Your seafood menu, as fresh as the product

The problem of the menu in a seafood restaurant

Every morning you arrive from the market with different products. The lobster that cost €45/kg yesterday is now €52. The langoustines you had yesterday didn’t arrive. You have fresh barnacles that weren’t on the board yesterday. Your paper menu became obsolete by 8 AM. The traditional solution is the chalkboard: you write with chalk what’s available today and the price. It works, but the German tourist doesn’t understand what 'coquinas' or 'navajas' are. The Norwegian doesn’t know if the shrimp have allergens that affect him. And the dish photo doesn’t exist because a chalkboard doesn’t have photos. Customers ask for the menu, see the chalkboard, and ask the waiter: what is this? Does this have gluten? How much does the seafood cost? The waiter translates, explains, and calculates while other tables wait. With a paper menu, you have another problem: you print 50 menus on Monday and by Tuesday they’re no good because prices changed. Printing every day is costly and absurd. Many seafood restaurants end up with a generic menu that says 'market price' for everything, and the customer feels insecure because they don’t know how much they will pay.