Product

A front of house menu object controlled from the staff side.

TailorTaste is designed for venues that need language changes, service states, and menu updates without putting a tablet or QR flow between the guest and the table.

What it is

The product has one job at the table: be read.

Guest interaction is intentionally limited. The product value comes from what staff can control before and during service, not from asking the guest to navigate an interface.

Paper like feel

Leather bound exterior, cream menu face, and a format that reads as a physical menu.

Read only for guests

No guest tapping, swiping, ordering, or account flow in the first product direction.

Monochrome clarity

Text first layout for menus, wine pairings, event cards, and service specific versions.

Capabilities

Staff controlled flexibility, live.

The demo shows the first control layer: language, menu state, brightness, upload mode, and item visibility.

Waiter dashboard

Live menu controls

Starters

Gillardeau Oysters

champagne mignonette

28

· · ·

Bluefin Tuna Tartare

ossetra caviar, citrus oil

32

· · ·

Langoustine Raviolo

shellfish velouté

26

· · ·

White Asparagus

hazelnut, mimolette, herbs

24

· · ·

Foie Gras Torchon

quince, brioche, sea salt

29

· · ·

Hamachi Crudo

yuzu, finger lime, shiso

27

Chef's
Recommendations

Chef's Tasting Menu

eight-course seasonal journey

145

· · ·

Sommelier Pairing

rare and cellar selections

95

· · ·

Signature Reserve

prestige wine supplement

65

Main Courses

A5 Wagyu Rossini

black truffle, madeira jus

96

· · ·

Dover Sole Meunière

brown butter, Amalfi lemon

72

· · ·

Bresse Chicken Suprême

morels, vin jaune cream

58

· · ·

Atlantic Turbot

champagne sauce, caviar

76

· · ·

Lobster Thermidor

sauce américaine, fines herbes

82

· · ·

Rack of Lamb

herb crust, ratatouille, jus

64

Desserts

Valrhona Soufflé

single-origin chocolate

24

· · ·

Citrus Mille-Feuille

bergamot cream

21

· · ·

Affiné Cheese Cart

selection du maître

28

· · ·

Vanilla Crémeux

pear, saffron, almond

22

· · ·

Baba au Rhum

Madagascar vanilla chantilly

23

· · ·

Tarte Tatin

calvados, crème fraîche

20

Service fit

The service team decides what the guest sees.

TailorTaste keeps menu control with staff before and during service. Some changes happen before handout; others, like hiding an unavailable dish, can happen during service.

  1. 01Select or update the language and service state from the staff side
  2. 02Present the object with the same rhythm as a traditional menu
  3. 03Adjust content during service when operations require it

Operational discipline

A pilot has to prove the boring parts too.

The menu object only works if teams can store it, charge it, cleanly prepare it, and recover from unavailable units during service.

Charging and storage

Units need a back of house home for charging, storage, and service preparation.

Spare unit readiness

Pilots should include spare units so service can continue when one object is unavailable.

Update discipline

Teams need clear rules for which updates can happen live and which should wait until the menu returns from the table.

Pilot invitation

Test it where menu changes already create friction.

Useful pilots are in venues with language needs, service state changes, event menus, or frequent content updates.

Discuss a pilot

Pilot conversations

Useful feedback needs a real venue context.

Reach out with the service setting, menu workflow, or pilot constraint you would want TailorTaste to solve.