Overpriced Sparkling Water That Costs More Than Wine
Have you ever watched your dinner bill skyrocket because of that innocent bottle of sparkling water? Reddit users mention 300% markups on bottles of sparkling water, which can bring the price to around $7 in some cases, whereas the same bottles would typically cost a few dollars at a supermarket. The simple math here is staggering – you’re paying restaurant prices for what amounts to carbonated tap water in a fancy bottle.
Even at bars, club soda or sparkling water from the soda gun often incurs a fee of a few dollars despite the fact that the fizzy beverage costs the restaurant very little to serve. Instead of falling into this expensive trap, ask your server for regular tap water with a lemon wedge. Tap water, on the other hand, actually costs a restaurant money when you factor in the glassware and labor to serve, refill, and wash the dishes — not to mention the cost of the water bill. If you’re looking to lower your bill when eating out, opt for this typically free alternative to bottled water.
Breakfast Egg Dishes With Shocking Markups
Eggs cost an average of $3.60 per dozen, putting them at $0.30 each, but you can expect them to cost far more in restaurants. Restaurants capitalize on trendy brunch-goers, who don’t have the energy to cook or clean on a Sunday morning. The markup on egg dishes is absolutely mind-boggling when you do the actual calculations.
Take San Francisco’s Crepevine. They’re charging $17 for a basic omelet with potatoes and toast — ingredients that probably cost them less than $4. Breakfast is a great opportunity for restaurants to make money; fan-favorite breakfast ingredients cost an average of 25-30% of the menu price, compared to 30-35% for dinner items. Consider ordering dinner items during brunch instead, or look for heartier breakfast options that include premium proteins like smoked salmon or quality bacon that justify the price difference.
Pasta Dishes That Cost Pennies To Make
Pasta represents one of the most profitable items on any restaurant menu, and the numbers tell the whole story. As of April 2025, the average cost of a pound of dried spaghetti is only $1.36 according to the U.S. Bureau of Labor and Statistics. When you account for the fact that a pound of pasta is multiple servings, it quickly becomes clear that the cost of ingredients to make restaurant pasta dishes is relatively low compared to what they charge customers.
Though pasta dishes typically require additional ingredients like oil, cheese, spices, and any other mix-ins like vegetables or meats that add to the restaurant’s costs, these popular menu items still offer dining spots a way to make up other costs (especially when you consider the fact that pasta dishes are ideal for using up vegetables that may be near the end of their shelf life). Though some pasta dishes are time-intensive and require a lot of chopping or constant attention like risotto, the overall cost of ingredients is often very low compared to the final price customers see on the menu. Instead, look for dishes with premium ingredients like fresh seafood, quality cuts of meat, or house-made components that actually justify the pricing.
Simple Salads With Astronomical Price Tags
Salads can be a huge revenue generator for restaurants thanks to their often-affordable ingredients. Caesar salads, for example, often have only a few ingredients like lettuce, cheese, croutons, and dressing. What makes this particularly frustrating is that you’re essentially paying premium prices for what amounts to chopped vegetables and a sauce.
Most basic salads cost restaurants under three dollars to prepare but regularly sell for fifteen dollars or more. The ingredients are typically the cheapest items in any restaurant’s inventory – lettuce, tomatoes, cucumbers, and basic dressings. Instead of ordering a simple house salad, look for salads with premium additions like grilled protein, imported cheeses, nuts, or seasonal fruits that actually add value to your meal.
Coffee and Espresso Drinks With Massive Margins
Though the cost of espresso is slightly higher than that of coffee, Americanos and other espresso drinks typically also come with a higher price tag; as of early 2024, the average national price for a latte was hovering around $5.50. Though the addition of milk and sugar to many of these coffee and espresso drinks adds to a restaurant’s total ingredient costs (not to mention labor and overhead), there is still a substantial markup passed on to the end consumer.
The raw materials for even the most elaborate coffee drink rarely exceed one dollar, yet restaurants routinely charge four to six times that amount. And customers might continue to see these prices rise — but not because the restaurants are getting greedy. Due to supply chain issues and other increasing costs, the cost of coffee — from cold brew to mochas — is slowly rising, and many restaurants will likely need to bump up their prices to keep up. Consider ordering regular brewed coffee or tea instead, or save your specialty coffee purchases for dedicated coffee shops where the quality typically justifies the premium pricing.
Chicken Parmesan That Never Lives Up To Expectations
So even though that crispy breading and melted cheese is calling your name, remember that the chicken Parmesan dish is never as good as it sounds. Branch out and try a new dish instead. This classic dish has become the poster child for disappointing restaurant meals that promise more than they deliver.
The problem with chicken parmesan lies in its execution – most restaurants use frozen chicken cutlets, processed marinara sauce, and cheap mozzarella cheese. The result is a soggy, flavorless mess that bears little resemblance to the Italian-American classic you’re craving. Instead, look for restaurants that make their cutlets fresh, use house-made marinara, and feature quality imported cheeses. Or better yet, try the restaurant’s signature chicken dish that showcases their actual culinary skills rather than relying on this mass-produced favorite.
Shrimp Cocktail From The 1970s
Shrimp cocktail was a symbol of luxury dining in the 1970s. If you wanted to feel like a million bucks, you’d head to a restaurant and order plump shrimp hanging off the edge of a martini glass, complete with that tangy red sauce. But while this retro appetizer is making a comeback, it’s bringing sky-high prices with it, which has people wondering, is this seafood snack worth feeling fancy?
