Quality meat? Quality cooking? Staff and other overhead costs? Etc.
In: Economics
The meat alone can easily be $30+ for a nice cut even in bulk. They have to pray the prep cooks who are cutting up all the sides and often cutting the meat, they have to pay the line cooks who actually cook it all, they have to pay the hostess. They also potentially have to pay the server and bartender. Management also needs to get paid
Then there’s rent, the decor, utilities, maintenance on the kitchen equipment, and tons of other stuff like most places have a cleaning crew every now and then for certain parts of the kitchen or paying to dispose of fry oil and stuff like that.
Basically your steak pays a little bit for all of those things. The nicer the place the more expensive those things often are. Then end of the day they also need to make money off of it. A nice steak place you’re often going to sit down for atleast an hour maybe 2-3 so that’s a lot less guests they can serve so they need a bigger profit margin
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