Sample audit report
Maison Dubois
Modern French Brasserie, London
Mid-to-high price point · 70 covers · Dinner-focused with weekend lunch · Mains £22–£38
Overall Score
Audit conducted by AI Menu Audit Studio
Executive Summary
- Strong concept clarity undermined by inconsistent language across sections
- Pricing structure shows strong anchoring in mains but missed opportunity in starters and desserts
- Several high-value items buried without descriptive support
- Editorial errors present across 3 sections — damages premium credibility
Key Takeaway
The menu successfully establishes a premium French brasserie identity but is undermined by inconsistency — the language quality drops significantly in starters and desserts compared to mains, sending mixed signals about the kitchen's capability and the operation's standards. The highest-margin items (côte de boeuf, seafood plateau) receive the least descriptive investment. Fixing the editorial errors and elevating the language on 6 key items would meaningfully improve guest confidence and ordering behaviour.
Score Breakdown
9 Categories Assessed
Concept Clarity
8/10Clear French brasserie identity, well-maintained throughout
Structure & Flow
7/10Logical section order, but Specials placement disrupts decision flow
Pricing Logic
6/10Good main course anchoring; starter and dessert pricing lacks strategy
Commercial Effectiveness
6/10Several high-margin items lack descriptive support
Language & Naming
5/10Uneven quality; some items described richly, others listed bare
Technical & Editorial Precision
6/108 spelling/formatting errors found across the menu
Decision Architecture
7/10Clear visual hierarchy; specials section over-listed at 11 items
Premium Perception
7/10Strong in mains and wine list; starter and dessert sections weaker
Operational Practicality
8/10Compact, focused menu — no over-stretch
Top Issues
5 Problems Identified
Editorial errors
"Crème Brulée" (should be Brûlée), "Duck Confite" (should be Confit), inconsistent use of capitalisation throughout desserts section — signals lack of attention to detail at a price point where it matters
Weak starter descriptions
"Chicken Liver Parfait — with toast" vs. mains that read "28-day dry-aged beef with shallot jus and pommes dauphinoise" — the gap undermines the starter section commercially
Specials overload
11 items listed under Specials with no highlighting or guidance — defeats the purpose of a specials section
Missing price anchors
No high-price item visible at the top of starters to anchor perception — the section reads cheap
Language inconsistency
3 items across the menu use French names with no translation or context — appropriate for some items, but inconsistently applied
Priority Actions
Fix These First
Fix all 8 editorial errors immediately — particularly "Brûlée" and "Confit"
Rewrite the 4 weakest starter descriptions with sensory, specific language — match the standard of your mains
Reduce the Specials section to maximum 5 items — curate, don't list
Add a premium anchor item to the top of the starters section (foie gras, plateau option, or seasonal centrepiece)
Standardise the use of French item names — either translate consistently or leave untranslated consistently
Section Review
Menu Section by Section
Starters
Language drops below the standard set by the mains section. "Soup du Jour" without description or price note is a missed opportunity at dinner service.
Mains
The strongest section. Good descriptive depth on key items. Côte de boeuf well-positioned but needs a minimum notice or serving note.
Desserts
Two spelling errors in this section alone. "Tarte Tatin — apple" is underdescribed for a £9 dessert. Classic execution but language feels dated.
Specials
11 items with bare descriptions. Reduce to 5 and write each properly — a specials section should create urgency, not confusion.
Wine List
Compact and appropriate. Champagne anchor is well-placed. House wine section lacks origin detail.
Editorial Issues
8 Errors Found
At this price point, editorial precision is non-negotiable. Each error listed below chips away at the premium credibility the menu is otherwise working to establish.
- "Crème Brulée" → should be "Crème Brûlée"
- "Duck Confite" → should be "Duck Confit"
- Inconsistent capitalisation in desserts (some items Title Case, some lowercase)
- "Soup du Jour" — no price, no description note for PM service
- Inconsistent use of "£" symbol (missing on 2 wine list items)
- "Steak Frites — served with frites" — tautological description
- Section header "MAINS" vs "Desserts" vs "starters" — inconsistent capitalisation hierarchy
- Missing separator between prix fixe and à la carte sections
Suggested Upgrades
Before & After
Exact rewrites your team can apply immediately.
Before
“Chicken Liver Parfait — with toast”
After
“Chicken Liver Parfait — silky, well-seasoned, served with toasted brioche and cornichons”
Why: The original gives no sensory or experiential signal. Guests ordering at this price point need confidence in what they're choosing. Adding texture, accompaniment detail, and implied craftsmanship raises perceived value.
Before
“Soup du Jour”
After
“Soup of the Day — ask your server for today's selection”
Why: Eliminates the jarring French/English inconsistency in this section, and the service note adds warmth without losing brevity.
Before
“Tarte Tatin — apple”
After
“Tarte Tatin — caramelised apple, served warm with crème fraîche”
Why: "Apple" is redundant (it's a tarte tatin). "Served warm with crème fraîche" signals care and adds appetite appeal for a £9 dessert.
Final Verdict
Maison Dubois has a clear identity and a capable kitchen — the menu broadly reflects this. But at this price point, inconsistency is costly: a guest who reads three polished mains descriptions and then encounters “Duck Confite — with veg” is being sent the wrong signal.
The fixes required are not structural — they are editorial and language-led. Twenty minutes of focused revision to starters and desserts, combined with correcting the eight errors identified, would meaningfully lift the credibility of the menu and the confidence guests bring to the table.
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