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Entrance, counter or dining area: choosing the right place for your screen
Give your screen a clear purpose first. Then check where guests can see it, what information they need there and whether they can read it from where they stand or sit.
1. Decide which question the screen should answer
Write down its purpose: “Guests at the counter should see the current lunch dishes and their prices.” Use that to check whether the location and content fit together. A screen at the entrance might instead introduce your food and show kitchen hours.
2. Check where guests actually look
Follow the route guests take. Where do they stop, queue and sit? Check the view from a seated position too. A queue, an open door or staff working behind the counter may block the screen. Try a temporary setup before arranging a permanent installation.
3. Match the content to the location
The entrance needs a quick introduction, not your entire menu. At the counter, focus on available dishes, prices and included sides. In the dining area, seasonal specials, event announcements or short videos may be useful. Put important information on screen so guests can understand it without sound.
Comparing three locations
| Location | What guests want to know | Suitable content |
|---|---|---|
| Entrance | What does this restaurant offer? | Daily specials, kitchen hours and a quick look at the food |
| Counter | What can I order now? | Available dishes, prices and included side dishes |
| Dining area | What else might interest me? | Seasonal specials, event announcements or short restaurant videos |
4. Test distance, viewing angle and lighting
Display a real draft of your menu on the screen you intend to use. Ask another person to identify a dish and its price from the usual viewing distance. Repeat from the side, while seated and as daylight changes. There is no single font size or mounting height that suits every room. Adjust the text, layout and position based on what you observe.
5. Consider the room and everyday service
The screen should not cause glare or constantly distract diners. Check brightness and sound in the actual room. Keep walkways clear and plan cables and power connections so they do not get in the way. Have permanent mounting and electrical work carried out by suitably qualified people.
6. Test playback at the chosen location
Open your SUISSE-VIDEO test project on the intended playback device. Check the display at the relevant time of day and watch the switch between video and menu. Confirm that the internet connection and playback work. Moving the screen will not, by itself, solve problems with the video source or device.
7. Decide whether another screen serves a different need
A second screen may help when the entrance and counter need different information. Define a purpose for each location. Before expanding, check the devices and projects you will need and the terms of your SUISSE-VIDEO plan. This guide does not assume central control of multiple screens.
An example from a fictional restaurant
Restaurant Pizzeria Oliva starts with a counter screen showing the current lunch menu. It only considers a second screen at the entrance if kitchen hours and a quick introduction would be useful there. Printed menus remain available at tables in the dining area. This illustrates a decision; it is not a customer case study.
Checklist before setting up
Make your daily specials easy to read · Plan content between lunch and dinner