Win on the dish, in every market.
Every one of 400M+ priced items, sorted into one list of dishes across 70+ countries and dozens of languages — what it is, how much of it, what’s in it, and what the same dish costs next door.
One menu entry, read as a dish
- Course
- Main
- Dish
- Burger
- Meal deal
- Yes, priced apart
- Portion
- 2 patties, about 250 g
- Price per 100 g
- $3.10
Ask about any dish, in any market.
Six things menu, supply and brand teams say, and what comes back.
What menu, supply and brand teams say
Sample every menu in one sample city
Is our burger dearer than the one across the street, weight for weight?
Per 100 g, this burger is the better deal on the street.
This one costs $2.90 per 100 g. Theirs costs $3.30.
Put the portion on the menu board.
A price that wins on the portion.
Which kitchens within reach of the depot use oat milk?
Every kitchen that lists it, street by street.
212 kitchens within reach list it; 38 of them are cafés.
Start the round with the cafés.
A route built on menus.
Are these forty listings the same dish?
One dish, one name, across every menu.
40 listings, 17 spellings, one dish.
List it once, under one name.
A catalogue a customer can search.
Which venues list our drink, and what does each charge?
Every venue that lists it, and what each charges.
It is on 840 menus in the city, at 9 different prices.
Visit the venues pricing it highest first.
A price map the field team can use.
Where in the city is a vegan diner poorly served?
The diet-friendly share, district by district.
From 3% of dishes in one district to 16% in the next.
Open where the share is lowest.
A menu written for the gap.
What is on this area’s menus, and what is scarce?
The dishes it asks for and doesn’t get.
Pizza is on 44% of its menus. Curry is on 2%.
Put the scarce dish on the next menu.
An opening found before the site is signed.
Read every menu in one list of dishes.
Menu sections are free text, in dozens of languages. Every item gets a course and a dish type, and meal deals and kids’ items are kept apart, so a bundle never skews a price benchmark.
Three menus write it three ways; the list reads one dish
One list of dishes, the same in every market.
See what a market eats, and what it lacks.
The share of menus that carry pizza, burgers or curry — by district, city, cuisine or chain — and the dishes an area asks for but rarely finds, before a site is signed.
One district against its city: curry is the dish it lacks
The gap on the menu is the opening on the street.
Just ask Realytics “Which dishes are missing from my area’s menus?”
Price the same dish everywhere it is sold.
The same item is matched across venues, chains, countries and languages — and six nuggets are told from nine — so a price comparison is like for like.
Menu entries that look alike are mostly different items
One margherita, same size, at eight venues nearby: this venue is the third dearest
Each price, next to the same dish — not the same word.
Compare portions, not just prices.
Pack, size, weight, volume, pieces, calories and strength are read from the menu, so a six-pack, a large bottle and a single can compare per 100 ml — and a smaller portion at the same price shows up as a rise.
One soft drink, three packs: the large bottle costs about a third as much per 100 ml
Same price, fewer pieces: the price per piece rises 13%
+13%per piece, at the same menu price
A smaller portion at the same price is a price rise.
Just ask Realytics “What do venues near me charge for my dish, per portion?”
Find every dish a diet allows.
Ingredients, allergens and diets are flagged on every item — halal-compatible, vegan, gluten-free, nut-free — so a diet becomes a filter, and a district’s diet-friendly share becomes an opening.
Most dishes carry an allergen; few say which diet they suit
More than half the dishes with an allergen leave one off the menu.
See where your brand is poured, and at what price.
Soft drinks, beer and coffee brands are found on every menu that lists them — where, and at what price.
One soft drink, one market, over the past year: most venues held its menu price
Most venues held the price; about a third passed it on.
Just ask Realytics “Which venues near me raised the price of our drink?”
Catch a dish spreading before customers start talking about it.
A dish type that grows on menus — month by month, market by market — shows up here before it shows up in what customers say.
One dish type, three markets, a year apart: Market A takes it up first
The menu moves first; the talk follows.
Serve every desk from one list of dishes.
Menu, pricing, supply, brand, catalogue and health teams each keep their own copy of the market’s menus. One list of dishes, matched and priced, serves all six.
Every dish on the market’s menus, sorted and priced
- The dishes a market carries most, and the ones it lacks.
- Where a dish is spreading, month by month.
- Your menu beside the same dishes nearby, course by course.
The same dish, priced like for like
- Each dish’s price against the same dish nearby.
- Price per 100 g and per piece, so a smaller portion shows.
- Who raised, who held, and by how much.
Every kitchen that cooks with what you supply
- Every kitchen that lists an ingredient, street by street.
- Which dishes it goes into, and at what price.
- Where an ingredient is spreading, market by market.
Where your brand is poured, and at what price
- Every menu that lists your brand, and every rival’s.
- The menu price of your product, venue by venue.
- Price per 100 ml against the rival on the same menu.
One clean catalogue of dishes
- Every item tagged by course, dish, portion and diet.
- The same dish matched across every listing.
- Bags, fees and typing errors kept out of the catalogue.
What a market serves, dish by dish
- Which dishes carry the regulated allergens.
- How many dishes suit each diet, district by district.
- Portions, calories and strength, as each menu states them.
One list of dishes behind every desk’s answer.
Weekly refreshed, since 2020
Put your dish beside the same dish everywhere.
Why does the same dish cost more two streets away? Name the dish and the market; your first insight comes back the same day.