Do customers prefer digital menus or physical menus?

Customers do not universally prefer digital menus or physical menus. Preference depends on the type of venue, the customer demographic, and the dining context. In most restaurants today, both formats are used together to meet different expectations.

From an operational standpoint, the better question is not which format customers prefer, but which format supports your service style while remaining comfortable for your guests.

Why Some Customers Prefer Physical Menus

Physical menus are familiar and require no device, no scanning, and no internet connection. In fine dining and traditional restaurants, printed menus are widely used because they reinforce atmosphere and perceived quality.

Easy for older guests or less tech-comfortable customers
No battery or connectivity concerns
Supports premium presentation and brand image
Comfortable for longer, relaxed dining experiences

For example, upscale restaurants often rely on high-quality printed menus to match the overall dining experience.

Why Some Customers Prefer Digital Menus

Digital menus are commonly used in casual dining, cafés, bars, and high-turnover concepts. Many customers appreciate the speed and clarity they provide.

Instant updates for prices and availability
Multiple language options for tourist areas
Clear photos and detailed item descriptions
Contactless access through QR codes

In busy cafés or quick-service restaurants, digital menus help guests browse while waiting and reduce pressure on staff during peak hours.

How It’s Typically Done in Modern Restaurants

In practice, most restaurants combine both formats. This hybrid approach is widely applied because it reduces risk and improves flexibility.

Primary menu offered digitally via QR code
Printed menus available upon request
Bar or drinks list sometimes separated digitally
Seasonal or promotional items highlighted online for faster updates

This approach allows management to update items centrally while still accommodating guests who prefer traditional menus. For example, digital platforms such as Menuviel allow operators to adjust availability, descriptions, or languages from one dashboard, while keeping printed menus for guests who request them.

What Matters More Than Format

From experience, customer satisfaction is influenced less by the format itself and more by clarity and usability. Regardless of whether the menu is digital or printed, it should be:

Easy to read and logically organized
Accurate in pricing and availability
Clear about ingredients and dietary information
Aligned with the restaurant’s concept and service style

When menus are clear and easy to navigate, customers adapt quickly to either format.