We Americans will eat anything and everything away from home. Turkey sandwiches? Sure. Burgers? Check. Popcorn? I’ll take another bag, please.

Did you know certain menu items are heavily marked up? It’s no accident. Restaurants are businesses and need to make money, too. But if you’re looking to stretch a buck and get something that’s worth your hard-earned dollars, there definitely are some foods to avoid. On the flip side, there are also many foods that are a good value for your dollar.

Anything with truffle oil

At best, truffle oil is made similarly to tea solely by steeping truffles in some oil. At worst, truffle oil is actually a synthetic mixture. The result is a garden-variety oil with a fancy label slapped on it. You get very little actual truffle flavor, but the restaurant gets to call it a “truffle dish” and bump up the price even more.

To get the most value, splurge once in awhile and order a dish with shaved truffles. You’ll pay a premium for it but at least you know you’re getting the real thing.

Basic egg breakfasts

Consider the much-loved egg breakfast combo, such as two-eggs-any-style. This usually includes some mass-cooked eggs, bacon, hash browns, and toast. These ingredients set restaurants back about a single buck (two, if you’re fancy), yet restaurants charge eight to ten times that amount.

Plain ol’ salads

Some salads certainly do have a lot of money put into them, especially if there are super-premium ingredients or fancy meats. But your average entrée Caesar or garden salad typically carries a high markup — not to mention the infamous wedge salad (it’s literally just a hunk of iceberg lettuce with some dressing plopped on top). Better to focus on other high-value healthy options, such as dishes that contain avocados or rare/fresh ingredients.

Nonalcoholic drinks

Beverages like tea, coffee, and soda come so cheap it’s almost silly. People expect to pay more, however. “When restaurants charge even a reasonable amount of what a person expects to pay for a beverage in a restaurant, say $3, they are still making a large profit margin,” according to Jeff Hands, president of TracRite, a software company that helps restaurant business managers track inventory.


Unfortunately, alcoholic drinks don’t get a free pass either, especially for wine. According to Executive Chef Joel Bickford at The Gantry Restaurant and Bar in Sydney, Australia, “the markup can be around 600% at some high-end restaurants, depending on the brand and whether you order by the glass or a full bottle.”

Here’s a tip: Call ahead and see if you can BYOW (bring your own wine). Many restaurants allow it, although they may charge a corkage fee.


Restaurants buy pasta for as cheap as a buck a pound or less. In turn, assuming you aren’t getting any extra meats with your noodles, “a pasta dish with some vegetables at a high-end restaurant might go for around $25,” according to Bickford.

The best value comes from restaurants that make their own pasta from scratch each day.


Ah, the humble pancake. Consider the stuff they’re made of: flour, milk, baking powder, and a dash of salt and sugar. Add in one hot griddle and Bob’s your uncle. Pancakes cost just pennies to produce, yet you’re likely to pay at least a buck or two for them in a restaurant. Sure, that won’t break the bank, but if you really want to get over your pancake fix, you can do so at home for much cheaper.


Think back to pancakes. Most desserts are based on simple and cheap ingredients: flour, water, eggs, milk, and some chocolate for good measure (OK, a lot of chocolate…). Still, most desserts cost pennies to prepare, yet you’ll be charged at least a few bucks per item.

Choose desserts you couldn’t easily whip up on your own. That way, you’re paying for the real value of the dish, which comes from the time and labor required to make it.