FixMenu analyzes your menu, costs, and online orders — then tells you exactly where you're losing money and how to fix it. Built for Indian restaurants, cloud kitchens, and takeaway brands.
Other tools give you numbers. FixMenu gives you decisions.
Get specific, dish-level recommendations on what to reprice, what to promote, and what to drop — generated from your actual menu data. Each consultation includes a diagnosis, root cause, action plan, and exact pricing math.
Most restaurant owners run on instinct and incomplete data. FixMenu replaces guesswork with clear, AI-backed numbers.
Pinpoints exactly which dishes and ingredients are driving your food cost up — to the rupee.
Shows your true take-home after platform fee, packaging, GST, and ad spend — per dish, per order.
Recommends prices backed by your real cost data and target margin — not "what the next guy charges."
Stress-tests every combo and discount against your costs before they go live on the menu.
One dashboard replaces 8 messy Excel sheets. Add your menu once. See profit forever.
Calculates true margin per plate, then classifies every dish as Star, Plowhorse, Puzzle, or Dog.
Every screen in FixMenu answers one question: is this dish making you money — and if not, what should you do about it?
One screen surfaces your total revenue, profit, gross margin, and which dishes need fixing. Click into any dish to see exactly how much more profit it could deliver — and the action that gets you there.
Every dish on your menu, colour-coded by margin band. Green dishes are pulling their weight. Amber dishes need attention. Red dishes are leaking profit. No spreadsheets. No formulas.
FixMenu doesn't just show you data — it tells you what to do next. Each recommendation comes with the estimated monthly profit uplift, difficulty, and a plain-English explanation of why it works.
For every recommendation, FixMenu walks you through the diagnosis, root cause, action plan, and exact pricing math. You see the current margin, the proposed margin, and the gap closed — before you change a single price.
From spreadsheet chaos to clear, profit-focused decisions — in a single dashboard.
14 powerful tools — all free to try. Built around the real numbers that decide whether your restaurant makes money.
Classify dishes as Stars, Plowhorses, Puzzles, or Dogs based on profit and popularity.
See if your food cost percentage is in the safe, warning, or danger zone — with a clear action plan.
Calculate the exact cost per plate and find the right selling price with margin targets.
See how much money you lose to food waste every day and what it costs you monthly.
Calculate the usable quantity of ingredients after trimming, peeling, and cooking loss.
Standardize serving sizes across your kitchen to keep food cost consistent.
Analyze the profit contribution of every item on your menu with AI-powered insights.
See your real net earnings from Swiggy & Zomato after platform fees, packaging, and GST.
Calculate exactly how many plates you need to sell each day to cover all fixed costs.
Check whether a dining deal or discount offer is actually profitable after all deductions.
Analyze whether your combo meals are making money or silently eating into your margins.
Compare ingredient prices across suppliers and always buy at the most profitable rate.
No long onboarding. No data migrations. Just add your dishes and start seeing the numbers that matter.
Enter dishes with their ingredients and selling prices. Bulk import or add one-by-one — both take minutes.
Our AI engine calculates true food cost, profit per dish, and classifies your menu by performance — automatically.
Reprice, redesign, or remove dishes with confidence. Track impact week over week from your dashboard.
Whether you're a single outlet or scaling a brand, FixMenu adapts to your model.
Independent dine-in restaurants looking to fix margins and price smarter.
Delivery-first brands tracking real payout and profit across aggregators.
QSR and takeaway operators optimizing menu performance at scale.
Add your menu. Let FixMenu's AI do the math. Get clear answers on pricing, margins, and waste — and start running a more profitable restaurant this week.