How do I add the pasta of the day to the menu?

Keep one line at the top of Primi and rewrite its name, description, and price each afternoon on your phone. About thirty seconds after you save, guests scanning the code read today’s pasta. Last Tuesday’s is still in version history, which holds the last 50 saves.

How do I show wine by the glass and by the bottle?

Give the wine two labeled prices on one line, Glass and Bottle; an item takes up to three. Wines sold only by the bottle can go on a separate wine menu with its own QR code, which needs a paid plan; the trial includes one menu.

How do I list market price fish on an Italian menu?

There is no market price setting; every item needs a price from $1 to $9,999. Either set today’s price when the fish comes in, or write the fish and “market price” in the note under the Secondi heading and let the server quote it.

Can I write dish names in Italian with English descriptions?

Yes. Write the Italian in the name and the English in the description, for example “Cacio e pepe” with “tonnarelli, pecorino romano, black pepper”. Gaslamp has no language switch or translation; what you type is what prints and what shows on the phone.

How much does it cost?

Start with a 30-day free trial, no credit card needed. Then it is $19 a month, or $190 a year (2 months free). No setup fee. Cancel anytime. The trial includes one published live menu with QR codes. PDF downloads and additional menus start when you pick a plan.

A trattoria menu on white linen with olives, lemons, and olive oil

Italian restaurant menu makerThe tagliatelle is gone. The branzino came in.

An Italian menu is built in courses: antipasti, primi, secondi, contorni, dolci. The pasta of the day is whatever the morning’s dough became, the fish depends on the boat, the wine list sells some bottles by the glass and some only whole, and Sunday is a family-style table. In Gaslamp the dinner menu and the wine list are two menus, each with its own code, and both are yours to rewrite from a phone at lineup.

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Primi and secondiPasta of the dayFish at market priceGlass or bottle

From the pass. We are a restaurant family that builds menu software. Everything here is written from the floor, not a marketing deck.

What changes on an Italian restaurant menu, and how often

A menu is designed once and edited forever. These are the edits this kind of place makes, and what each one takes in Gaslamp.

Overhead view of a long shared dinner table crowded with roast chicken, pasta, burrata, grilled vegetables, and bread as friends pass plates — Sunday, served family-style. Illustrative scene.

The change	How often	In Gaslamp
The pasta of the day changes	Every day	Keep it as the first line under Primi and rewrite the name, description, and price before lineup. It is one line, so nothing else on the menu moves.
Fresh pasta runs out	Most busy nights	Mark the dish sold out and save; guests scanning the code see it struck through within about thirty seconds. Put it back on when tomorrow’s batch is cut.
The market fish changes	Daily, with the delivery	Rename the fish and set today’s price, or keep the fish in the note under the Secondi heading as market price and let the server quote it.
Truffle season opens and closes	Fall into winter	Put the shaved truffle in a Supplements section as its own priced line, hidden the rest of the year. Change the price when the invoice does.
Sunday goes family-style	Every week	Keep a Sunday supper section: one line at the per-person price, the courses in the description. Show it Sunday morning and hide it Monday.

8:20 p.m.

Tagliatelle gone at 8:20. Off the menu at 8:21.

The last nest of fresh tagliatelle went into a ragù for table fourteen. On your phone, mark the dish sold out and save. Within about thirty seconds, the next table that scans the code sees it struck through and chooses from the pasta the kitchen can still cook. Put it back on tomorrow when the dough has been through the machine.

The editor runs in your phone’s browser; there is no app to install. The menu rebuilds in about two seconds, and phones that scan the code see the change about thirty seconds after you save.

Your phone

The menu

Real screenshots of the Gaslamp editor at phone width, and the menu it updates. Taken from the live demo.

How Italian restaurants set up their menus in Gaslamp

Menus

DinnerAntipasti through dolci, with the pasta of the day and the market fish
Wine listBottles by region, on its own menu and code
Sunday supper (optional)Its own menu, if Sunday is a different meal from the rest of the week

Sections, for example

Antipastiabout 8
Primithe pasta of the day first, up to 12
Secondimeat and the market fish, about 8
Contorniabout 6
Dolcitiramisù, panna cotta, about 5
Supplementstruffle, a half portion, hidden out of season
Vino al bicchiereglass and bottle as labeled prices on one line
Caffè & digestiviespresso, amaro, grappa

Twelve sections of twenty items fits the Italian order of the meal with room to spare. Bottles get their own menu, so the dinner menu does not grow a wine list inside it.

