Eight dimensions of how guests decide.
Built for restaurants with real demand (regulars, lines, good reviews) whose menu isn’t selling what the kitchen does best.
Menu navigation
Do your categories guide guests by intent, or just list items?
Dish communication
Do descriptions say flavor, texture, intensity and what makes the dish yours?
Visual hierarchy
Does anything stand out, or does every dish compete equally?
Dietary & allergens
Can a vegetarian, or a guest with allergies, decide without asking?
Best sellers & picks
Are your house favorites and chef’s picks visible?
Pairing logic
Do you suggest drinks, sides and combos, or leave that money on the table?
Decision flow
How fast can a first-time guest choose? For trucks: speed at the window.
Mobile experience
Can your menu be read on a phone without pinch-zoom?
A report you can act on the same day.
- 01A score out of 10The average of the 8 dimensions, so you know where you stand.
- 028 concrete findingsEach marked Critical, Warning or Good, written as facts, not opinions.
- 035 priorities, in orderRanked by impact and marked “Do it yourself” or “We do it for you”.
- 04A PDF and a phone versionA 2-page report for your desk and a 5-slide version you can read between services.
The $38 signature dish looks like a $7 side.
The dish reviews rave about sits on page 2.
Real text menu that reads well on a phone.
Three steps. No cost. No logins.
Send “XRAY”
By Instagram DM or the form on our homepage. Just your restaurant’s name.
We read your menu
Online menu, ordering apps, photos and reviews: everything a new guest sees.
You get the report
Within 48 hours. Fix it yourself, or ask us to do it. Your call.
Before you ask
Is it really free?
Yes. The diagnostic costs nothing and comes with no obligation. If you want us to implement the fixes, we quote that separately.
Do you work with food trucks?
Yes. For trucks we focus on speed at the window, combos, and what can be read from the line.
Do you need access to my accounts?
No. We only read what any guest can see: your menu, website, Google profile, ordering apps, Instagram and reviews.
Will you publish my results?
Never without your permission. The examples we share publicly are fictional or anonymized.
Who does the analysis?
Daniel Loaiza: a chef trained in Gastón Acurio’s culinary world, a designer, and an expediter in a New York kitchen. He sees menus from both sides of the pass.
What is the difference with Local Demand X-Ray?
Restaurant X-Ray looks inside the menu: how guests decide once they are reading it. Local Demand X-Ray looks outside: whether guests find you, trust you and reach your menu at all.