Quality meat? Quality cooking? Staff and other overhead costs? Etc.
In: Economics
Higher quality beef has a massive markup compared to a $10 steak at the grocery store. It has to do with how the fat is distributed in the meat, how the cows are raised, and the age of the cows. All of those factors require more work and expenses to make a better quality product.
Then at the restaurant, the higher prices steaks will be dry aged for 30 to 60 days, which requires time and space. Even non-aged steaks will be seasoned and left to dry/come up to room temp before cooking. It’s more work than just marinating a cheap steak.
And finally, there is the increased overhead and staff cost that comes with a nicer restaurant. Better staff and decor come with a price tag.
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