Read your menu
like a new customer.

1. Confirm your opening hours. Match listing availability to when the kitchen can actually fulfill orders.
2. Check the first screen. Make categories clear and give suitable, reliable items prominent placement.
3. Name items plainly. Keep signature names, but explain what the customer receives.
4. Use current prices. Compare against the owner-approved menu, not an old screenshot.
5. Describe portions accurately. State what is included without inventing serving sizes or ingredients.
6. Test required modifiers. A customer should understand every choice needed to complete the order.
7. Separate optional extras. Make additional charges visible.
8. Use authentic photos. Check that the image matches the current product and portion.
9. Remove unavailable items. Confirm who updates availability during service.
10. Test the order path. Review choices, fees, and fulfillment information. Place a test order only when the owner authorizes its cost.

Want a second pair of eyes?

The $149 listing diagnostic covers one channel and up to 25 items, with five priority fixes and a 30-minute review.