Tourist season checklist for restaurants in Spain, Portugal and Italy

Six weeks before the first charter flights land, these are the jobs that save the most stress in July. It's a checklist, not legal advice: national and regional rules differ, so confirm anything legal with your local authority or adviser.

6 weeks before: menu and prices

• Finalise the summer menu and freeze it. Every change after printing costs reprints and translation.
• Check that every displayed price includes VAT (IVA in Spain, Portugal and Italy; IGIC in the Canaries) and that any cover charge (coperto in Italy, couvert in Portugal) is clearly shown.
• Remove dishes you can't serve consistently at peak volume. A shorter menu is faster to cook and to translate.

5 weeks before: allergens

• Update the allergen matrix for every dish and every new supplier product. Check recipes, not memory.
• Decide how you inform in writing: on the menu, in a binder or on a digital menu. In Portugal, Italy, France and Poland a sign saying 'ask staff' alone is generally not enough; check your country's rule.
• Brief new seasonal staff on the 14 allergens and on cross-contamination at the fryer and grill.

4 weeks before: translations

• List your guests' main languages from last season (booking sites, card terminals and staff memory are good sources).
• Translate dish names with a short description, not literally. Keep local names and explain them.
• Have one native speaker or regular guest proofread each language once.

3 weeks before: QR codes and print

• Print table QR codes at least 3–4 cm wide, matte, with a short line saying what they open and in which languages.
• Keep a few paper menus for guests without a phone or battery.
• Test every code from the guest's seat in sun and shade.

2 weeks before: online

• Update Google Business Profile: summer hours, photos, menu link, holiday exceptions.
• Answer last season's unanswered reviews politely; future guests read them.

1 week before: kitchen and staff flow

• Run a full service with friends or staff as guests: order, kitchen ticket, pass, payment.
• Check that orders reach the kitchen readable for every cook, including seasonal staff who may not speak the local language.
• Write a one-page checklist for opening, peak and closing so new staff don't depend on memory.

How it works

1. Upload your menu as PDF, Excel or text (or send it to us and we upload it for free). Review it and publish.
2. MenuDoro translates it into 10 languages: English, Spanish, German, French, Italian, Portuguese, Polish, Russian, Greek and Chinese.
3. Print one QR code per table. Guests scan it with their camera, no app to download, and see the menu in their language.
4. They order from their phone. The ticket reaches the kitchen screen in your language, with table and dishes in writing.

Frequently asked questions

When should I start?

About six weeks before your busiest period. Allergens and translations take the longest.

Is this legally complete?

No. It's a practical checklist. Rules differ by country and region; confirm with your local authority.

No made-up numbers: MenuDoro is a new product and this page describes what it does today. Updated: 2026-10-13.