Quality meat? Quality cooking? Staff and other overhead costs? Etc.
In: Economics
It will be a nicely marbled cut of beef so that already is going to be more expensive than most grocery store cuts, then you have to pay a chef that has enough experience to cook that exactly to your order, over and over again, then you have to pay for the host’s wage that greeted and seated you, and the server that took your order and brought your food, and the busser that cleaned your table when you left, and the dishwasher that cleaned your dishes, and the utility and rent bills, and the restaurant owners probably want a little bit of money too…
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