Services · Mobile app development · QR menu apps
Codeeo takes on QR code menu development Los Angeles restaurants, food halls, stadium concessions and taco trucks can rely on. Guests scan, read the menu in English, Spanish, Korean or Chinese, order, tip and pay with Apple Pay or Google Pay. Any service charge is printed on the menu itself, as California now requires. Orders go straight to your POS and kitchen display, and your team edits items and prices from one admin.
California sets stricter rules on fees, privacy and accessibility claims than most states, and Los Angeles diners are quick to notice a hidden charge. We build those rules into the menu logic from the first sprint, so compliance does not depend on someone remembering to update a footer. Translation, tipping and payouts follow the same principle: set once, applied everywhere.
200+ companies across the US and the UAEFrom a first store to a listed developer
What the system can include
Los Angeles is a city of neighborhoods with very different guests. A Koreatown barbecue spot, a Silver Lake natural wine bar, a Westside sushi counter and a Boyle Heights taqueria do not share a menu, a language mix or a price structure. They do share California law: mandatory service charges must be stated on the menu, consumer privacy rules apply once a business crosses the CCPA thresholds, and accessibility complaints can arrive under both federal and state law.
So the QR menu is less about the code on the table and more about the logic behind it. These are the parts we build most often for LA operators, and we choose the first release with you based on what your guests and staff struggle with today.
California's SB 478 honest pricing law, as amended by SB 1524 for restaurants, lets a venue add a mandatory service charge only if it is clearly and conspicuously shown on the menu. We tie every charge to the menu template itself, with a short line saying what it pays for, and repeat it at checkout.
The fee is visible before the guest orders, every time.
Spanish is essential in Los Angeles, and many neighborhoods also need Korean, Chinese, Armenian, Tagalog or Japanese. We store translations per item so a dish name, description and allergen note change together, and guests pick their language once.
Fewer questions at the table, fewer wrong orders.
If your business meets the California Consumer Privacy Act thresholds, the app shows a notice at collection, honors opt outs of sale and sharing, including Global Privacy Control signals, and lets guests request access or deletion. Marketing pixels stay off until the rules for them are set.
Privacy requests have a working path, not an email inbox.
California's Unruh Civil Rights Act has made website accessibility claims common here. We build against WCAG 2.1 AA, test with VoiceOver and TalkBack, and keep focus order, labels and contrast correct on every screen, including the payment step.
Guests using screen readers can order without help.
In food halls and markets, one guest may order from three stalls. A single cart splits the order by vendor, sends each ticket to the right kitchen, and settles payouts by stall, while the guest gets one receipt and one pickup alert.
One checkout for the guest, clean books for each vendor.
Food trucks and pop-ups move between spots. Codes on the truck point to a menu that updates with the day's location, items and hours, and guests get a text when their order is ready so the line at the window stays short.
The window line moves faster on busy nights.
Concession stands at arenas and stadiums need seat delivery or express pickup during short breaks in play. Codes printed on seats carry section and row, and orders can be capped per stand so kitchens keep up during halftime rushes. Alcohol orders route through a staff ID check at handoff.
Fans order from their seat and miss less of the game.
Most Los Angeles independents run Toast, Square or Clover, and larger groups often use Oracle Simphony or similar. We use each vendor's supported ordering integration so tickets print or display exactly like server-entered orders.
Staff never retype a QR order into the till.
Chains with twenty or more locations must list calories beside standard items under federal FDA menu labeling rules, plus the 2,000 calorie statement and a note that full nutrition details are available. The admin holds these values per item so they appear on every menu automatically.
Chain units stay compliant without manual edits.
Regulars in Echo Park or Culver City come back weekly. Saved favorites, points and reorder in two taps reward them, with marketing consent captured separately so texts and emails follow federal TCPA and CAN-SPAM rules.
Regulars reorder faster and come back more often.
Who this is for
Los Angeles County is not one jurisdiction. Most restaurants answer to the county's Department of Public Health and post its A, B or C grade card, but Pasadena, Long Beach and Vernon run their own health departments, and Santa Monica, West Hollywood and Culver City are separate cities with their own business rules. A group with locations across those lines needs menus and admin roles that respect the differences. These are the four starting points we see most.
A single restaurant in Highland Park or on Sawtelle usually wants to cut wait times without losing the feel of table service. We start with ordering and payment at the table, keep servers in charge of hospitality, and connect to the POS you already run. Language options and the service charge line come in the first release, because they affect every order. Patio tables and bar seats get their own codes, so runners know where each order belongs even when the room is full.
Start with the table, add pickup later.
Groups running a taqueria, a cocktail bar and a bakery across the city need one admin with separate brands, menus and fee policies. Price changes can roll out to one location or all of them, and reports can be split by concept or by neighborhood. Permissions keep each general manager focused on their own venue.
Halls in Downtown Los Angeles and elsewhere host many vendors under one roof. The operator wants one guest experience; each vendor wants its own menu, kitchen tickets and payouts. We build the shared cart, vendor admin and settlement reports together, so neither side has to reconcile orders by hand at the end of the night. Shared seating codes let a guest order from any stall without moving tables.
Stadiums, arenas, studio lots and festival grounds serve thousands in short windows. Seat codes, express pickup and stand-level throttling matter more here than a beautiful menu. We also connect to your ticketing or event platform where it offers an API, so guest details are not entered twice. Stand managers get a live view of queue length so they can shift staff between counters mid event.
We plan for crowd peaks, not average days.
How we work together
We do not have a Los Angeles office. Codeeo's team of 80+ is based in Dubai, Riyadh and Karachi and works remotely with clients in California, running workshops, design reviews and launch checks by video call. Restaurants often begin with a fixed scope for one venue, then keep improving on a monthly retainer. Groups with a long roadmap can take a dedicated team. We have delivered 200+ projects across the UAE and the US and hold a 4.7 rating from 23 Google reviews.
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
Guests open a lightweight web app straight from the camera, with no download. Native apps come later if you want saved cards and loyalty in the app stores. The stack is chosen around your POS and whoever will maintain the system after launch.
01Mobile
02Data and cloud
03Marketing and tracking
Mandatory service charges must be shown clearly on the menu.
SB 478, in force since July 2024, requires the advertised price to include mandatory fees. SB 1524 then gave restaurants a specific path: a service charge or mandatory gratuity is allowed if it is clearly and conspicuously displayed on the menu or other display. We build that line into every menu template, place it near prices rather than in fine print, and repeat it at checkout. Your counsel should approve the exact wording before launch. If a large party gratuity applies only to groups above a set size, the app shows it once the guest selects that party size, not only in a footnote.
Schedule a free consultation and get a written recommendation, with costs, before you commit to anything.
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