I’m much more inclined to believe a bunch of added labour and complexity contributes to the price of food compared to cheaper ingredients that last longer. Also when I’m talking vibe based that person’d be far ahead of the course here, most of the restaurant owners I’m aware of literally just feel their way into it. I mean I’d still rather just have “plant based” meals like Burger King does instead of true vegan and a surcharge but it’s hard to fault them for it.

I know it’s pretty nitpicky but I’m sure a lot of restaurants that serve cauliflower “wings” just throw them in the same fryer as the chicken wings. then people make them at home and wonder why they don’t taste the same? Because you didn’t fry them in oil flavored with chicken fat

I’d wager a guess it’s less this and more, like with everything else, the amount of fat and salt they put in there you’d feel uncomfortable doing at home, looking at yourself pouring 300ml of straight oil into the marinade and then adding 2 tablespoons of salt. If you ever made restaurant style food at home it really takes the fun out of it as you are painfully aware every bite is like at least half a teaspoon of fat. Tastes great tho.