What your customer pays at the end of the meal
Where the competitors in the set stand
Each point is a restaurant from the comparison placed in the area where it is — it's a neighborhood reference, not a street map. Filled dot: confirmed address. Hollow dot: we know its neighborhood, not the street.
Where your check falls among the food court's neighbors
Enclosed food court or food hall — the customer walks between pizza, Japanese, burgers, salads and anchors price to the check band, even across different cuisines. Here the reading is about the setting, not dish-by-dish comparison.
I couldn't load your food courts right now — reconnecting…
We suggest food courts near the neighborhood you entered in your selection. If yours isn't listed, create it on the spot.
Are the expensive dishes actually moving?
Each point is a dish on your menu: price in R$ on the horizontal axis (the scale compresses the extremes so chopp and picanha fit on the same chart) and the week's volume on the vertical. Drinks are left out — they run on different logic.
Fill in volume for the items in the table to see where each dish stands.
Your price within the area's band
Price ladder
All priced items, ordered from cheapest to most expensive. This isn't a comparison with the market — it's a look at your own menu's sequence: gaps that are too big, and steps that charge more without delivering more.
Pricing diagnostic
The classic pricing levers, measured straight from your prices. Each card says what the lever is, how it stands in your menu, which dishes it shows up in, and what you can do with it — with dish name and price, taken from what you uploaded. No made-up reference, no final score.
Bring in sales from your system instead of typing
The items sold report your sales system exports works here as it comes out — Zig, Totvs, Linx, Consumer, Goomer, whatever it is. Spreadsheet, PDF, even a photo of the screen: I read it, group it by dish and by week, match it against the menu you already uploaded, and fill in the Sales/wk column below. Nothing overwrites a number you typed in. If you'd rather build it by hand, that works too: one line per sale, with date, item, quantity and — if you have it — price.
What to adjust and why
What to change in price and why. Each row shows what you charge today, the suggested price, and who nearby charges what. After updating your menu, mark here what you did — what gets recorded enters your history, and the list stops asking about what you've already handled.
| Item | Current price | Recommended | Rationale | Did you do it? |
|---|
Dine-in and delivery
What takes the biggest bite out of each order
| Dish | Dine-in | Needs to sell for | You charge | In your pocket |
|---|
What you've already done
Every adjustment you marked as done is logged here, with a date. It's the tracking: what changed on the menu, what that represents per month, and what you decided to leave alone.
Dishes that take more work and sell for the same price
The area's price doesn't see kitchen hours: among the restaurants we track, filled pasta and plain pasta go for the same price. Your margin pays the difference. Below, the pairs on your menu where this happens.
Not every dish makes it into the comparison: some are signature dishes, others no one nearby serves. Here's each one with the reason — and the list shrinks as your area's coverage grows.
Enter the cost of ingredients for each dish. Tab or Enter jumps to the next one — the margin, the minimum price and the traffic light appear right away.
The Kitchen column already comes filled with an estimate of labor minutes per dish, read from your own menu. Fix only what's wrong — it's the only real kitchen measure that exists here. Kitchen hour: R$
The default is the cost of a cook with payroll taxes and benefits, divided by 220 hours a month. If you know what your kitchen's hour costs, change it here — the whole labor calculation follows this number.
Use % of price
Menu engineering
Each item is plotted by margin and sales volume. The reading shows where to protect revenue, where to optimize cost, and where to rethink.
Where your margin comes from
The matrix shows where each dish stands. Here you see where the money comes from — and how much it depends on a few.
Descriptions that sell
For your Stars and Puzzles — the restaurant's flagships, where the margin is already good. No price cuts, no touching the cost. Generated by AI, anchored to your dish.
Ranking relative to your own menu: each axis splits at the median of the items entered. With few items, read it as a trend — not a verdict.
Next steps — what pays off, what takes the most work
The changes suggested above, sorted by how much they pay off and how much work they take. What pays off fast comes first: high return, low effort.
Ask anything about this business. I answer with this restaurant's numbers — the menu, the closed month, the group — and when the data isn't here yet, I say so instead of guessing.