The free Menu Score

Most menus describe.
Yours should sell.

Send us your menu for review. In 48 hours we send back exactly where it is costing you money, and how to fix it. Free, no card.

Scored out of 100 across six design pillars

Top three fixes, ranked by revenue impact

The 23 Rules cheat sheet, free the second you submit

A redesigned menu concept, included on any package

A menu redesign can lift revenue 10 to 15%, no new customers needed

Takes about 2 minutesYour menu stays private

Free with your menu review

We read 174 resources.
You get the 23 that matter.

Every book, study and menu we could find on why people order, pulled apart and boiled down into one cheat sheet. Send us your menu for review and it lands in your inbox the second you submit. Free, no card.

174

Resources studied

Rules that matter

Get my free Menu Score

The 23 Rules for Menus That Sell cheat sheet

The problem

Your menu is a salesperson.
Most just take orders.

Proper menu engineering lifts margin 10 to 15%. Same kitchen, same customers, same prices doing smarter work.

Pricing psychology

Dollar signs, price columns and .99s all push people to shop by price. Small changes stop the maths and sell the dish.

Item placement

Eyes land in corners and skim the middle. Your highest-margin dishes should sit exactly where the eyes go first.

Descriptions that sell

A dish named is a dish skipped. A dish described, the char, the crumb, where it comes from, gets ordered.

What you get back

A score, not an opinion.

Six pillars, each scored out of 100, with your top three fixes ranked by revenue impact. Take the fixes and run, or jump on any package and we rebuild the whole menu for you.

Evidence-backed scoring · 48 hours

SAMPLE

Menu Score

47/100

Layout & scan path

65/100

Naming & copy

40/100

Pricing presentation

70/100

Hierarchy & type

55/100

Structure & choice

30/100

Discoverability

20/100

TOP 3 FIXES · BY REVENUE IMPACT

Drop the dollar signs · Highest impact. Price shopping stops the same week.

Move the money dishes · Your two best margins are buried mid-page.

Rewrite six descriptions · Name the farm, the char, the hour it takes.

Example score shown. Every submission is reviewed individually.

Rebuilt on any package

Same dishes. New menu.

MAINS

Chicken Schnitzel..............................$24.99

Beef Burger and Chips.....................$22.99

Grilled Barramundi...........................$29.99

Slow Braised Lamb Shoulder..........$32.99

Pasta of the Day...............................$21.99

Caesar Salad (add chicken $6)........$18.99

Please inform staff of any allergies

BEFORE · THE WORD DOC

FROM THE PASS

Mains

Slow braised lamb shoulder33

Eight hours down, off the bone, smoked garlic mash

Grilled barramundi30

Wild caught, burnt lemon, brown butter capers

The pass burger23

Dry-aged chuck, house pickles, twice-cooked chips

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AFTER · THE REBUILD

No dollar signs, money dishes up top, descriptions that taste. Every rule applied, built in your brand and yours to print, on any package.

The catch

Why free? Simple.

A menu that sells is a taste of how we work. Most owners who see their score want the whole engine. No fine print, and the report and update are yours either way.