The Problem with Cost-Plus Pricing

For much of the industry, restaurant pricing has followed a familiar, comfortable logic. A dish costs a certain amount to produce, so you apply a standard markup—two, maybe three times the base cost—and land on a price. It’s simple, defensible, and easy to apply across a menu. This model, known as cost-plus pricing, is still […]

What Is Menu Engineering—and Why It’s No Longer Enough

In most restaurants, the menu isn’t just a list of offerings—it’s a map of decisions. Decisions about pricing, placement, inventory, and what kind of guest experience the business wants to create. And for the last few decades, one framework has guided many of those decisions: menu engineering. The model itself is straightforward. First introduced in […]

The Strategic Power Behind High-Performing Menus

Why a great menu doesn’t just show your food—it drives your business. In hospitality, it’s easy to overlook the menu. After all, it’s just a list. You print it, tape it to a clipboard, and maybe redesign it every few months when the brand gets an update or costs go up. Seasonality might kick in. […]

CASUAL

Experience Sells. But the Menu Closes. In casual dining, guests want value, variety, and a reason to come back. MOM360° turns your menu into the strategic layer beneath it all—guiding decisions, encouraging upsells, and making it easier for teams to execute without slowing things down. We bring clarity to the chaos—refining pricing, simplifying layout, and […]