48 long-form guides across 6 topics, written from the same database that powers the menu pages. No round-ups of things we did not check, no invented promotions - Where a figure is an estimate, we say so in the line.
How chain menus are built, read and ordered from - Market by market.
8 guides
What food actually costs, where it costs least, and why the gap is so wide.
8 guides
Calories, allergens, halal and vegan status, and ordering around a restriction.
8 guides
Apps, kiosks, drive-thrus, delivery mark-ups and loyalty schemes.
8 guides
Franchise economics, market entry and the companies behind the boards.
8 guides
Localisation, regional exclusives and how a global brand learns a country.
8 guides
Almost every restaurant you think of as a chain is owned by someone else entirely. What the franchisee actually buys, and why it explains the price on the board.
Localisation is not adding a novelty item. It is a staged process with a predictable sequence, and the menu data shows exactly how far each market has travelled.
Menu boards are designed documents, not lists. Where the money items sit, what the ordering of panels is doing, and how to find the price you actually want.
Menu calorie labelling is mandatory in some markets, voluntary in others and absent in most. What our data shows about how little of it reaches a published menu.
How chain menus are built, read and ordered from - Market by market.
| How to Read a Fast-Food Menu Board
Menu boards are designed documents, not lists. Where the money items sit, what the ordering of panels is doing, and how to find the price you... |
4 min |
| Combo Meal vs À La Carte: Which Is Actually Cheaper?
The answer depends on one question - Did you want the drink? Everything else in combo pricing follows from that. |
3 min |
| Secret Menus: What Is Real and What Is Folklore
Some off-menu items are genuine operational facts. Most are internet fiction that staff have never heard of. How to tell the difference before you... |
3 min |
| Breakfast Menus and Why They Stop Serving
Breakfast cut-offs are an equipment problem, not a policy one. Why the grill decides your lunch, and how the rules differ across markets. |
3 min |
| Small, Medium, Large: What Menu Sizes Actually Mean
Size names are relative to each other and to nothing else. A large in one market is a medium in another, and the price ladder is where the margin lives. |
3 min |
| Limited-Time Offers: The Engine Room of a Chain Menu
LTOs exist to create urgency, test products and give advertising something to say. Why they are always leaving, and why some never quite go. |
3 min |
| Kids' Menus: A Pricing Strategy in Miniature
A children's menu is a fixed price, a small portion and a reason to choose one restaurant over another. What is actually on them, and what has changed. |
3 min |
| Plant-Based Options: Where They Stuck and Where They Vanished
Meat-free items arrived on chain menus everywhere and survived in very few places. What the menu data shows about where they took hold. |
3 min |
What food actually costs, where it costs least, and why the gap is so wide.
| The FoodMenu Price Index, Explained
How we compare the same restaurant product across eleven countries, what the numbers mean, and the four things a dollar price can never tell you. |
5 min |
| The Cheapest Countries for Fast Food
Where the same branded burger, coffee and pizza cost least across the fourteen markets we track - And why the ranking is not the one most people expect. |
3 min |
| The Most Expensive Countries for Fast Food
Britain tops our price table for identical branded products, ahead of Singapore and Ireland. Here is what is actually driving the gap, and how... |
3 min |
| Why the Same Burger Costs Five Times More in Another Country
Rent, wages, tax, tariffs, brand positioning and franchise structure all land on the menu board as one number. Here is how to read which is which. |
4 min |
| How to Spot a Bad Meal Deal
Combos are the most profitable thing on a menu board and the arithmetic is deliberately hard to do standing up. Four checks that take ten seconds each. |
4 min |
| Why Fast Food Has Outrun Inflation
Menu prices have risen faster than general inflation across most developed markets. The reasons are structural, and they show up clearly in what... |
3 min |
| The Cheapest Hot Meal in Every Country We Track
The lowest published prices across all 255 menus in our database, market by market - And why the answer is almost never a burger. |
3 min |
| Value Menus: How the Cheap End of the Board Is Engineered
Every chain runs a value range and none of them make much money on it. What it is for, why it keeps shrinking, and how to tell a real one from a decoy. |
4 min |
Calories, allergens, halal and vegan status, and ordering around a restriction.
| Calorie Labelling: Which Countries Make Chains Publish It
Menu calorie labelling is mandatory in some markets, voluntary in others and absent in most. What our data shows about how little of it reaches a... |
3 min |
| Allergen Information on Chain Menus: How to Actually Get It
Allergen data is the best-documented nutrition information in fast food and still not straightforward. What is legally required, what is... |
3 min |
| Halal Fast Food: How Certification Works Market by Market
In some markets every outlet of a global chain is certified halal. In others none are, and the same brand name means something completely different. |
3 min |
| Eating Vegetarian and Vegan at Chain Restaurants
The reliable meat-free options are rarely the ones with the plant-based branding. Where to look on a board, and the two questions that decide everything. |
3 min |
| Ordering Better at a Chain Restaurant
Not a list of virtuous salads. The four structural changes that make the biggest difference to any order, at any chain, in any market. |
3 min |
| Salt Is the Quiet Problem in Chain Food
Sodium gets less attention than calories, is harder to see, and is arguably the more consequential number. Why chain food is salty by design. |
3 min |
| Feeding Children at Chain Restaurants
Changing the default side and drink did more for children's meals than any campaign. What is available now, and what to ask for that is not advertised. |
3 min |
| How to Read Restaurant Nutrition Information Without Being Misled
Per-serving versus per-100g, the missing sauce, the market-specific recipe, and the difference between a published figure and a measured one. |
3 min |
Apps, kiosks, drive-thrus, delivery mark-ups and loyalty schemes.
