Restaurants need to get better at explaining this stuff, but lots of operators feel like this is just shouting into the void. Those answers aren’t wrong, but it’s understandable that they can’t quite soothe the sting of food that truly seems overpriced. Yet, when faced with this question, owners and operators tend to cite vagaries like competition from corporate chains, rising commercial rents or unfavorable changes in wage laws. At most restaurants, menu pricing relies on a specific set of principles and industry standards that have nothing to do with the owners’ greed or disregard for his or her customers’ budgets.

It may seem like a rhetorical question, but it’s not. In response to a recent Boston Globe article, a theme emerges in the battle royale of the comments section: “ Why not serve good food and wine at a reasonable price?” Understandably, guests are increasingly frustrated. Bottles of wine that retail for $15 are going by the glass for that price or more. A high-end dinner for two can easily add up to over $100, even without second drinks or dessert. We’ve all noticed it: Restaurants are always getting more and more expensive. This is an entry in The ARTery's new food and culture column from Irene Li, chef and co-owner of Mei Mei in Boston, that explores food and the role it plays in our lives. (Jay Wennington/Unsplash) This article is more than 4 years old.

Organizational finances 101