JustMyMenu does not ask you to build a new menu. We give your staff a short, trained set of modifier codes for the requests guests are already making — so every ticket is clear, every plate is consistent, and no one has to wing it.
Est. 2016 · Camas, WA
Roots
restaurant & bar · camas, wa
Starters
radish and vermouth vinaigrette
fresh mozzarella, basil and aged balsamic
grilled corn, roasted peppers, white cheddar and arugula
Soups & Salads
balsamic dressing, apples, arugula and walnuts
bacon, cucumber, crispy onions and blue cheese dressing
Dinner Plates
roasted red potato, bourbon thyme corn and tomato vinaigrette
corn risotto and a red pepper cherry tomato salad
yukon mashed potatoes, local vegetables and Yorkshire pudding
seasonal vegetables, house Worcestershire and demi-glace
JustMyMenu
scan for your version
Your menu, unchanged — plus one certification seal guests recognize and scan.
The appetite shift
1 in 8
American adults has used a GLP-1 medication. (KFF Health Tracking Poll, 2024)
Smaller appetites mean smaller entrées, fewer apps, and a guest who feels awkward asking the server to rebuild a dish. The risk to your covers isn't a lighter check — it's the whole party choosing somewhere easier. A menu that already has a right-sized, high-protein version of the dish they wanted keeps them at the table, with the three people who came with them.
Party size
One guest opting out can take the table with them.
Check mix
Protein-forward, right-sized plates instead of no entrée.
Return rate
A place that just works is the place they book again.
The difference is not more work — it is a standard. Same dish, same line, no guessing.
Operator FAQ
There are four core codes — MOD-HP, MOD-LS, MOD-LC and MOD-GF — and most kitchens launch with two or three. You certify only the ones your guests already ask for.
A ticket that says MOD-GF is faster than a server yelling 'gluten-free, check the fryer, sauce on the side' across the pass.
No. The existing menu stays exactly the same. You just add a small badge and a few edition names guests can ask for.
Every standard is developed with a registered dietitian and clearly labeled as a menu modification, not medical advice. Your staff gets training, not guesswork.
We review your menu and map modifier swaps using ingredients you already buy.
Your staff gets a laminated modifier card and a short training on codes and portions.
Guests ask for the edition they want. The kitchen sees the code. The plate goes out right.
Join the pilot in Camas and Vancouver. We'll audit your menu, train your staff, and turn the substitutions you're already doing into a certified guest experience.
Start Your Certification — first 3 dishes free