| The Delivery App Mark-Up Nobody Advertises
The menu on a delivery app is often not the menu in the restaurant. Where the extra money goes, why restaurants agree to it, and how to check. |
3 min |
| Why Every Chain Wants You on Its App
Loyalty programmes are a data trade dressed as a discount. What the chain gets, what you get, and how to work out whether it is worth it. |
3 min |
| The Drive-Thru Is a Geography Problem
Where drive-thrus dominate, where they barely exist, and why the answer is about land and cities rather than about food. |
3 min |
| Self-Service Kiosks Sell More Than Cashiers Do
Screens upsell better than people, and everyone in the industry knows it. Why that happens, and what it means for what you end up ordering. |
3 min |
| Ordering at a Chain in a Country You Do Not Know
The familiar logo is doing less work than you think. Six things that change at a border, and how to handle each of them. |
3 min |
| Delivery or Collection: The Arithmetic
Delivery costs more than most people estimate, because the largest component is hidden inside the food price. Here is how to run the numbers properly. |
3 min |
| Table Service at a Fast-Food Counter
Bringing food to a table costs money and slows the queue. Chains do it anyway, and the reasons are more interesting than they look. |
3 min |
| Tipping at Fast Food: What the Norms Actually Are
Tipping norms differ sharply between the markets we cover, and payment screens have muddied them further. A country-by-country guide. |
3 min |
Franchise economics, market entry and the companies behind the boards.
| How Fast-Food Franchising Actually Works
Almost every restaurant you think of as a chain is owned by someone else entirely. What the franchisee actually buys, and why it explains the... |
3 min |
| What It Costs to Open a Chain Restaurant
The headline franchise fee is the smallest number in the deal. Where the real capital goes, and what determines whether a site works. |
3 min |
| Master Franchises: Why a Brand Behaves Differently in Each Country
When a chain enters a country it usually hands the whole market to a local partner. That decision shapes the menu, the prices and the expansion... |
3 min |
| Why Chains Enter Some Markets and Abandon Others
Market entry is a supply-chain problem before it is a marketing one. Why some brands are everywhere in our data and others in one country only. |
3 min |
| Who Actually Owns the Chains on Your High Street
A handful of parent companies sit behind a great many familiar logos, and the ownership rarely appears anywhere a customer would see it. |
3 min |
| How a Chain Decides What to Charge
Menu pricing is a discipline with its own vocabulary - Price architecture, anchoring, elasticity, mix management. What is actually happening... |
3 min |
| Fast Casual, Fast Food and Casual Dining: The Real Differences
The categories are not about food quality. They are about throughput, labour and how long you sit down - And our menu data shows exactly where the... |
3 min |
| The Local Chains That Beat the Global Ones
In several markets a home-grown chain outsells every international brand. What they get right that a global system structurally cannot. |
3 min |
Localisation, regional exclusives and how a global brand learns a country.
| How a Global Chain Learns a Country
Localisation is not adding a novelty item. It is a staged process with a predictable sequence, and the menu data shows exactly how far each market... |
3 min |
| Menu Items You Can Only Get in One Country
The most interesting food at any global chain is the food it sells nowhere else. Where to find it, and why it never travels. |
3 min |
| Breakfast Is Where Chains Give Up and Go Local
People will experiment with lunch. Almost nobody experiments with breakfast, and the menu data shows chains conceding that argument in every market. |
3 min |
| Rice on a Fast-Food Menu Is a Serious Commitment
Adding rice is not a menu tweak. It is equipment, holding time, packaging and portion logic - Which is why it only happens where it really matters. |
3 min |
| Spice, Sweetness and the Limits of a Global Recipe
Taste preferences are genuinely different between markets, and they are the first thing a chain adjusts. What changes, and how much. |
3 min |
| Dessert Is the Most Local Thing on a Global Menu
Sweet preferences vary more than savoury ones and desserts are cheap to localise. The result is the most regionally distinctive section of any board. |
3 min |
| Coffee Is the Most Competitive Category in Chain Food
Everyone sells it, which is why the entry price is compressed almost everywhere - And why the money is in what happens after the espresso. |
3 min |
| Why Pizza Toppings Are an Argument About Nationality
Pizza localises more visibly than any other dish because the base is neutral and the toppings are not. What each market actually puts on it. |
3 min |
Price reports are signed, reviewed by a person, and earn points when accepted - So they need an account. Signing in takes one tap and brings you straight back to the report.
Continue with GoogleYour email is never published. How reports work.