Which dishes on your menu really make you money?
Guests rate every dish, and can score it on 8 taste dimensions. You see what each dish earns and how many loved it, on one screen like this.
Guests rate every dish, and can score it on 8 taste dimensions; you see what each dish earns next to how many loved it.
- Free to start
- We set it up with you
- Works alongside your till
Experience brings guests in. Loved dishes leave profit.
A 5% price rise on 4 loved but underpriced dishes, if unit sales hold.
Example calculation · demo menuShare of UK consumers who say they would visit a venue offering an experience beyond the ordinary (5,000 people).
Zonal & CGA by NIQ, August 2025Share of US diners who say they will spend more on restaurants in 2026. 61% see dining out as a special occasion.
OpenTable Dining Trends, November 2025Share of uneaten restaurant food left on guests' plates. Palato shows which dishes guests don't love.
ReFED, April 2026The first figure is an example calculation on the demo menu. The others are 2025–2026 industry research, not results from Palato customers. Your result depends on your menu.
Every system counts sales. Palato shows why guests love a dish, and what that earns you.
Your till knows what you sold, your QR menu knows your prices, your costing sheet knows what a plate costs. None of them knows what your guests thought of it.
Others record the sale. Palato records what the guest tasted, and you set price, recipe and menu around it.
A category comparison; individual products differ. Based on the products' own marketing pages, October 2026. Palato works alongside your till; no need to change it.
Guests read your menu their way. You see which dishes they love.
The menu opens by mood and allergens. Guests sign in, rate a dish in one tap, and can score it on 8 taste dimensions. The score appears in your panel within seconds.
Not stars. A taste profile.
A review tells you it was “a bit salty”. Palato tells you which dish, how many guests, and how salty against the chef's target. Guests give their verdict, and can mark the dish on 8 taste dimensions: none, light, medium, pronounced or dominant.
“Nice, but a bit salty I think.”
- About the whole visit; which dish is unclear
- Free text; can't be measured or compared
- Public; often days later
- Per dish, the same question for everyone
- 8 taste dimensions plus serving temperature
- Only for you, in the moment
The 8-dimension scoring is optional for guests. A dish's taste profile shows after 5 tastings. Sample data.
Try the real panel.
palato.ai/kokpit/tastings?tab=map
Three steps to a clear decision for every dish.
A photo, PDF or link is enough. We set up the recipes with ingredients, allergens and calories.
They sign in from the QR menu and rate in one tap. Some add taste detail and the serving temperature.
Keep it, review the price, fix the recipe or rethink it.
Frequently asked questions
Palato is a guest-scoring and menu-analysis platform for restaurants and cafés. Guests score each dish from the QR menu or at a tasting, and Palato puts every score next to the recipe’s cost and margin, so you see which dishes are loved, which ones pay, and what to keep, fix or reprice. It also runs QR menus with ingredients, allergens and calories, and works alongside your current till.
A QR menu with ingredients, allergens and calories, guest scores, and each dish’s result. Stock, sales analytics, multi-site and menu-development tastings are paid; get in touch for pricing.
No. Palato works alongside your current till.
Guests sign in from the QR menu and rate the dish they ate in one tap. They can also score it on 8 taste dimensions.
You have 10 to 15 of your guests taste new dishes or the season menu. Guests sign in and score each dish, and every dish gets a result. We set the tasting up with you.
Yes. Build combinations of dishes and drinks and feature them on the menu by mood.
One tasting can be chance; many tastings show a pattern. Palato shows a dish’s taste profile only after 5 tastings. It makes no clinical claims about anyone’s sense of taste.