Item-level repricing
Contribution margin and price sensitivity per item, with a recommended price and the volume you can expect to trade away for it.
The AI menu optimization agent
Your menu is a pricing model. Most restaurants guess at it.
MenuProof connects to your POS and invoices, then works through every item the way a seasoned menu engineer would — pricing, placement, wording, mix. You get a ranked list of changes and the margin each one is worth.
- Setup
- Under an hour
- First report
- Same day
- Re-runs
- Every week
Dinner / Mains Analyzed 2 min ago
- Charred Octopus $24
salsa verde, fingerling potato
Star +18% ordersMove to top of section — highest margin, lowest visibility.
- Truffle Rigatoni $26
pecorino, black pepper
- Half Chicken $28
lemon, jus, herb salad
Plowhorse +$14.2k / yrFood cost up 9% since March. Reprice to $31.
- Beet Tartare $16
horseradish, rye crisp
Dog −$2.1k wasteBottom 3% of sales for 6 weeks. Cut or rework.
Net projected impact
+$31,400 / yr
Reads the systems you already run
- Toast
- Square
- Clover
- Lightspeed
- TouchBistro
- SpotOn
- Revel
- Oracle Micros
- + CSV from anything else
The problem
Every menu drifts. Yours is drifting right now.
Not because anyone is careless — because keeping a menu tuned is a weekly analytical job, and nobody in a restaurant has a spare weekly analytical job.
- 01
Costs move weekly. Prices move yearly.
Produce, protein, and dairy reprice constantly. Menus get reprinted once or twice a season, so every item quietly drifts away from the margin it was designed to earn.
- 02
Menus grow and never shrink.
Specials become permanent. Nothing gets cut. The long tail of low-volume items eats prep time, inventory, and attention that your best sellers should be getting.
- 03
Layout ignores profitability.
Items sit where they landed, not where they sell. The highest-margin dish on the page is often buried mid-section where almost no one reads.
- 04
Descriptions undersell the plate.
Three-word item names do no work. Wording changes what a guest is willing to pay before the food ever leaves the pass.
How it works
Three steps, then it runs on its own.
The first pass takes an afternoon. After that the agent re-reads your numbers every week and only speaks up when something is worth changing.
- 1
Connect
Link your POS and upload your current menu and a few recent invoices. The agent builds a live picture of what each item sells for, what it costs you, and how often it leaves the kitchen.
- POS sales history
- Recipe & plate costs
- Menu PDF or photos
- 2
Analyze
Every item gets scored on contribution margin, popularity, and price elasticity, then read in context — where it sits on the page, how it is worded, and what it competes with in its own section.
- Margin & mix analysis
- Placement modeling
- Copy review
- 3
Act
You get a ranked worklist: reprice this, rewrite that, move these two, retire the bottom four. Each line carries a projected dollar impact so you can take the top three and skip the rest.
- Ranked change list
- Projected $ impact
- Print-ready menu
Capabilities
What the agent actually does.
Not a dashboard you have to interpret. A set of concrete recommendations, each one traceable back to your own numbers.
Menu engineering matrix
Every dish sorted into stars, plowhorses, puzzles, and dogs — then a specific action for each quadrant instead of a chart you file away.
Placement & layout
Which items belong in the first three lines of a section, which section belongs first, and what to do about the golden triangle on a printed page.
Description rewriting
Rewrites that lead with the ingredient guests pay for, in your restaurant’s voice, without turning into menu-speak.
Cost drift alerts
When an invoice moves a plate cost past its threshold, the agent flags the item and tells you the new price that holds your target margin.
Cut list
The items dragging on prep, inventory, and attention, ranked by what removing them frees up — plus what to promote into the gap.
Modifier & upsell paths
Add-ons and combinations that lift check average without adding a single SKU to your walk-in.
Change tracking
Every recommendation you accept is measured against the weeks that follow, so the agent learns what actually works in your room.
Operators
What kitchens say.
“Placeholder — replace with a real, permissioned customer quote.”
Customer name
Role, Restaurant name
“Placeholder — replace with a real, permissioned customer quote.”
Customer name
Role, Restaurant group
“Placeholder — replace with a real, permissioned customer quote.”
Customer name
Role, Hospitality group
Pricing
Priced per location. Cancel whenever.
If the first month of recommendations does not clear the subscription several times over, it is the wrong product for your restaurant and we would rather you knew fast.
Single
One room, one menu, one operator who wants the numbers straight.
$149 / location / month
- Weekly menu analysis
- Item-level pricing recommendations
- Menu engineering matrix
- Description rewrites
- POS connection
- Email support
Group
Most commonTwo to twenty locations, with menus that need to stay in step.
$119 / location / month
- Everything in Single
- Cross-location benchmarking
- Regional price banding
- Cost drift alerts on invoices
- Shared recipe & cost library
- Priority support
Enterprise
Large groups, franchise systems, and anyone with a data team.
Custom
- Everything in Group
- API and data warehouse export
- Custom margin targets per concept
- SSO and role-based access
- Onboarding and training
- Named account contact
Prices in USD · Billed monthly · No setup fee
FAQ
Questions operators actually ask.
What is a menu optimization agent?
It is software that does the job of a menu engineer on an ongoing basis. It reads your sales history, plate costs, and menu itself, works out which items are earning and which are not, and returns specific changes — reprice this, rewrite that, move these, retire those — with the projected margin impact of each one. Unlike a report, it re-runs on its own schedule and keeps score of what worked.
How is this different from the reports my POS already gives me?
POS reporting tells you what happened: units sold, gross sales, maybe a category breakdown. It stops short of telling you what to do. MenuProof takes the same data, joins it to plate costs and the physical layout of your menu, and turns it into a ranked list of decisions. The output is a worklist, not a dashboard.
How long does setup take?
Under an hour in most cases. You connect your POS, upload your current menu as a PDF or a set of photos, and add recipe costs — either by importing them or by letting the agent estimate from recent invoices. The first analysis lands the same day.
Do I have to reprint my menu every time it suggests something?
No. Recommendations come ranked by impact and grouped by how disruptive they are. Digital menus, ordering platforms, and specials boards can change immediately. Print changes get batched so you can act on them at your next reprint, and the agent tells you what the delay is costing you.
What data does MenuProof need, and where does it live?
Sales history at item level, plate or recipe costs, and your menu. Data is encrypted in transit and at rest, is never sold, and is not used to train models for other customers. You can export or delete everything at any time.
Will raising prices cost me covers?
Sometimes, and the agent models that explicitly. Every price recommendation carries an expected volume trade-off, so you see net margin, not just the higher number. Where the elasticity is unclear, it will say so and suggest testing on a subset before rolling out.
Does this work for a single restaurant, or only for groups?
Both. A single independent gets the same weekly analysis; groups additionally get cross-location benchmarking and regional price banding, which is where a lot of the money hides once you have more than a few rooms.
Can it write in my restaurant’s voice?
Yes. You give it a few examples of copy you like — your own menu, your website, a competitor you admire — and rewrites follow that register. Nothing publishes automatically; every rewrite is a suggestion you approve or reject.
Get started
Send us your menu. We will show you what is hiding in it.
A twenty-minute call, your current menu, and a month of sales history is enough for a first read. No commitment, and you keep the analysis either way.
Or email us directly · hello@menuproof.ai