Free
€0The score, the six checks and one move to try, applied in one click. For the others you see how many there are and how many points they're worth.
The menu that pays · menu engineering
You already have a digital menu. Does it earn what it could?
The menu that pays reads your menu the way a guest does: it shows you where the dishes that earn you most disappear in the middle of the list, which descriptions are missing, where the price shouts louder than the dish. Every tip comes with its reason and the study behind it.
The analysis is free from a photo or the PDF: no account, no card, no till to connect.
Menu score
62/100
Clear but shy: the dishes speak for themselves, with no line to tell them.
- DescriptionsTo do
- PositionTo do
- SectionsDone
- PhotosDone
- PricesTo do
- CompletenessTo do
Next move
Drop the euro sign
+5 pointsYour prices are all whole: bare figures weigh less on the choice.
Cornell University, 2009
How it works
- 1
Mark the dishes that earn you most
With the “Pays me more” star, up to seven (from the Pro plan). It's the only question about margins: no food cost, no units sold, no till to connect.
- 2
Score and next move
Six checks on the menu you've already written. A number out of a hundred and one move at a time, the most valuable first.
- 3
Apply in one click
Online and on paper together, because there's only one menu. No tip ever changes the menu by itself, and every move can be undone.
The six checks
All on the menu you've already written: no till, no data you don't have.
- Descriptions
How you tell your dishes.
- Position
Where the dishes that pay you more sit.
- Sections
How the menu is built, section by section.
- Photos
Which dishes you show, and how.
- Prices
How the prices read.
- Completeness
What's missing: allergens, languages, your venue's face.
Behind every tip, a study
The psychology of choice, experiments in real restaurants and cafés, data from platforms with thousands of venues. The menu that pays starts there: every move cites its source, with its limits, and you see it when you make the move.
Some of the sources
- Cornell University
- Judgment and Decision Making
- Bournemouth University
- Appetite
- International Journal of Hospitality Management
- DoorDash
We don't measure your sales: the numbers come from the studies, the menu is yours.
And what we leave out
The “golden triangle” where the eye supposedly lands, the decoy dish that makes the others look cheap, the “+27% with descriptions”: they're in every course, but the studies don't hold them up. You won't find them in the menu that pays.
Why it's worth a look
A venue with 60 covers a day, open 300 days a year, serves 18,000 covers. One euro more per cover is 18,000 euros of takings in a year.
It's a sum, not a promise: nobody knows how much your menu will earn, not even us.
What we don't do
We help venues tell the story of what they really have; we don't help anyone make guests believe what isn't there.
- No timers, no “last few left”, no “12 people are looking”
- No labels that make up numbers: “Recommended” only appears on the dishes you picked
- No crossed-out prices that were never charged
- No “fresh”, “artisan” or “homemade” in the descriptions the AI drafts, unless you wrote them
What's in each plan
Pro
€9.90 a monthEverything in Free, plus the “Pays me more” star with “Recommended” online and on paper, and what your guests look at: the most tapped items and the most reached sections.
Atelier
€29.90 a monthEvery move, each with its reason and source, applied in one click. Dish descriptions drafted by the AI. And your venue's website.
Frequently asked questions
The same menu, read better
Online via QR, on paper, on the table and on your website: one menu, working everywhere.
Create your menu for free