Two menus can share a median and be completely different documents. One runs from 60 to 140 dirhams, the other from 35 to 400. The guest reads the shape, not the midpoint, and the shape is what this report measures.
It is also the report that answers the anchoring question honestly: where the market places the line that makes everything under it look reasonable.
The questions this answers
- How far does the market stretch inside a single section, from entry to ceiling?
- Where does the city put its entry price, and where its anchor?
- Is our range too narrow to give the guest a choice, or too wide to read?
- Which section of our menu has the least room left in it?
What is inside
Why this one
The most structural report in the catalogue, and the one that ages slowest: shape moves more slowly than price level.
What MenuIndex does not do
- No aggregators. Delivery platforms, reservation sites, review portals and listing directories are excluded as sources. A menu published through those channels is edited for the channel and priced for a different margin, so it is not comparable with a dine-in menu.
- No restaurant is identified. Reports describe the market. No individual business is named, quoted or ranked, in the text, in a table or in an example.
- Nothing is estimated. A price is never inferred, modelled or filled in from a similar dish, and any breakdown drawn narrowly enough to point at one business is withheld rather than published.
- No advice. A report is market intelligence, not consultancy. It states what the market prints and leaves the decision where it belongs.
This title sits in Menu Engineering & Pricing. Full rules in the methodology.