I think that the most important factor to consider when pricing menu items are the demographics. By looking at the demographics, you can determine how much potential customers are willing to pay to eat out at your restaurant. ... This is because I like to have plenty of time to eat and not feel rushed.
The cost of the individual ingredients will be the most important factor because they'll determine the amount of upcharge needed in order to make a profit. For example, if the ingredients in a bowl of spaghetti cost $5 to buy at the store, then the restaurant will want to make customers pay over $5 for the spaghetti so they make a profit.
