Preparing for a restaurant price-list inspection is not something to solve with a last-minute printout. If the entrance list, table menu, QR menu, and cashier prices are not connected to the same source, small differences can turn into guest complaints or inspection stress.
The first check is visibility. Guests should be able to access pricing before ordering. In some service models this means the entrance; in others it means the table, order point, or payment point.
The second check is consistency. Does the printed menu match the QR menu and the cashier? Are item names identical? Are portion, size, option, or branch differences clear? Is a sold-out item still active?
The third check is extra-fee language. Service fee, table fee, cover charge, or similar wording should be reviewed carefully. Tips can be voluntary, but they should not be presented like mandatory charges.
The fourth check is the publishing process. Who can change a price, who approves it, when does it go public, and when is the printed list refreshed? Without this process, every price update recreates the same risk.
This is where a digital menu system such as square.menu helps: draft changes, controlled publishing, current public links, and multi-menu management turn inspection readiness into part of daily operations rather than a separate crisis.