QR Code Menu for Steakhouses: what works, and what to avoid
By the Menulta editorial team · Facts checked 15 October 2026 · Updated 15 October 2026
The short answer
A steakhouse QR menu should show each cut with its weight, origin and price (including price per 100 g for sharing cuts), explain doneness levels, and list sauces and sides separately with their allergens. Butter basting, peppercorn and béarnaise sauces, and fried sides bring milk, egg, mustard, gluten and sulphites, so allergens need to be shown on each component.
What steakhouses need from a menu
Steakhouse guests choose carefully: cut, weight, origin, ageing and doneness all matter, and prices can be high. Printed menus struggle to show market-priced and sharing cuts that change daily. Tourists may not know local names for cuts or how doneness terms translate.
Origin claims matter too. If the menu says 'Irish', 'Argentinian' or 'local' beef, it must be accurate under the fair-information rules, and supplier changes can make yesterday's claim wrong today. A digital menu can be corrected in seconds when the supplier or cut changes, and photos of the actual cuts help guests compare marbling and thickness.
Menu layout that works
Help guests compare cuts.
- Cuts with weight, origin, ageing and price; sharing cuts priced per 100 g.
- A short doneness guide, from blue to well done, in the guest's language.
- Sauces listed separately with their allergens.
- Sides and salads with their allergens.
- Wine pairings next to the cuts.
Allergens and dietary information
Steak itself contains none of the 14 allergens, but almost everything around it can. Butter basting adds milk. Béarnaise and hollandaise contain egg and milk. Peppercorn sauce usually contains cream, brandy and stock (celery, sulphites). Chimichurri may contain mustard or vinegar with sulphites. Chips may share a fryer with breaded items, and onion rings contain gluten. Show allergens per component.
Prices per weight and market cuts
Sharing cuts such as tomahawk, côte de boeuf or Florentine T-bone are often priced per 100 g and vary by piece. Show the price per 100 g and a typical weight range, and say that staff will confirm the weight. Mark market cuts as available or sold out each day.
Explain ageing, grading and breed briefly in plain language, because tourists may not know terms such as dry-aged, grain-fed or wagyu grades. One line per cut is enough; staff can add detail at the table.
Common mistakes for steakhouses
- Origin claims that no longer match the supplier.
- Sauces not listed separately, hiding milk, egg and mustard.
- Butter basting not mentioned for milk-allergic guests.
- Sharing cuts with no price guidance.
- Doneness terms not translated for international guests.
Setting it up
Menulta gives steakhouses 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.