First spark interest. Then help people choose.
Outside, passers-by need to understand your offer quickly: cuisine, set menu or occasion. Inside, guests can take more time to compare dishes. Keep these two uses separate so the entrance message stays clear.
Content that follows the service.
Before lunch
Feature the daily set menu and its price with a visual readable from the entrance. Keep essential information together so guests do not need to wait for a whole loop.
During service
Prepare a replacement visual for a sold-out dish. Assign someone to update the content and keep prices consistent with the menu used inside.
Later in the day
Present evening specials or an upcoming event. On a terrace, adapt display brightness to ambient conditions and plan storage if the unit is mobile.
Terrace and dining room: different environments.
An indoor A-frame can serve a reception area or buffet. For equipment exposed to rain or changing temperatures, assess an outdoor model. Power, cable routing, stability and room for guests are all part of the decision.
Photograph the proposed location at lunchtime and in the evening. These views help compare reflections, light and foot traffic. For a seasonal terrace, rental can match the project to its actual duration.
