Total words: 703 | 2-word phrases: 186 | 3-word phrases: 196 | 4-word phrases: 199
PAGE INFO
Title | Try to keep the title under 60 characters (0 characters) |
Description | Try to keep the meta description between 50 - 160 characters (0 characters) |
Keywords | Meta keywords are not recommended anymore (0 characters) |
H1 | No H1 tag on the page (0 characters) |
ONE WORD PHRASES 122 Words
# |
Keyword |
H1 |
Title |
Des |
Volume |
Position |
Suggest |
Frequency |
Density |
1 | us | | | | | | | 8 | 6.56% |
2 | and | | | | | | | 8 | 6.56% |
3 | to | | | | | | | 6 | 4.92% |
4 | in | | | | | | | 5 | 4.10% |
5 | we | | | | | | | 5 | 4.10% |
6 | pasta | | | | | | | 5 | 4.10% |
7 | menu | | | | | | 4 | 3.28% |
8 | our | | | | | | | 4 | 3.28% |
9 | touch | | | | | | | 4 | 3.28% |
10 | of | | | | | | | 4 | 3.28% |
TWO WORD PHRASES 186 Words
# |
Keyword |
H1 |
Title |
Des |
Volume |
Position |
Suggest |
Frequency |
Density |
1 | nadies touch | | | | | | | 3 | 1.61% |
2 | of pasta | | | | | | | 3 | 1.61% |
3 | north haledon | | | | | | | 2 | 1.08% |
4 | we do | | | | | | | 2 | 1.08% |
5 | the same | | | | | | | 2 | 1.08% |
6 | new jersey | | | | | | | 2 | 1.08% |
7 | at a | | | | | | | 2 | 1.08% |
8 | check us | | | | | | | 2 | 1.08% |
9 | us out | | | | | | | 2 | 1.08% |
10 | out on | | | | | | | 2 | 1.08% |
11 | call us | | | | | | | 2 | 1.08% |
12 | touch of | | | | | | | 2 | 1.08% |
13 | high mountain | | | | | | | 2 | 1.08% |
14 | 547 high | | | | | | | 2 | 1.08% |
15 | 400pm800pm thursday | | | | | | | 1 | 0.54% |
16 | with dedication | | | | | | | 1 | 0.54% |
17 | passion experience | | | | | | | 1 | 0.54% |
18 | experience and | | | | | | | 1 | 0.54% |
19 | and hard | | | | | | | 1 | 0.54% |
20 | hard work | | | | | | | 1 | 0.54% |
THREE WORD PHRASES 196 Words
# |
Keyword |
H1 |
Title |
Des |
Volume |
Position |
Suggest |
Frequency |
Density |
1 | nadies touch of | | | | | | | 2 | 1.02% |
2 | check us out | | | | | | | 2 | 1.02% |
3 | us out on | | | | | | | 2 | 1.02% |
4 | touch of pasta | | | | | | | 2 | 1.02% |
5 | 547 high mountain | | | | | | | 2 | 1.02% |
6 | and hard work | | | | | | | 1 | 0.51% |
7 | we do it | | | | | | | 1 | 0.51% |
8 | do it is | | | | | | | 1 | 0.51% |
9 | it is with | | | | | | | 1 | 0.51% |
10 | is with dedication | | | | | | | 1 | 0.51% |
11 | passion experience and | | | | | | | 1 | 0.51% |
12 | experience and hard | | | | | | | 1 | 0.51% |
13 | work to bring | | | | | | | 1 | 0.51% |
14 | hard work to | | | | | | | 1 | 0.51% |
15 | simple how we | | | | | | | 1 | 0.51% |
16 | to bring familiar | | | | | | | 1 | 0.51% |
17 | bring familiar flavors | | | | | | | 1 | 0.51% |
18 | familiar flavors with | | | | | | | 1 | 0.51% |
19 | flavors with our | | | | | | | 1 | 0.51% |
20 | touch into pasta | | | | | | | 1 | 0.51% |
21 | into pasta chicken | | | | | | | 1 | 0.51% |
22 | pasta chicken veal | | | | | | | 1 | 0.51% |
23 | chicken veal and | | | | | | | 1 | 0.51% |
24 | how we do | | | | | | | 1 | 0.51% |
25 | we do is | | | | | | | 1 | 0.51% |
26 | is simple how | | | | | | | 1 | 0.51% |
27 | us frequently and | | | | | | | 1 | 0.51% |
28 | fine food at | | | | | | | 1 | 0.51% |
29 | food at a | | | | | | | 1 | 0.51% |
30 | at a price | | | | | | | 1 | 0.51% |
FOUR WORD PHRASES 199 Words
# |
Keyword |
H1 |
Title |
Des |
Volume |
Position |
Suggest |
Frequency |
Density |
1 | nadies touch of pasta | | | | | | | 2 | 1.01% |
2 | check us out on | | | | | | | 2 | 1.01% |
3 | passion experience and hard | | | | | | | 1 | 0.50% |
4 | do is simple how | | | | | | | 1 | 0.50% |
5 | is simple how we | | | | | | | 1 | 0.50% |
6 | simple how we do | | | | | | | 1 | 0.50% |
7 | how we do it | | | | | | | 1 | 0.50% |
8 | we do it is | | | | | | | 1 | 0.50% |
9 | do it is with | | | | | | | 1 | 0.50% |
10 | it is with dedication | | | | | | | 1 | 0.50% |
11 | experience and hard work | | | | | | | 1 | 0.50% |
12 | what we do is | | | | | | | 1 | 0.50% |
13 | and hard work to | | | | | | | 1 | 0.50% |
14 | hard work to bring | | | | | | | 1 | 0.50% |
15 | work to bring familiar | | | | | | | 1 | 0.50% |
16 | to bring familiar flavors | | | | | | | 1 | 0.50% |
17 | bring familiar flavors with | | | | | | | 1 | 0.50% |
18 | familiar flavors with our | | | | | | | 1 | 0.50% |
19 | touch into pasta chicken | | | | | | | 1 | 0.50% |
20 | into pasta chicken veal | | | | | | | 1 | 0.50% |
21 | we do is simple | | | | | | | 1 | 0.50% |
22 | concept what we do | | | | | | | 1 | 0.50% |
23 | chicken veal and vegetarian | | | | | | | 1 | 0.50% |
24 | a price that enables | | | | | | | 1 | 0.50% |
25 | to offer great tasting | | | | | | | 1 | 0.50% |
26 | offer great tasting fine | | | | | | | 1 | 0.50% |
27 | great tasting fine food | | | | | | | 1 | 0.50% |
28 | tasting fine food at | | | | | | | 1 | 0.50% |
29 | fine food at a | | | | | | | 1 | 0.50% |
30 | food at a price | | | | | | | 1 | 0.50% |
31 | at a price that | | | | | | | 1 | 0.50% |
32 | touch of pasta home | | | | | | | 1 | 0.50% |
33 | byob concept what we | | | | | | | 1 | 0.50% |
34 | customers to visit us | | | | | | | 1 | 0.50% |
35 | to visit us frequently | | | | | | | 1 | 0.50% |
36 | visit us frequently and | | | | | | | 1 | 0.50% |
37 | us frequently and enjoy | | | | | | | 1 | 0.50% |
38 | frequently and enjoy our | | | | | | | 1 | 0.50% |
39 | and enjoy our foodfriendly | | | | | | | 1 | 0.50% |
40 | enjoy our foodfriendly service | | | | | | | 1 | 0.50% |
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