These 18 Dishes Are Actually Cheaper To Eat Out Than To Make At Home
Ever spent a small fortune on ingredients for a special meal, only to realize you could’ve just ordered it at a restaurant for less?
I’ve definitely been there! As a passionate home cook who enjoys experimenting, I’ve learned, often the hard way, that some dishes just don’t make financial sense to prepare at home.
Whether it’s due to pricey specialty ingredients, the need for specific equipment, or large quantities that go to waste, some meals end up being true budget-busters. Surprisingly, many of these same dishes are much more affordable, and just as delicious, when ordered at a restaurant. Here’s what I’ve discovered.
1. Pizza Night Paradox
Attempting homemade pizza once cost me nearly triple what my local pizzeria charges! Specialty flour, fresh mozzarella, and those tiny jars of toppings add up fast.
Most home cooks can’t match the efficiency of restaurants that buy ingredients in bulk. Plus, achieving that perfect crust requires either expensive equipment or years of practice.
My pizza stone sits gathering dust now because the math simply doesn’t work. Between the cost of individual ingredients and the inevitable waste (who uses an entire jar of artichoke hearts?), ordering delivery actually spares both my wallet and sanity.
2. Sushi’s Secret Expense
My ambitious sushi-making adventure quickly turned into a financial fiasco. Premium-grade fish alone cost more than an entire restaurant platter!
Sushi requires specialized short-grain rice, nori sheets, and ultra-fresh fish that’s safe for raw consumption. The wasabi, pickled ginger, and specialty soy sauce aren’t pantry staples for most homes.
After spending nearly $75 on ingredients for what amounted to two basic rolls (that honestly looked like they were assembled by a toddler), I’ve permanently surrendered this culinary art to the professionals who can purchase fish at wholesale prices and serve hundreds daily.
3. Curry Conundrum
Building an Indian spice collection from scratch practically requires a small loan! My first attempt at butter chicken required purchasing nine different spices I’d never use regularly.
Authentic curries demand dozens of ingredients that most Western kitchens don’t stock. That fragrant garam masala alone contains up to 12 different spices, and restaurants blend their own signature mixes.
While a restaurant charges maybe $15 for a curry, my homemade version cost nearly $40 after buying cardamom pods, fenugreek seeds, and asafoetida. Unless you’re cooking Indian food weekly, those specialty ingredients will likely expire before you use even half of what you purchased.
4. Lobster Roll Reality Check
Fresh lobster prices nearly gave me a heart attack when I tried recreating my favorite summer sandwich! The seafood counter charged $38 per pound for lobster meat, enough for just two modest rolls.
Restaurant suppliers get volume discounts that home cooks can’t access. Plus, they utilize every part of the shellfish efficiently, something impossible in home kitchens.
My homemade rolls ended up costing nearly $25 each when factoring in the special split-top buns, mayo, and lemon. Meanwhile, the seafood shack down the road charges $18 for a generously stuffed sandwich with chips and slaw included. Sometimes the professionals just have the advantage!
5. Pho Finances
My 12-hour pho experiment taught me a valuable lesson about restaurant economics. The broth alone required beef bones, oxtail, and a handful of whole spices that weren’t cheap.
Quality pho demands simmering bones for hours, skimming constantly, and infusing with star anise, cinnamon sticks, and cardamom pods. Finding fresh herbs like culantro and Thai basil required trips to specialty markets.
After spending over $40 on ingredients (most of which I couldn’t fully utilize), my pho served just four people. Meanwhile, my local Vietnamese restaurant charges $12 for a massive bowl made from broth they prepare in 30-gallon batches, making their cost per serving dramatically lower.
6. Gourmet Burger Budget Buster
Fancy burgers require fancy ingredients, a lesson I learned the expensive way! Premium ground beef alone cost more than an entire restaurant burger meal.
Creating restaurant-quality burgers means buying small-batch condiments, artisanal cheese, and bakery-fresh brioche buns. Don’t forget the truffle aioli, caramelized onions, and thick-cut bacon that make gourmet burgers special.