The Coastal Mediterranean design, a real Gaslamp render — The Coastal Mediterranean design. A real Gaslamp render with an example menu.

Start with Coastal Mediterranean

Blue and olive on white, set with enough air between courses for a meal that takes its time. It is calm enough for primi with their sauces written out, the Italian name first and the English beside it.

Start from the sample menu set in Coastal Mediterranean, then type your dishes and prices over it in the editor. After that, the job is keeping it right from your phone. See the free template for the full layout.

Your phone

Edit it from your phone

Run your Italian restaurant menu from your phone.

That is the editor on a phone, mid-edit: the oysters going from $18 to $20. Tap save and every table’s QR menu shows it about thirty seconds later. The code on the table never changes.

Pick the design for your kind of place

Classic AmericanSteakhouses, grills, dinersCoastal MediterraneanItalian, Greek, seafoodModern AsianSushi, ramen, Thai, KoreanLatin AmericanTaquerias, cantinas, LatinUpscale ContemporaryFine dining, tasting menusCasual CaféCafés, brunch, bakeriesElegant LandscapeWine bars, bistros, prix fixeFood TruckTrucks, counters, pop-ups

Start with Coastal Mediterranean

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Start from a sample menu and type your dishes over it. Switch designs any time; your dishes stay put.

Try the editor on your phone first, no signup

Have your menu typed up somewhere? Start from your current menu. It gets you a head start; you’ll tidy it up in the editor.

Where the QR code goes

Each menu gets one code, and it never changes. Print it once; every edit after that shows up behind it. Gaslamp makes the printable pieces for you.

From the floor: Recite the pasta of the day at the table and put it on the QR menu too. The server’s recital is forgotten by the time the table decides; the phone still has it.

Table tentbeside the olive oil, for the dolci and the second bottle after the paper menus go back
Host stand cardfor the party waiting at the door who wants to read tonight’s pasta
Window signfor the walk-by deciding on the specials before they come in

Good to know before you start

Up to three labeled prices per item, so a glass and a bottle of the same wine share one line under Vino al bicchiere. Wines sold only by the bottle go on the wine menu at their own prices.
No market price setting. Set the fish’s price each afternoon, or name it as market price in the note under the section heading, which holds up to 120 characters.
Prices go up to $9,999 per item, so a reserve Barolo carries its real price on the wine menu.
No time-of-day switching. If lunch is a shorter menu, make it its own menu with its own code and put those tents out at noon.

Italian restaurant menu questions

How do I add the pasta of the day to the menu?: Keep one line at the top of Primi and rewrite its name, description, and price each afternoon on your phone. About thirty seconds after you save, guests scanning the code read today’s pasta. Last Tuesday’s is still in version history, which holds the last 50 saves.
How do I show wine by the glass and by the bottle?: Give the wine two labeled prices on one line, Glass and Bottle; an item takes up to three. Wines sold only by the bottle can go on a separate wine menu with its own QR code, which needs a paid plan; the trial includes one menu.
How do I list market price fish on an Italian menu?: There is no market price setting; every item needs a price from $1 to $9,999. Either set today’s price when the fish comes in, or write the fish and “market price” in the note under the Secondi heading and let the server quote it.
Can I write dish names in Italian with English descriptions?: Yes. Write the Italian in the name and the English in the description, for example “Cacio e pepe” with “tonnarelli, pecorino romano, black pepper”. Gaslamp has no language switch or translation; what you type is what prints and what shows on the phone.
How much does it cost?: Start with a 30-day free trial, no credit card needed. Then it is $19 a month, or $190 a year (2 months free). No setup fee. Cancel anytime. The trial includes one published live menu with QR codes. PDF downloads and additional menus start when you pick a plan.

Tomorrow the dough becomes something else. The menu can say what.

Start free 30-day trial

No card needed · then $19/mo or $190/yr · cancel anytime

Try the editor on your phone, no signup