes, walnut and grilled sourdough

Charred leek as it is plated at Bar Marta

Charred leekVG

$11

White bean cream, capers and toasted rye

Cured trout as it is plated at Bar Marta

Cured trout

$14

Cucumber, dill oil and cultured cream

Mains

Roast chicken as it is plated at Bar Marta

Roast chicken

$26

Butter beans, preserved lemon and chicken jus

Barley and woodland mushrooms as it is plated at Bar Marta

Barley and woodland mushroomsV

$21

Parsley root, aged cheese and mushroom broth

Baked celeriac as it is plated at Bar Marta

Baked celeriacVG

$19

Lentils, black garlic and winter leaves

Desserts

Pear and almond tart as it is plated at Bar Marta

Pear and almond tartV

$10

Creme fraiche and bay leaf syrup

Dark chocolate sorbet as it is plated at Bar Marta

Dark chocolate sorbetVG

$9

Sour cherry and cocoa nib

Bar Marta is an example restaurant.

Dietary filters

Filters by diet

A guest who does not eat meat taps one chip and the menu shows only the dishes they can order. Nobody has to pinch into a PDF hunting for the little leaf beside a dish name. You decide which dishes carry a label, and the filter follows exactly what you set.

All dishesVegan

8 dishes

Whipped sheep's cheese

$12

Charred leek

$11VG

Cured trout

$14

Roast chicken

$26

Barley and woodland mushrooms

$21

Baked celeriac

$19VG

Pear and almond tart

$10

Dark chocolate sorbet

$9VG

All dishesVegan

3 dishes

Charred leek

$11VG

Baked celeriac

$19VG

Dark chocolate sorbet

$9VG

QR code

A QR code for the table

Publishing gives the menu one web address of its own. Make a QR code for it with any tool you already use and print it on the table card. Change the menu next week and the same code still opens the new one.

Bar Marta

Scan for tonight's menu

barmarta.com/menu

Edit by chat

Change the menu by chat

The fish came in late and the starter is off. Tell the agent what changed, read the menu back, then publish. Nobody has to reprint anything.

Swap the trout for the sea bream at $24 and mark the celeriac as vegan

Hours and address

Opening hours and directions

Under the dishes the site carries the rest of what a guest needs: when you are open, the shopfront so they know the door when they reach it, and the street you are on. Change the hours for a holiday the same way you change a dish.

The corner shopfront of Bar Marta, lit from inside, with two chairs on the pavement

Find us

Wednesday and Thursday
5:30 pm to 11 pm
Friday and Saturday
5:30 pm to midnight
Sunday
5:30 pm to 10 pm
Monday and Tuesday
Closed

14 Mill Street, on the corner of Bank Lane. Two minutes from the river bridge.

Found on Google

Your menu in Google search

Pages are built so Google reads them properly, and after you publish Macaly checks the site and flags what to fix. The dish names, the prices and your hours sit in the page as text, so somebody looking for dinner nearby can land straight on tonight's menu.

M

Bar Marta

Bar Marta, menu and opening hours

barmarta.com/menu

Open tonight 5:30 pm to 11 pm. Small plates, mains and desserts, with charred leek at $11 and roast chicken at $26.

Questions before you paste the menu

Your menu PDF, dropped straight into the box at the top of this page. Your browser reads the text out of it, and the file itself comes along when you sign in. If the menu already lives on a web page, paste that link instead, or type the dishes, descriptions and prices in yourself.

Yes. The agent copies every price across as written, and asks you when one is missing instead of filling in a number. Read the menu through once before you publish, especially if you run market prices or two portion sizes.

Yes, that is what the filters in the example do. Add a dietary or allergen label only when the kitchen has confirmed it. The agent will not decide from a dish name whether something is vegan or nut free.

Publish the menu site, then make a QR code with any tool you like and point it at the address. Print it on a table card, the window or the front of the paper menu. The code keeps working after you change the menu, because the address never changes.

Nothing syncs on its own. Open the project, say what changed, read the new version and publish it. The link on the table stays the same, so nothing has to be reprinted.

Yes. Under the dishes sit your service times, a photo of the front so people know the door, and the street you are on, the way they do in the card on this page. Change them whenever a holiday or a new season moves your hours.

Pages are built so Google reads them properly, and after you publish Macaly checks the site and flags what to fix. Your dish names, prices and opening hours sit in the page as text, so someone searching for dinner near you can land on tonight's menu. How high you rank after that depends on your own content.

Not on its own. You get the menu, the hours and the directions. If you want a booking form or an ordering flow later, you ask for it in the project and set it up there.

Not to get it online. You can build the menu and publish it on a free macaly.app address without paying. Your own domain and the larger plans cost money, and the pricing page shows how much.

Yes. Connect a domain you already own, or buy one through Macaly. Until you do, the site lives on a macaly.app address that works exactly the same way behind a QR code.

Put your menu online

Paste the link to your menu page or the text itself, and read the whole site through before anything goes live.