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Visual representation of m/p on a menu
Menu Terminology
Updated August 14, 2025
M/p on a menu
m/p on a menu lets you pick between medium or large portions for your meal. It gives you flexibility to choose the size that fits your appetite or budget.
Category
Menu Terminology
Use Case
Indicates a dish that can be ordered as either medium or large portion on a menu.
Key Features
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Quiet operation in urban settings
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Remote monitoring and control
In Simple Terms
What it is
"M/P" on a menu stands for "market price." It means the cost of that dish changes depending on factors like availability, season, or demand. Think of it like buying fresh strawberries—they’re cheaper in summer when they’re plentiful but more expensive in winter when they’re harder to find.
Why people use it
Restaurants use "m/p" for dishes where prices can’t stay fixed. This helps them:
Avoid losing money if ingredients suddenly cost more.
Offer fresh, high-quality items even when supplies are limited.
Be transparent with customers about fluctuating costs.
For you, it means getting the freshest or rarest options, even if the price isn’t set in stone.
Basic examples
Imagine you’re at a seafood restaurant:
Lobster might be "m/p" because its price changes daily based on how many were caught.
A special truffle pasta could be "m/p" because truffles are seasonal and scarce.
Or at a farmer’s market-style café:
A "catch of the day" fish could be "m/p" since it depends on what’s available that morning.
It’s like a flexible price tag—fair for the restaurant and a chance for you to try something unique.
"M/P" on a menu stands for "market price." It means the cost of that dish changes depending on factors like availability, season, or demand. Think of it like buying fresh strawberries—they’re cheaper in summer when they’re plentiful but more expensive in winter when they’re harder to find.
Why people use it
Restaurants use "m/p" for dishes where prices can’t stay fixed. This helps them:
For you, it means getting the freshest or rarest options, even if the price isn’t set in stone.
Basic examples
Imagine you’re at a seafood restaurant:
Or at a farmer’s market-style café:
It’s like a flexible price tag—fair for the restaurant and a chance for you to try something unique.
Technical Details
What it is
The term "m/p" on a menu stands for "market price" or "menu price," indicating that the cost of the dish fluctuates based on factors like ingredient availability, seasonality, or market conditions. It is commonly used for high-value or perishable items, such as seafood, premium meats, or specialty produce. This pricing approach falls under the category of dynamic or variable pricing in the restaurant industry.
How it works
The mechanism behind "m/p" relies on real-time or periodic adjustments to reflect current market rates. Restaurants typically source ingredients from suppliers whose prices vary due to demand, season, or scarcity. The staff updates the menu price manually or through a point-of-sale (POS) system to align with these changes.
Technology such as inventory management software or integrated POS systems may automate price updates by syncing with supplier data. In simpler setups, chefs or managers manually adjust prices based on daily or weekly supplier quotes.