Services · Mobile app development · QR menu apps
Codeeo offers QR code menu development Edinburgh restaurants, whisky bars, cafés and hotel dining rooms can run under their own brand. Guests scan, read the menu in their own language, order and pay at the table, and your team sees every order on the kitchen and bar screens. Few UK cities swing as hard as this one: a Royal Mile café that is steady in February can be overwhelmed in August when the Festival Fringe fills the Old Town, and a menu that copes with both is worth building properly.
Our team works with Edinburgh clients remotely, holding discovery, design reviews and launch checks by video call. We plan around Scottish rules from the start, because food law, licensing and calorie labelling here do not simply follow England. You also keep full ownership: the menu runs under your name, not a delivery platform's, and the guest relationship stays with you after the visit.
200+ companies servedFrom a first store to an ADX listed developer
What the menu can do
Edinburgh hospitality serves several audiences at once: international visitors walking between the Castle and Holyrood, festival audiences with forty minutes between shows, office workers around the West End and the Exchange, students from the city's universities, and locals in Stockbridge, Bruntsfield and Leith who want the place to themselves out of season. Each feature below answers part of that mix. The QR menu opens in the browser with no download, which suits visitors who will eat with you once. Regulars can be offered an app later. We test screens against WCAG 2.2 so guests with low vision or limited dexterity can order unaided, an approach that sits well with the Equality Act 2010, which covers Scotland as well.
A reduced, faster menu that a manager can schedule for the Fringe, the International Festival and Hogmanay, with timed ordering for guests who mention a show time and an early bill prompt. When August ends, the full menu returns automatically on the date you set.
The kitchen survives August without losing the regular menu the rest of the year.
Reviewed translations of dish names, descriptions and allergen notes in the languages your guests actually speak, chosen from your booking and order data. The phone's language setting picks the default, so a visitor from Madrid or Seoul sees a readable menu without hunting for a switch.
Visitors order what they meant to order.
Long whisky and gin lists organised by region, cask and style, with tasting notes, measures and flights, searchable from a phone instead of a laminated booklet. Bars can mark bottles as finished in seconds, and sommeliers or bar staff can feature a new release from the admin.
Guests explore the list and bar staff spend more time talking than fetching.
Every dish holds structured allergen data for the 14 allergens covered by the Food Information (Scotland) Regulations 2014, shown before ordering and filterable, with a clear prompt for guests to tell staff about an allergy. Food Standards Scotland's guidance remains the reference for your kitchen controls.
Written allergen information that matches the kitchen's records.
The England calorie labelling regulations do not apply in Scotland. If you choose to show calories, perhaps because you also trade in England or want to offer it voluntarily, the menu calculates kcal per portion from recipe data and can switch the display on per site.
Cross-border groups keep one system with the right rules per nation.
Card, Apple Pay and Google Pay through your processor, with splitting by item or equally. Tips can be added on screen and any service charge appears before payment, with reports by shift that support fair allocation under the Employment (Allocation of Tips) Act 2023, which applies across Great Britain.
Tables settle quickly and staff receive what guests leave.
Hotels on Princes Street, George Street or near Waverley can let residents charge food and drinks to their room from the bar or restaurant, where the property system offers an integration, with non-resident guests paying by card as normal.
Residents order freely and the folio stays accurate.
Orders route to the right station: hot kitchen, pastry, bar or a basement kitchen in a tenement building where staff cannot see the floor. Course timing holds mains until starters are cleared, and managers see live ticket times.
Older, split level buildings run like a single floor.
Order volumes by hour, day and season, compared year on year, so you can plan rotas for the summer and winter peaks and trim them in the quieter months. Reports export for your accountant or area manager.
Rotas follow real demand instead of last year's guesswork.
Wedding parties, Christmas nights out, rugby weekend groups heading to Murrayfield and conference dinners can choose their dishes in advance from a shared link, with dietary needs captured per guest. The kitchen receives one organised list days ahead instead of a scribbled sheet on the night.
Large bookings arrive pre-planned and served on time.
Who this is for
Edinburgh operators tend to share one problem: demand that rises and falls more sharply than in most cities, combined with historic buildings that make service harder. The four situations below are the ones we plan for most. Each points to a different first release, and the same platform can support all four if you run more than one kind of venue. For restaurant QR menu development Edinburgh businesses ask us about, discovery starts with your seasonal pattern rather than a feature list.
We also hear from operators who tried a free QR generator that simply links to a PDF. That works until a guest with an allergy needs detail, a dish sells out mid service or a visitor cannot read English. A structured menu fixes all three.
Most of your guests are visitors, many will never return, and in August the street outside is packed from morning to midnight. You need a fast web menu in several languages, pay at table and a festival mode that cuts the menu to what the kitchen can deliver at volume. A loyalty app is rarely worth it here; a smooth single visit is. Card payments at the table also free servers who would otherwise spend half the night carrying a terminal up narrow stairs.
Start with translations and pay at table.
Your list is your product, and it is often too long for a printed menu to do justice. A searchable drinks menu with tasting notes, flights and live stock helps guests choose and lets bar staff spend time on recommendations. Age check prompts route alcohol orders to staff, in line with your premises licence under the Licensing (Scotland) Act 2005.
Age checks remain with your staff.
Places along the Shore, in Stockbridge or Bruntsfield rely on locals as much as visitors. Menus change often, teams are small and regulars matter. A menu you can edit between services, plus a light loyalty scheme for repeat guests, usually gives the most value. Visitors still get translations when they wander in during the festival.
Easy editing matters more than extra features.
If you run sites on both sides of the border, the rules differ. Calorie labelling is mandatory for larger businesses in England but not in Scotland, and food hygiene schemes differ too. We set rules per site so the Edinburgh menu shows what Scottish practice expects while English sites meet English law from the same admin. Head office sees combined reporting, with each nation's rules clearly marked.
Rules are configured per nation, not per menu.
How we work together
Most Edinburgh clients start with a fixed scope build timed to finish before the busy season, then keep a retainer for menu changes, new languages and festival updates. Hotel groups and multi-site operators sometimes take a dedicated team. Cost depends on the number of venues, languages, POS and property system integrations, whether a native app is needed and how much seasonal reporting you want. With digital menu development Edinburgh operators can see those drivers listed one by one in the scope, so priorities are easy to adjust.
A defined build with a deadline
We agree what the product has to do, write it down with a price and a date, and build exactly that. Changes are priced before they are made, not discovered on the invoice.
A product that keeps evolving
Named engineers who work your hours, join your standups and stay on the codebase. You direct the backlog; we own the quality of what ships.
Something live that needs looking after
A monthly block of hours for improvements, fixes and the small requests that otherwise wait months. Unused hours carry for a quarter.
Technology
The guest menu runs as a lightweight web app that loads quickly on patchy mobile signal inside thick stone walls. Server infrastructure sits in British or European data centres, and a downloadable app only follows if returning guests make it worthwhile. For QR code ordering system development Edinburgh hotels and groups need, we choose integration methods around the POS and property systems already in place.
01Mobile
02Data and cloud
03Marketing and tracking
Early enough to launch in a quieter month.
The safest plan is to finish the build and run a soft launch well before August, so staff have used the system through ordinary services first. The exact schedule depends on your integrations and the number of sites, and we agree it after discovery, working back from the date you want to be fully live. Launching in the middle of the Fringe is possible but not something we recommend.
Schedule a free consultation and get a written recommendation, with costs, before you commit to anything.
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