How much? The hidden costs of restaurant dishes
Chefs at a London restaurant explain the complex cost structures behind menu items, noting that vegetable-based dishes are often more labor-intensive than proteins. Rising costs for labor and ingredients, such as rapeseed oil, contribute to the high price of dining out.
Why it matters
It provides transparency into the hospitality industry's economics, challenging the assumption that vegetable dishes should be cheaper than meat.
Flourish Farm asparagus, smoked emulsion and watercress starter at Apricity. Photograph: Beca B Jones/The Guardian View image in fullscreen Flourish Farm asparagus, smoked emulsion and watercress starter at Apricity. Photograph: Beca B Jones/The Guardian Summer food 2026 Restaurants How much? The hidden costs of restaurant dishes Two chefs lift the lid on the expensive business of creating menus they love
The article is an informative piece on industry economics without political or social bias.
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