Frequently asked questions

Upload a photo, PDF, link or pasted text. MenuMargin reads the menu back to you so you can correct anything it misread. It then reviews the visible pricing, descriptions and structure and shows your first findings.

A menu score out of 100, split into pricing, wording, layout and missing information; your top three findings, marked on your own menu with what to do about each; one dish description rewritten so you can judge the quality; and a calculator showing what a small price change would be worth over a year, using your own weekly sales figure.

Every finding on your menu rather than the first three, drafted descriptions and names for every dish that needs one, a local price check against up to three venues you choose, a downloadable PDF report and an improved menu ready to print, and 30 days to correct the menu and re-run the full audit at no extra cost. It is a one-off payment, not a subscription.

In the full audit and Pro, add a link to, or a photo of, the menus of up to three venues you compete with. MenuMargin reads them, matches the dishes you both sell — a flat white with a flat white, fish and chips with fish and chips — and shows where your price sits against theirs. It compares printed prices only, not portion size or quality, and their menus are read for the comparison and not stored.

Yes. With the full audit you can correct the same menu and re-run it in full, free, for 30 days from the first run. Pro includes re-audits whenever the menu changes. A month after an audit we can remind you to check whether your score has moved.

Not for the first visible menu audit. You will need recipe costs and sales volume if you want proper dish-level profitability and menu-engineering analysis.

No. A menu alone does not contain enough information to calculate true profitability. MenuMargin will clearly identify what it can observe and what additional information is required.

Normally you will need ingredient purchase prices, recipe quantities, portion sizes, selling prices and sales volume. VAT, packaging or delivery information may also be relevant.

Food cost % is what the ingredients in a dish cost you, divided by its selling price, multiplied by 100. GP % (gross profit) is the rest: (selling price − ingredient cost) ÷ selling price × 100. If your venue is VAT registered, use the price excluding VAT: a dish selling for £18 including 20% VAT is £15 ex-VAT, and if its ingredients cost £4.50, food cost is 30% and GP is 70%. MenuMargin lets you set your own VAT treatment.

It plots each dish by popularity (how often it sells) against contribution (the cash profit each sale leaves after ingredient cost). That places every dish in one of four groups, which suggests whether to promote, reprice, re-cost or reconsider it. It needs your sales and cost data — MenuMargin does not guess either from a menu.

Yes. The first menu score and initial findings are free and do not require card details.

No. It is a one-off payment of £29. MenuMargin is not currently VAT registered. No VAT is charged.

Everything in the full audit, for every menu you run; Recipe and ingredient costing; Food-cost and GP% tracking across your menus; Sales-volume analysis from the figures you enter; Menu-engineering matrix (popularity against contribution); 10 menus, up to 50 dishes each; Allergen records for the 14 UK allergens; All 6 templates, including premium designs; Print-ready PDF export and QR code menus; Invoice scanning to keep ingredient prices current; Full re-audits and local price checks as the menu changes (one AI credit each); 50 AI credits a month included; Cancel anytime from your account.

Yes. The subscription can be cancelled through your account or the billing portal, subject to the current terms. Cancellation takes effect at the end of the billing period you have paid for.

Photos in JPG, PNG, WebP or HEIC format, and PDF files — up to four pages at once. Photos are resized for you; a PDF needs to be under about 2.5 MB. You can also paste a link to your menu page, or paste the menu as text.

You can review and correct the extracted menu before it is analysed.

No. Recommendations should be reviewed by the operator. MenuMargin distinguishes observations, calculations, estimates and missing information.

No. MenuMargin can help organise allergen information, but the food business remains responsible for verifying ingredients, cross-contamination risks and the information supplied to customers.