Free · no signup · runs in your browser
Free menu health check
Paste your prices. You get a structural read on the menu you are handing guests: how wide the range is, whether prices ladder or bunch, whether the endings are consistent, and whether there is an anchor at the top. Run it in your browser, then print the report if useful.
One thing this is not: it is not a margin check. We have your prices and nothing else. Ingredient contribution is menu price minus plate cost. Ingredient gross margin divides that contribution by selling price. Plate cost needs quantities, yields and purchase costs that a price list does not supply.
Common questions
Does this tell me if my menu is profitable?
No. Selling price minus ingredient cost is ingredient contribution per plate. Dividing it by selling price gives ingredient gross margin. Net profit also depends on labor, rent and other costs. A price list supplies none of that cost evidence. This tool checks price spread, clustering, endings and anchoring only.
What do you actually analyse?
Six things, all arithmetic on the numbers you paste: the range and the ratio between your cheapest and dearest item; how tightly prices cluster around the median and how many distinct price points you use; the mix of price endings and how consistent it is; whether there is a high anchor near the top of the range; whether your endings and your price level are telling the same story; and what the floor-to-ceiling gap implies for average check.
Do you store my menu?
The parsing and analysis run in browser memory. The tool does not upload your pasted menu or encode it in the URL. Copy tool link shares a blank calculator; print the report if you want an explicit copy of your inputs and findings. Reloading or clearing the page clears the working menu. Consented usage analytics contain tool events, not pasted menu content.
How should I paste my menu?
One dish per line, with the price at the end: 'Cacio e pepe 21'. Dollar signs, dot leaders, dashes and section headings are all fine — we take the last number on each line as the price and skip lines that do not have one. A bare list of prices, one per line, works too.
How many prices do I need?
At least four. Below that there is no distribution to describe, and anything said about clustering or anchoring would be noise presented as a finding.
Is a .99 ending better than a round number?
We do not know, and neither does anyone quoting you a statistic about it. What we report is your consistency: whether the menu uses one convention or three. Consistency is the part that is genuinely under your control and genuinely visible — a page mixing .99, .95 and whole dollars reads as assembled over time rather than designed.
What is a price anchor?
An item priced far enough above the rest of the menu that everything below it reads as reasonable by comparison. It does not have to sell well to do its job. This check tells you whether you have one by comparing your top price to your median and to the item directly below it.
What is the next step after this report?
Put a cost against every dish. Once each line has a plate cost, the structural picture here turns into an economic one: which prices are carrying the menu, which are being carried, and which crossed your target margin the last time a supplier moved. That is what Marji does with your invoices.