MenuCompass.AI

Know what every kitchen needs.

MenuCompass gives food suppliers a current, nationwide view of what restaurants and cafés are cooking, and turns it into the products each venue needs, the next thing worth developing, and the trends worth following.

See it on your catalogueNew Zealand first, Australia next.
Chefs working the pass in a restaurant kitchen under warm lights
GapHalloumiExample · Kōwhai Corner Café

One venue, as your rep sees it

Illustrative example · synthetic venue
The dining room of a light-filled café with timber tables
Kōwhai Corner CaféTauranga · All-day café
Opportunities at this venue7 lines · 6 categories
ProductCategorySignalWhy now
HalloumiDairy & cheeseGapIn use at this venue. Never ordered from you.
Chipotle in adoboSauces & condimentsGapIn regular use. Currently unranged.
SumacHerbs & spicesGapSmall line, easy add to the next order.
Miso pasteFerments & Asian pantryRisingSpreading across brunch and cabinet in this region.
Black garlicAlliums & aromaticsRisingMoving from fine dining into café mains.
FeijoaFruitSeasonalPeaks April to June. Expect frozen purée demand.
LabnehDairy & cheeseHoldingSteady across the region. Keep supplying.

Each line is matched against your own catalogue and this account's order history, so the gap is yours to close.

What it is for

  1. A chef's hands plating a dish at the pass

    Walk in with the line they are missing

    MenuCompass sets what each venue needs against your catalogue and its order history, and shows the gap: products a kitchen is plainly using but has never bought from you. Reps arrive with a specific product, not a general pitch.

    For sales and category teams

  2. Plated dishes on a timber bench with fresh chillies, herbs and cashews

    Develop what kitchens are already reaching for

    See which ingredients, formats and flavour pairings are actually in play across the country before you commit to a development brief. Evidence at national scale replaces a handful of chef conversations.

    For NPD and product teams

  3. A brunch table set with bowls, waffles and coffee

    Read the trend before it reaches your order book

    Track what is rising, holding and fading across restaurants and cafés, by region, cuisine and venue type, and act on it while it is still early.

    For marketing and insight teams

How it works

  1. Connect

    Your catalogue and order history come in. That is all we need from you.

  2. See

    Each venue you supply comes back with its gaps, its rising and seasonal lines, and the products it is plainly using but not buying from you.

  3. Act

    Reps, category and NPD work from the same view, by venue, region, cuisine and venue type.

The view is refreshed continually, so what you see this month is what kitchens need this month.

A plated fish dish with roast potatoes and greens on a dark table
A plate being set down in front of diners at a restaurant table

See it on your own catalogue.

Send us a note and we will walk you through a venue you supply today: what it needs, what it is not buying from you, and where to start.

Email hello@menucompass.ai