Type in your sections, dishes and prices, pick a layout, and print a menu card that carries the veg and non-veg marks and allergen labels Indian food law asks for, including the non-veg symbol most templates still get wrong. Add a scan-to-order QR code if you like. No signup.
Add sections such as Starters or Mains, then dishes inside each one. Set diet and allergens per dish; the mark on the card follows FSSAI's rules automatically.
The veg/non-veg mark and the allergen key print on every card by default; FSSAI's calorie rule only applies to a central licence or a chain of 10 or more outlets.
Footer GST linePoint it at your live menu or ordering page so the printed card can point somewhere that can actually change.
Nothing you type here is sent anywhere. It stays in this browser.
Most menu design advice is about fonts. Before any of that, FSSAI's Labelling and Display Regulations, 2020 set out what has to be on the card, in Regulation 9.
| What | Who it applies to | What to print |
|---|---|---|
| Veg or non-veg logo | Food service establishments | The mark against every item |
| Allergens | Food service establishments | The allergens in each dish, symbols allowed |
| Calories | Central licence, or outlets at 10 or more locations | kcal per serving and serving size, plus the 2,000 kcal reference line |
| Nutrition and ingredients | Food service establishments | On request, in a booklet, a handout or on your website |
Event caterers and premises that operate for under 60 days a year are exempt, and so are free self-serve condiments not listed on the menu and dishes changed at a guest's request. The full text is in FSSAI's own compendium of the Labelling and Display Regulations.
The calorie rule is the one written for chains. The veg mark and allergen lines are written for "food service establishments" without that limit, which is why this maker puts them on every card by default.
The vegetarian mark is the one everyone knows: a green filled circle inside a green-outlined square. The non-vegetarian mark in the 2020 regulations is a brown filled triangle inside a brown-outlined square. Plenty of downloadable menu templates still use a brown or red circle for non-veg, which is the older mark.
A dish whose only non-vegetarian ingredient is egg still carries the non-veg mark. For packaged food, the regulations let the seller add a note saying egg is the only non-veg ingredient, and the same courtesy works on a menu: tick egg on a non-veg dish and the maker adds "Contains egg" under it.
You can show prices with or without GST. Most restaurants show them before tax, and the choice changes what the guest actually pays, which we work through in how to price menu items in an Indian restaurant. Say which one you use in the footer; the maker has a line for it.
Leave service charge off the printed price. Under the CCPA's guidelines it cannot be added automatically, which we explain in is service charge mandatory. If you want the numbers behind each price first, cost the dish in our food cost and menu price calculator.
Keep sections short, put descriptions only where they help a guest choose, and drop the currency symbol and trailing zeros so the price column reads as numbers rather than rupees. Which dishes you put where is a margin decision as much as a design one; menu engineering covers how to decide.
A printed card also cannot change at 8pm when the kitchen runs out of prawns. Add a QR code to the card and it can point to a live menu, or to a QR code for your menu link on the table. If you want that scan to take the order and bill it as well, that is what scan-to-order does.
This maker gets the marks, allergens and layout right on paper. It still can't change when a dish runs out, suggest the pairing that lifts the ticket, or bill the table with GST once the guest is done. dineomAI does all three from the same table, in chat.
See it on your own menu →Regulation 9(2) of FSSAI's Labelling and Display Regulations, 2020 says food service establishments shall mention the veg or non-veg logo against food items on menu cards or boards. Event caterers and places operating under 60 days a year are exempt, as are free self-serve condiments and special-order items.
Since the 2020 regulations, the non-vegetarian mark is a brown filled triangle inside a square with a brown outline. The vegetarian mark is a green filled circle inside a green-outlined square. Many menu templates still show the older brown circle for non-veg, so check yours before you print.
The regulations list eight: cereals containing gluten, crustaceans, milk, eggs, fish, peanuts and tree nuts, soy, and sulphite at 10 mg/kg or more. Mention them against the dishes that contain them. Easy to understand symbols are allowed, which is why this maker uses short labels with a key.
Only food service establishments with a central licence or outlets at 10 or more locations. They must show kcal per serving and the serving size against each item, plus the line that an average active adult requires 2,000 kcal a day. Switch calorie mode on in the maker if that applies to you.
Neither way is required. Most Indian restaurants show prices before GST and add it on the bill, usually 5 percent for a standalone restaurant, so a Rs.220 price reaches the guest as about Rs.231. Whatever you choose, say so on the card so the bill does not surprise anyone.
Yes. No signup, no watermark, no limit. It runs in your browser and saves your menu on this device only, so nothing is sent to our servers. Print it, or choose Save as PDF in the print dialog and send the file to a printer.