Hospitality runs on printed material: menus, specials boards, table cards, guest folders and flyers. Much of it changes often, which means it is reprinted often, and the old versions go in the bin.
Sort what changes from what does not
Look at everything you print and ask how often it changes:
- Rarely: your logo, the core menu layout, permanent signage.
- Often: specials, prices, opening times, offers, events and guest information.
Keep printing what rarely changes. Move what changes often to a page guests open on their phone.
Where to start
- Specials and availability.
- Opening and kitchen times.
- Offers and upcoming events.
- Guest information such as Wi-Fi, house rules and local tips.
Keep it accessible
Not every guest wants to use their phone. Keep a printed core menu or have staff ready to help, so nobody is left out.
How TAPP helps
TAPP lets you replace paper guides and changeable signage with content you update digitally. Guests tap or scan a TAPP touchpoint to open it, and changes are live as soon as you publish.
Questions
Should I stop printing menus altogether?
Not necessarily. Keep printing what rarely changes and move what changes often to an editable page.
What is the easiest thing to move online first?
Specials, availability and opening times, as they change most.
What about guests who do not want to use their phone?
Keep a printed option or have staff ready to help.