A wine list is a priced document that most market research never opens. Delivery platforms do not carry alcohol at all, so any dataset built from them has a hole exactly where the margin is. MenuIndex reads the drinks list where the restaurant publishes it, on its own website, at the price a guest pays in the room.
The same method covers the whole drinks side of the menu, because a bar list is priced as one document: the position of a signature cocktail is set partly by what the classics beside it cost, and the position of a wine by the glass is set partly by the bottle above it.
The questions this answers
- How deep is the market's whisky shelf, and where does our own listing sit inside it?
- Where does a signature cocktail sit against the classics on the same kind of list?
- What does the market charge for a glass against a bottle of the same style?
- How is the zero-proof list priced, and is it priced as a discount or as a product?
What is inside the report
Described as structure. The values themselves are what you are buying.
The data behind it
The drinks side is the largest part of the dataset after food. It is built the same way as the rest: read from the menu the restaurant publishes itself, recorded at the price printed, with any listing that carries no price excluded from every calculation.
Titles in this category
Who buys this
- Bar and beverage teams building a list. Where a price point already has room on the city's lists, and where the shelf is already crowded.
- Groups opening a second bar. A read of where the market already places a category, before the first order is written.
- Bar and beverage directors. A position for a list that has to be signed off, sourced from published prices rather than from memory.
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.
Prices are per report. A report with breakdowns covers the same subject broken down by cuisine, price level or licence. The scope of a strategic study is agreed before work starts. Full rules in the methodology.