We think not. We crunched some numbers and, well, the math isn’t mathing. The menu price of shrimp cocktails is far higher than its production cost. For starters, cocktail sauce is made with five basic, inexpensive ingredients: ketchup, horseradish, Worcestershire sauce, hot sauce, and lemon juice. And while shrimp cocktail isn’t served raw, it takes very little effort to prepare. Plus, the cost of shrimp has actually decreased in the past few years, and today, it sits at around $6.62 a pound. Instead, order grilled or seared shrimp dishes where the preparation actually adds value, or choose appetizers that showcase the chef’s creativity rather than their ability to boil seafood.
Sodas and Soft Drinks With Outrageous Markups
Ordering soda may even come with free refills, further justifying this fizzy drink. But if you think about what you’re getting — a concentrated sugary syrup, diluted with water — it’s really nothing special. The profit margins on soft drinks are among the highest in the restaurant industry, with some establishments marking up soda by over 1000%.
The price of a Diet Coke in a restaurant isn’t going to cause you to go bankrupt, and for many, it’s not even a cost consideration when out for dinner. Ordering a soda is also a de facto move to appease children, or a no-brainer option for those who don’t drink alcohol. It’s ubiquitous, refreshing, and helps wash down bites of a meal. However, you’re essentially paying premium prices for corn syrup and carbonated water. Consider ordering fresh juices, house-made lemonades, or interesting non-alcoholic cocktails that actually require skill and quality ingredients to prepare.
Oysters That Could Kill You
If handled and stored incorrectly, raw oysters can kill you, warned a Cordon Bleu-trained chef to Reader’s Digest. Beyond the safety concerns, oysters represent another overpriced menu item that many diners regret ordering.
Now I know not everyone shares my disgust for oysters, but you still shouldn’t order them in restaurants. At the very least, it pays to be very picky. Before ordering, know where they came from and when they arrived at the restaurant. The markup on oysters can be substantial, especially considering the risk involved. Unless you’re at a high-end seafood restaurant with a reputation for fresh shellfish and proper handling, skip the oysters and choose cooked seafood options that showcase the chef’s preparation skills without the health risks.
Vegetarian Dishes That Aren’t Actually Vegetarian
When you order the vegetarian special, you probably assume the meal is completely vegetarian, but that is not always the case. According to a chef survey from the Food Network, 15 percent of chefs admitted that vegetarian dishes often contain some animal products. This revelation is both shocking and disappointing for those who specifically choose vegetarian options for dietary or ethical reasons.
The problem extends beyond accidental contamination – some restaurants use chicken stock in “vegetarian” soups, bacon fat for flavor enhancement, or gelatin in sauces without clearly marking these additions on the menu. Instead of blindly trusting menu labels, ask your server specific questions about ingredients and preparation methods. Look for restaurants that clearly mark vegan options or have dedicated vegetarian preparation areas to avoid cross-contamination.
Bread Baskets That Have Been Everywhere
The bread basket is one of those things that always looks better than it is. You arrive at the restaurant starving, and suddenly that incredible-looking bread basket makes its way to your table. You dig in, unable to resist. Unfortunately, that bread may have just been on your neighbor’s table. That’s why chefs avoid it. According to Food Network’s chef survey, it’s not uncommon for uneaten bread to make its way to multiple tables.
This practice isn’t just unsanitary – it also represents empty calories that fill you up before your actual meal arrives. Most restaurant bread is mass-produced, low-quality, and designed to make you feel full so you order fewer expensive items. Instead of reaching for the bread basket, save your appetite for the dishes you’re actually paying for, or ask if the restaurant offers any house-made breads or special appetizers that are worth the calories and cost.
Brunch Items Made From Weekend Leftovers
Who doesn’t love a leisurely Saturday morning brunch with friends? Well, chefs don’t love it, and your meal may reflect that. Brunch menus are an open invitation to the cost-conscious chef, a dumping ground for the odd bits left over from Friday and Saturday nights. This insider knowledge explains why so many brunch experiences leave diners feeling disappointed despite the premium prices.
Corned beef hash seems to be a brunch staple these days, but not everyone is loving it. Because this dish became popular during the days of war rations, it’s cheap, but not the most delicious. Although I have never been in any of the world wars, I know that people were forced to eat [corned beef hash] out of necessity, I don’t see why you would choose it for brunch in 2017 … there are plenty of delicious other options. Instead of ordering traditional brunch fare, look for restaurants that offer lunch items during brunch hours, or choose dishes that are made fresh to order rather than reheated leftovers.
McRib and Other Processed “Meat” Products
That infamous pork patty shaped suspiciously like fake ribs makes its limited-time appearances to cult-like fanfare. But have you checked what’s actually in it? The meat contains about 70 ingredients including azodicarbonamide—a flour-bleaching agent also used in yoga mats and shoe soles! The sauce slathered on top packs enough sugar to rival a dessert, while the entire sandwich delivers nearly half your daily sodium intake in one sticky handful.
This isn’t just about McDonald’s – many restaurants serve highly processed meat products that contain dozens of unpronounceable ingredients. The marketing creates excitement around these limited-time offers, but the nutritional reality is far less appealing. Instead of falling for novelty meat products, choose restaurants that serve whole cuts of meat or clearly identify their protein sources. Look for establishments that emphasize quality ingredients and transparent preparation methods.
