So a friend and I were trying to figure out in lay terms how much restaurants make on dishes. Obviously there are kinds of variables, but are there general formulas?
Taking fast-food joints/chains off the table, let's posit an indie establishment with about 168 seats and a full bar, with prices at what I'd consider the mid-range—entrees in the mid-$20s.
Let's say one of those entrees is (I'm quoting from an actual menu here, but I could quote anything that fits the parameters) "crispy pressed duck wrapped with grilled prosciutto and stuffed with dried apricots, with port sauce and watercress salad" for $27.
Is there any ballpark way of estimating how much they'd make off that dish?