Menu intelligence
What is actually on sale around you, taken from the menus establishments publish rather than from a panel or a survey.
Which dishes does this market expect to see, and which are we missing?
Menu intelligence is the unglamorous business of knowing what your market offers. Not what a trend report says is rising, but which dishes appear on how many menus within the catchment you trade in, and at what price.
DishMark answers that by reading the menus themselves. For a defined area we report how often each canonical dish appears, as a share of the establishments whose menus we could read, broken down by establishment type, ownership and location.
Prevalence is not popularity, and we are careful about the difference. A dish on ninety per cent of menus is standard — it tells you what you are expected to carry, not what sells. Nobody can infer units sold from a menu, and we do not pretend to.
What the report shows you
- Dish prevalence across the establishments whose menus we could read
- Menu-section patterns and meal-period availability
- Dietary and service claims as stated on the menu
- The same figures split by establishment type and location
- What changed since the previous report, item by item
| Beer-battered fish & chips | £16.00 | 711 est. |
| Steak and ale pie | £16.25 | 345 est. |
| Sunday roast | £17.00 | 540 est. |
| Pint of lager | £4.99 | 491 est. |
National dine-in medians. Full index.
Your catchment will differ from the national figure, often substantially. A report for your own area shows the establishments you actually compete with.
Build a report