Every item on your menu, priced against the market, with the named venues behind every number.
Pourcast Menus is menu price intelligence for restaurants and bars. Drop in your menu as a PDF or a photo. Pourcast reads every item, prices each one against the venues it actually competes with, and hands back a structured report in minutes, with a raise-or-hold call on every line and a spreadsheet to keep working in.
Say the house margarita has been $11 for two years while the market median sits at $12.25. The report flags it, and one tap opens the evidence: the named venues behind the median and the actual prices they charge. If one comp isn't a fair fight, say so in chat. It comes out, and every number recomputes in front of you.
The national trend houses sell foresight to manufacturers and big chains. Pourcast hands an operator evidence-backed prices for their own menu, against their real neighbors. The data behind it holds 3 million+ menu prices, and it keeps growing, with Texas beverage tax receipts underneath the same venue graph.
Upload, comp set, report, evidence, exclude, export, follow-up. The full loop, one pass.
| Item | Category | Yours | Market | Call |
|---|---|---|---|---|
| Chicken Fried Steak | Entree | $24.00 | $25.50 | RAISE |
| House Margarita | Cocktail | $11.00 | $12.25 | RAISE |
| Queso | Starter | $9.00 | $8.75 | HOLD |
| Old Fashioned | Cocktail | $13.00 | $12.50 | HOLD |
| Draft Beer 16oz | Beer | $7.00 | $6.75 | HOLD |
Upload a menu as a PDF, image, or spreadsheet. The Analyst reads every item, benchmarks each against its comp set, and returns a structured report with a raise-or-hold call per line, plus the CSV and spreadsheet to keep working in. Then push back: exclude a venue, swap a comp, and the whole report recomputes live.
| Item | Category | Yours | Market | Call |
|---|---|---|---|---|
| Chicken Fried Steak | Entree | $24.00 | $25.50 | RAISE |
| House Margarita | Cocktail | $11.00 | $12.25 | RAISE |
| Queso | Starter | $9.00 | $8.75 | HOLD |
| Old Fashioned | Cocktail | $13.00 | $12.50 | HOLD |
| Draft Beer 16oz | Beer | $7.00 | $6.75 | HOLD |
Menu prices from Texas restaurants, seen in the last 12 months and searchable by item, city and category. Filter to your block or widen to the whole state. Every result shows the restaurant and the date its menu was seen.
Money on the table, or the thing that keeps Tuesdays busy? Nobody knows, and the distributor just raised limes.
Every item read, typed, and normalized in minutes.
A raise-or-hold call per item with the percentile behind it. The margarita comes back with room to move.
| Item | Category | Yours | Market | Call |
|---|---|---|---|---|
| Chicken Fried Steak | Entree | $24.00 | $25.50 | RAISE |
| House Margarita | Cocktail | $11.00 | $12.25 | RAISE |
| Queso | Starter | $9.00 | $8.75 | HOLD |
| Old Fashioned | Cocktail | $13.00 | $12.50 | HOLD |
| Draft Beer 16oz | Beer | $7.00 | $6.75 | HOLD |
The named venues behind the median and the prices they actually charge. You know every one of them.
Say so in chat. It's out, and every number on the report recomputes in front of you.
New prices to the printer by Friday.
You don't re-run the menu. You look up one item in the Price Explorer and search the Pourcast menu data directly.
Every step runs on the same data: 3 million+ menu prices and growing, every one traceable to a named venue.
Every benchmark is a conversation. Exclude a venue you'd never compete with, add one you would, and the medians, percentiles, and calls recompute in front of you. The report you walk away with is one you agreed to, line by line.
Prices, the Analyzer, the Builder and the competitive read use the same data inside Menus.
Menu Builder. Professional. Build a menu already priced to your market, from a single item to a full concept, with every candidate traced to real venues.
Competitive read. A line-by-line read of your menu against named nearby competitors, ready to share as a PDF.
Ideas, on Professional: the dishes, drinks and ingredients Texas menus are adding and dropping, measured on the same restaurants each year.
A menu leaks in five places.
Underpricing. The item priced below its comp set leaves money on every ticket, every day, until someone notices. Fifty cents back on one item that sells thirty times a night is about $450 a month. From one line.
Overpricing. The item priced past its market costs you traffic without ever showing up in a report. You find this one by comparison, and only by comparison.
The pricing study. A menu reprice was a consultant project with an invoice and a six-week wait. Now it's an upload and a report in minutes.
The hours. Comp shopping by hand means menus in a binder and calls that don't get returned. Pourcast already made the calls.
The stack. A benchmarking tool, a trends tool, and a menu-design tool, each with its own invoice. This is one line item.
We could put an uplift percentage here. The category is full of them, and none arrive with a source. Pourcast shows the named venues behind every median, and every number on your report opens to the rows it came from. When we flag a raise, you can check the math yourself.
Click any figure to see the venues, the items, the actual prices, and the dates behind it. No panels, no estimates.
With menu price benchmarking. Pourcast compares each item on a menu to verified prices for the same item at comparable venues, shows where each price sits in its competitive set, and flags whether there's room to raise it.
Yes. Pourcast holds 3 million+ menu prices. For any item, you can see the named venues that set the market median and the actual prices they charge.
Comparing a restaurant's prices to prices for the same items at comparable venues. Pourcast does it automatically across its verified menu data and returns a raise-or-hold call on every line.
A price counts as verified only when independent reads of the venue's own published menu agree. Reads that don't confirm are held back. Every row keeps its date and venue identity. No panels, no submissions, no estimates.
It depends where you're leaking, and the section above walks the five places. We don't publish uplift percentages we can't source. Every number Pourcast shows you traces to named venues and real prices, so when we flag a raise, you can check the math yourself.