Six areas, scored out of 100. Plain words on what’s working, what’s not, and what to fix first.
Better descriptions sold 27% more.Rule 09 of 23. Every rule is backed by a real study.
Same tables, same kitchen. We do the fixes. Diners order the dishes you want them to, and add a side or a second drink on the way.
^ Financial projection, illustrative only. Every venue is different. Read the full disclaimer.
One page. One plain instruction per rule. Yours free with your Menu Score.
There isn’t one. A real person scores your menu, on us. We’d love to help, and see if we could work together. That’s it.
Nothing off the menu, nothing new in the kitchen. Just the rules applied, in your brand, ready to print.
Flash fried, Sichuan pepper, charred lime, green chilli mayo 18
House sourdough, confit garlic, parsley butter, sea salt 9
Changes with the market, warm sourdough, cultured butter 14
Stracciatella, torn basil, twelve-year balsamic 16
Rosemary salt, aioli 9
Lemon, olive oil, toasted almonds 10
House dressing, radish 8
Schnitzel, twice-cooked chips, a glass of house red 44
Braised overnight until it falls off the bone, smoked garlic mash, salsa verde, crispy capers 34
Great with a glass of Barossa Shiraz 14
Hand crumbed to order, buttermilk slaw, charred lemon, proper pan gravy 26
Add smoked bacon 4 · add fried egg 3
Dry-aged chuck, smoked cheddar, house pickles, burnt onion mayo, twice-cooked chips 24
Rolled this morning, ask what’s on tonight, aged parmesan, good oil 23
Add tiger prawns 8
Baby cos, soft egg, white anchovy, crisp pancetta, sourdough crumb 20
Add grilled chicken 6
Skin crisped on the grill, burnt lemon, brown butter, capers, soft herbs 32
Great with a glass of Clare Valley Riesling 13
“Bookings increased by 50% by being with HospoPro.”
