We often presume to understand restaurant economics because we know what a chicken breast costs at the supermarket. “I could make this dish at home for $5,” goes the refrain. Could we? Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.
Like many restaurants, New York’s Dirt Candy was a different business before the pandemic. With a staff of 35, it served only a tasting menu (plus a half-dozen a la carte items available at the bar), guests leisurely eating courses of fennel tagine, seaweed