The price of a dish reflects far more than what's on the plate.
Food cost
Many restaurants aim for ingredients to make up roughly a third of a dish's price, though it varies widely.
Everything else
Rent, wages, electricity, gas and wastage all have to be covered by what customers pay.
Menu design
Placing a high-priced dish near the top can make the others look like better value.
Popular dishes subsidise others
High-margin items, such as drinks, often help balance dishes that earn less.
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