Quality meat? Quality cooking? Staff and other overhead costs? Etc.
In: Economics
All of that -?
I cook a lot of steak. Ribeye to be specific. I don’t even bother with strip or T-bone. I go straight for the gold. I am meticulous in how I season it, and I use a thermometer instead of guessing. 135°F all day long. Sometimes I’ll even make a garlic butter topper, or sautéed mushrooms to pile on top.
It’s good, but still not as good as a real steakhouse 🤷♀️
Now add the overhead. Cost of the building, raw goods, insurance, utilities, employee pay and any health benefits, and of course some profit.
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