Price transparency has become one of the main focuses of the Turkish Ministry of Trade's inspections in the food and beverage sector in recent years. Heading into 2026, the question restaurant, café, bar and hotel operators ask most is the same: "What exactly do we have to show on our menu and in our venue, and how?"
In this article we summarise, in plain language, what the price labelling rules mean in practice for food and beverage businesses and what role a QR menu plays in complying with them.
1. A price list at the entrance and on the table
Guests should be able to see what they will pay before they walk in. That is why the price list is expected to be displayed at the entrance where it can easily be read from outside, and to be in front of the guest at the table. The goal is simple: guests should know the price before ordering and should not be surprised when the bill arrives.
2. Prices in Turkish lira, all taxes included
The price on the menu is the final price the guest pays. Adding "+VAT" to raise the price afterwards, or showing prices in a foreign currency while leaving the lira amount unclear, are practices considered misleading to the guest.
3. No charge that is not on the menu
Items such as service charges, cover charges or table fees should not be added to the bill unless they are clearly listed on the menu and the price list. The bill should never contain an item the guest could not see when ordering.
4. Clear product name, quantity and content
"Grilled meatballs" and "Grilled meatballs (180 g)" make a big difference to a guest. The portion weight, count or content should be written as clearly as possible, so guests know exactly what they get for the price.
5. Allergen information available on request
Food legislation also requires consumers to be informed about ingredients that contain allergens in food served without packaging. Marking allergens such as gluten, milk, eggs and nuts on the menu protects guests' health and saves staff from running to the kitchen with every question.
Is a QR menu enough on its own?
A QR menu is the fastest and least error-prone way to keep prices up to date. However, not every guest has a smartphone with them; some have a flat battery or no internet connection. That is why we recommend using the QR menu alongside the printed price list, not instead of it. The healthiest approach: update the price on the digital menu first, then refresh your printed list with the same prices on the same day.
What do inspectors check?
Inspections usually check the price list at the entrance and on the tables, whether the listed price matches the price charged at the till, and whether the bill contains any item that is not on the list. Non-compliance may result in an administrative fine under Consumer Protection Law No. 6502.
Quick checklist
- Is there an up-to-date price list at the entrance that can be read from outside?
- Is there a price list or menu on the tables?
- Are all prices in Turkish lira and tax-inclusive?
- If there are extra charges such as service or cover, are they clearly stated on the menu?
- Is the portion weight or count clear?
- Are allergens marked on the menu?
- Are the prices on the printed list and the digital menu exactly the same?
How MenuRobo helps
With MenuRobo you update your prices from the panel with a single click, and the change is instantly reflected for every guest who opens the QR menu. You can add portion information, calories and allergen markers to every product and offer your menu in 6 languages. So when you update your printed list, you work from a single source of truth: the current prices in your panel.
Note: This article is for general information only and does not constitute legal advice. Legislation may change from time to time; for the binding and current text, refer to the regulations published in the Official Gazette (Resmî Gazete) and the announcements of the Ministry of Trade.