Pizza is a gold mine for restaurants: cheap ingredients and big mark-ups. So buying pizza from a restaurant that isn’t dedicated to doing it right is a waste of money and tomatoes, according to Ladisky. “I can’t recommend throwing money away on a slightly upgraded freezer-section pizza baked in a toaster oven,” he says. One New York City pizzeria spends $3.64 on ingredients for a Margherita pizza and sells it for $10—that’s a 300 percent markup. Check out these 24 things restaurant owners wish they could tell you.
Though it might be the cheapest appetizer on the menu, it’s never worth as much as it costs. A giant 12-oz. steamable bag of edamame at the grocery store will run you the same price on average, if not cheaper. And all that goes into preparing edamame is a little heating up.
A basket of bread is a restaurant standby—and more importantly, a complimentary restaurant standby. Don’t be duped into doling out a few bucks, even if it’s artisan-quality. Make sure you know the foods chefs never order at restaurants.