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Data by ShiftTrained

The data behind restaurant menus.

Data by ShiftTrained is original restaurant menu data drawn from thousands of real menus: allergen labeling, menu prices, menu structure, and how well staff actually know the menu. ShiftTrained reads real menus and turns them into staff training, which gives us a rare, item-by-item view of what menus actually say. This is what we find, and it is free to cite.

Report No. 2 · 2026
56%of menu items list
no allergens

The Allergen Gap

Across nearly 15,000 real menu items, only 44% list any allergen, and U.S. menus label the least at 40%, behind Canada, the UAE and Singapore.

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Report No. 1 · 2026

The Price Blind Spot

Staff answer price questions wrong 37.9% of the time versus 19.4% for ingredients, and 49.4% of menu dishes carry at least one allergen.

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Live datasets & tools

Live dataset

Restaurant Menu Statistics

The anatomy of a real menu: items per menu, sections, description length, prices, allergen coverage. Refreshed daily from production.

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Live dataset

Restaurant Training Statistics

What staff actually score on their own menu: pass rates, retakes, time on task, and the questions teams get wrong most.

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Research

Menu-Knowledge Research

Before-and-after sales data pulled from POS across our customers, on what happens when staff actually know the menu.

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Calculator

Menu Training ROI Calculator

Size the upside of a menu-fluent floor, priced off real median menu prices from our corpus.

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Every figure is aggregate and reflects the ShiftTrained menu corpus, not a census of all restaurants. Reports are dated snapshots; the live datasets refresh from production. Licensed CC BY 4.0.

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The numbers behind the menu, before anyone else has them.

New reports on what restaurant menus actually say, from real menus as they land. Allergen coverage, menu prices, complexity, and what staff get wrong most.

Free to cite under CC BY 4.0. No spam, unsubscribe anytime.

“Since we started using ShiftTrained, wine sales for both bottle and by-the-glass are up 34%.  The staff is not scared to talk about the wine anymore.”

George G. · Black Barrel · Chicago

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