QR Code Menu for Pubs: what works, and what to avoid
By the Menulta editorial team · Facts checked 15 October 2026 · Updated 15 October 2026
The short answer
A pub QR menu should combine food and drinks, show draught and guest beers that change frequently, replace or support the specials board, and give allergens for pub classics such as fish and chips, pies, burgers and Sunday roasts. Gravy, batter, pastry and sauces bring gluten, milk, egg, mustard and celery, and shared fryers affect chips.
What pubs need from a menu
Pubs mix drinks-led and food-led trade, with table service in some areas and bar ordering in others. Draught beer lines change, guest ales rotate, and specials boards change daily. Many pubs serve a strong local trade and seasonal tourists who may not know dishes such as Scotch eggs, Yorkshire puddings or ploughman's lunches.
Pub kitchens are often small, with one or two fryers and shared grills, which makes cross-contact a real issue for allergic guests. A digital menu that explains dishes, shows the day's beers and specials, and lists allergens per dish answers most questions before guests reach the bar, which helps when staff are pulling pints and running food at the same time.
Menu layout that works
Keep food and drink together.
- Today's specials at the top.
- Pub classics with short descriptions.
- Sunday roasts with sides and gravy allergens.
- Draught beers with style, strength and origin.
- Wines, spirits and soft drinks.
Allergens and dietary information
Pub food is full of hidden allergens. Batter on fish and onion rings contains gluten and sometimes milk and egg. Pastry contains gluten and butter. Gravy often contains gluten and celery from stock. Yorkshire puddings contain egg, milk and gluten. Burgers may contain mustard and sulphites, and buns sesame. Beers contain gluten. Show allergens on each dish and drink, and state fryer sharing.
Replacing the specials board
Chalkboards are charming but carry no allergen information and cannot be read by tourists. Keep the board for atmosphere if you like, and add the specials to the digital menu each morning with allergens, so guests can check before ordering.
Sunday roasts deserve their own section with each component listed: meat, potatoes, vegetables, Yorkshire pudding, stuffing and gravy, each with its allergens. Roast potatoes may be cooked in shared fat, stuffing often contains gluten and sometimes nuts, and gravy usually contains gluten and celery.
Common mistakes for pubs
- Specials only on a chalkboard, with no allergen information.
- Gravy and batter allergens not declared.
- Guest ales still listed after they run out.
- Chips described as gluten-free while sharing a fryer with battered fish.
- Separate food and drink menus that never agree.
Setting it up
Menulta gives pubs a QR menu that opens in each guest's phone language, from 30 options, with allergens on every dish and photos of your own food. It costs EUR 39.90 a month plus a one-off EUR 149 setup, which includes printed QR table stickers and staff training, with no commission on orders.
Sources
This guide is general information, not medical or legal advice. Guests with an allergy should follow their doctor's advice. Operators should confirm their own setup with their food safety adviser or local authority.