This guide helps a restaurant present prices it has already set. It does not recommend what to charge for a dish or claim an average price that applies to every Thai restaurant. Costing, tax and legal display requirements require separate checks with qualified advisers or relevant authorities. The menu team's job here is narrower: make the current selling unit and any choice that changes the price understandable in Thai, English and Chinese.
One price should identify one clear serving
For each item, say whether the price is per plate, piece, skewer, drink size or set. If a rice dish includes rice, say so; if the rice is separate, show that too. Name small and large portions separately when their prices differ. An image of a large sharing platter should not sit beside the price of a smaller serving without a clear explanation. The same principle applies to food sold by weight: the unit must be visible before a customer decides.
- Does the dish include rice or another side?
- Does each drink size have its own price?
- Do protein choices have different prices?
- Is a weight-based unit stated plainly?
Put price-changing options beside the choice
If an egg, topping, larger portion or different ingredient costs more, show that extra amount next to the option. Do not hide it in a paragraph at the bottom of a crowded page. A useful internal row contains the item name, selling unit, current price and additional options; every number must come from the restaurant, not a sample menu or neighbouring shop. Translation must keep the same relationship between item, option and price rather than rearranging a number under the wrong dish.
Use one approved source across every format
Keep the approved item and price list with a review date and owner. Compare the online page, A4 menu, wall sign and share image against that source before publication. Changing a QR menu does not automatically correct paper already printed or an older social post still being shared. When the shop changes a price, list every affected material and check each one. The A4 menu preparation page and QR sign checklist can help organise that pass.
Ask someone unfamiliar with the shop to read it
Give a test reader the menu and ask them to point to one item, tell you what they would receive and state its price. If they still need to ask whether rice, a topping or a larger portion is included, revise the name, unit or option label. Check the result on a normal phone as well as on paper at the size you intend to print. Numbers that look clear on a large editing screen can become difficult to associate with the right dish in a narrow mobile column.
Final publication check
Confirm that the name, current price and unit agree across all three languages; paid additions are labelled; outdated material is withdrawn or corrected; and the restaurant owner approves the version going live. For an upstream inventory of real items, see the small restaurant menu-planning guide. Nara Menu helps display the restaurant's approved prices and export menu materials; it does not set prices or take payments.