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Food & drink / CONTENT PRACTICE

A menu for each moment.

Organize service changes before adding more displays.

Planning example.

THE PROPOSAL

Content should follow what the kitchen can serve. Define the slot change, owner and replacement slide.

MANY CLAIMS

BREAKFAST · LUNCH · DINNER · ALL DAY

ONE CONTENT SLIDE

Lunch menu Check the available dishes Ask for the menu at the counter

Message example. Replace the offer, hours and destination with your venue’s details.
01

Map the actual service.

Opening the venue, starting kitchen service and ending an offer may happen at different times. Write down when each changes and who can confirm it. If a dish is only available during certain hours, make sure that condition accompanies the slide. Set slots to venue opening and kitchen service; morning, midday and evening are illustrative schedules.

02

Separate promotion from food information.

A slide can invite someone to view the menu, but should not improvise a statement about allergens or ingredients. AESAN publishes information for non-prepacked foods and catering settings. Check that documentation with the venue’s responsible person and maintain an up-to-date information source. This study explains content organization; it does not establish whether a medium meets applicable obligations.

03

Rehearse a sold-out item.

The example proposes three slides: welcome, menu and closing. For each, write what happens if the offer is no longer available. Removing the claim, showing a checked alternative or directing people to the counter are decisions to agree with operations. Test the procedure when the usual CMS operator is absent too. Do not treat a review checkmark as proof that a change reached every display.

04

Price, name and availability should agree.

Compare the slide with the menu staff use. Review the dish name and any condition before publishing. If there are two language versions, preserve the same product, conditions and validity period; do not invent translations that change the offer. The desk keeps your wording when you switch languages without automatically translating it, so you can review it with whoever prepares the menu.

05

Check the image where people order.

Look at the display from the queue, counter and tables if those are intended viewing points. Avoid reusing a text size out of habit. Test real artwork before finalizing the design and record which details cannot be read. Clear headings and short sentences help explain content; the cited WAI guidance addresses cognitive accessibility in web interfaces, not a prescribed viewing distance for signage.

Sources and application

WAI addresses web interfaces; it does not prescribe signage sizes or viewing distances. Check wording on the actual display and from the intended position.

Try your three slides.

Write messages, assign their review and keep the plan to work with your team.

Take it to the content deskCheck display conditions

Content reviewed: