Why Restaurants Are So Expensive Now, According to Chefs and Restaurant Owners | Eater

"Check averages are usually between $60 and $70 per person. Labor costs are about 38 percent and overall costs are described as within industry standards. Prices have risen substantially since 2020; pre-pandemic there was no food item on the menu that cost more than $20, and now '45 to maybe even 50 percent' of dishes are over $20. The restaurant reports protein prices have gone up exponentially and notes it is vegetable-focused. The restaurant recalls nitrile gloves went from costing $70 a case to over $400 a case in 2020. The menu includes a $25 roasted pork dish that is served as 4 ounces rather than a standard 12-ounce pork chop. Summer revenue, because of outdoor space, is around $270K to $300K per month and is much lower in winter. The restaurant estimates that about 10 percent of past guests might be alienated by price increases." - Jaya Saxena