The price isn't determined by the raw material as Randy says. In fact, that's not even how regular restaurants run. You price things so that you maximize your profit not based on any particular single item cost to produce. Your job at the end of the day is to make sure you have taken in enough money to cover your expenses (raw materials, labor, other overhead) and make at least a small profit. If you gotta give away a hamburger for a dime so people will buy fries and drinks, that's what you do.