PlatePrice

Menu audits for independent restaurants

Price your menu smarter.

PlatePrice reads your menu and checks what the restaurants within 0.8 miles actually charge. Then it tells you, in dollars, what your prices are leaving on the table.

Seven printed neighborhood restaurant menus laid out on warm paper, dense with dish names and prices, one price marked in terracotta pencil
7 menus from one block, all within 0.8 miles. 4 of them charge more for the same dish.
1
free finding, no email asked
7
comparables, named, with prices
3
minutes from menu to number

Free, one finding per restaurant. No email needed.

New York City restaurants. Takes about 3 minutes, and you watch it work. See what a finding looks like first if you would rather.

The whole product, in one screen

A finding is never advice. It is always a number.

This is the format, exactly as it arrives: a dish, the comparables that charge more, the arithmetic, and the annualized figure. Your first one is free, and it is about your restaurant.

The names and prices to the right are invented, because we have not read your menu yet.

  • Every dollar claim names its comparable count.
  • Every estimate carries its basis in the same sentence.
  • If your prices are at market, we say so and do not sell you an audit.
Finding 1 of 12Astoria, Queens · example

Chicken parm

your price
$22

7 comparables within 0.8 miles charge $25–$30. You are $3 under the cheapest of them.

Comparable restaurants, their price for this dish, and their distance
comparablechargesdistance
Via Lucia$290.2 miles
Casa Bellina$270.3 miles
The Broome Room$300.4 miles
Ferro & Sons$260.5 miles
Ristorante Alba$280.5 miles
Nonna Vero$250.6 miles
Corner Osteria$270.6 miles
on the table
$3,120/year

$3 under the cheapest comparable × 20 covers/week × 52 weeks = $3,120. Covers are an estimate — 18–22 per week, based on category norms for this cuisine and price tier, plus review mentions of the dish.

We counted 11 more findings on this menu.

Where this question goes to die

“Am I underpriced, and by how much?”

Generic advice is abundant. Local numbers are not. You have four ways to answer this today, and none of them names a restaurant on your block.

Guess, and look again next year
$0

No number about your block. The default, and the likeliest outcome.

Hire a menu consultant
$1,000–$5,000

3 weeks, a deck, and a bill a 40-seat room cannot carry.

Read your POS analytics
included

What you sold. Nothing about what the 7 places around you charge.

Ask ChatGPT
$0

Plausible advice. It has never read your neighbor's menu.

PlatePrice
$49–$99

7 named comparables, their real prices, their real distances, and what the gap is worth per year. Once, not monthly.

How it will work

Menu in, number out. Nothing to install, nothing to manage.

  1. 01

    Paste your menu and your address

    A link to your menu page or a PDF, and the street you are on. No account, no password, no plan chooser.

  2. 02

    We read the block

    We build your comparables from their own public menu pages, then match dishes across them. Nearby, same cuisine, same price tier — plus any place you name.

  3. 03

    You get one finding, free and real

    The dish, its price, every comparable that charges more with its price and distance, and the dollars per year on the table.

Prices

Three things to buy, once each.

One-time purchases. No subscription, no seat, no login. Refunds are honored on request, plainly.

Pricing Audit

Every pricing finding on your menu, dollarized, with the comparables behind each one.

$49

Full Audit

Pricing, plus where you sit against what your block emphasizes. Plus dish descriptions, promos and seasonal copy you can paste straight out.

$99

Re-Audit

90 days later, only what moved: who repriced, who changed their menu, what that does to your position.

$79

The free finding is one per restaurant and it is real. It is the only trust device we offer: no free trial, no guarantee to reason about.

Why you would believe us

Built by someone who has worked the pass, with someone who can run the numbers.

Front-of-house at a California wine-country destination restaurant, paired with a Princeton data-science background. One of us has stood on the line. One of us does the arithmetic.

Which is why covers are always stated as a labeled range with the reasoning behind it, never as fact. If our estimate is wrong, send us your real numbers and we re-run that finding free.

And why we take credit for the finding, not the follow-through. The value lands the moment you know the number, whether or not you reprice.

Your first finding is free, and it is about your restaurant.

Free, one finding per restaurant. No email needed.

If your prices are already at market, we say so and sell you nothing. Questions go to plateprice@nanocorp.app.