My homemade burger adventure tallied up to nearly $9 per patty before counting sides or drinks. Meanwhile, many restaurants offer complete gourmet burger meals with fries for $12-15 thanks to their bulk purchasing power and efficient kitchen operations. Sometimes the math simply doesn’t favor home cooking!
7. Dim Sum Dilemma
My kitchen turned into a disaster zone during my dim sum experiment! Creating these delicate dumplings requires specialized equipment and ingredients most home kitchens lack.
Each type of dim sum needs different wrappers, fillings, and preparation methods. The specialty starches, sauces, and aromatics quickly filled my shopping cart and emptied my wallet.
After four hours of labor and $65 in ingredients, I produced what amounted to two modest servings of mediocre dumplings. Meanwhile, authentic dim sum restaurants serve handcrafted selections for around $4-5 per plate. Their chefs prepare hundreds daily, bringing the cost per dumpling down to pennies compared to my pricey homemade versions.
8. BBQ Ribs Revelation
Smoking ribs at home taught me why BBQ joints charge what they do! Premium ribs from the butcher cost nearly double grocery store prices, and that’s before the specialized equipment.
Proper BBQ requires wood chips, charcoal, and hours of careful temperature monitoring. The specialty rubs and sauces contain dozens of ingredients that aren’t pantry staples for most homes.
My backyard BBQ adventure cost nearly $45 for a single rack after buying all the necessary components. Meanwhile, my local smokehouse serves a full rack with two sides for $24.99. They’re smoking dozens of racks simultaneously on equipment that’s been seasoned for years, something impossible to replicate at home.
9. Fresh Pasta Fiscal Folly
Making fresh pasta seemed like a romantic cooking project until I tallied up the costs! Specialty flours and equipment transformed this simple dish into a luxury experience.
Quality pasta requires “00” flour, farm-fresh eggs, and ideally a pasta machine. Creating filled pastas means preparing separate components for fillings and sauces, multiplying both cost and effort.
My homemade ravioli adventure cost nearly $30 for ingredients alone, serving just two people. Meanwhile, the Italian restaurant down the street offers handmade pasta dishes for $16-18 per generous portion. Their chefs make fresh pasta daily in large batches, bringing the cost per serving down dramatically compared to small-batch home production.
10. Beef Wellington Wallet Shock
My ambitious Beef Wellington project quickly became a cautionary tale about home economics! The centerpiece tenderloin alone cost more than an entire restaurant entrée.
This showstopper requires premium beef tenderloin, pâté, mushroom duxelles, and puff pastry, none of which come cheap. The specialized ingredients like Dijon mustard, prosciutto, and herbs add up quickly.
After spending nearly $85 on ingredients for a Wellington that served four, I realized why restaurants charge $45-60 per portion. They purchase whole tenderloins at wholesale prices and prepare multiple Wellingtons daily, utilizing every scrap efficiently. Sometimes special occasion dishes are best left to the professionals!
11. Ramen Reality
Authentic ramen bears no resemblance to those 25-cent packets! My homemade attempt required two days of preparation and ingredients from three different specialty markets.
Creating proper ramen broth means simmering pork bones for 12+ hours, preparing marinated eggs, char siu pork, and finding fresh noodles. The specialty ingredients like kombu, bonito flakes, and mirin aren’t everyday staples.
My ramen experiment tallied up to nearly $40 for ingredients that served just three bowls. Meanwhile, my local ramen shop charges $14 per generous portion. They prepare broth in massive batches and serve hundreds daily, making their cost per bowl significantly lower than anything possible in a home kitchen.
12. Croissant Cost Surprise
Homemade croissants should come with a financial warning label! European-style butter alone costs three times more than regular butter, and that’s just the beginning.
Creating those flaky layers requires specialized flour, hours of folding and chilling, and precise temperature control. Most home bakers need multiple attempts before achieving bakery-quality results.
My croissant adventure used nearly $15 worth of premium butter to make just eight pastries. Meanwhile, my local bakery charges $3.50 each for perfectly executed croissants. Their industrial mixers, temperature-controlled rooms, and bulk purchasing power create economies of scale impossible in home kitchens. Some things are best left to the professionals!
13. Paella Price Tag
My paella party quickly turned into a budget-busting affair! The special rice alone cost triple what I’d normally pay, and that was before adding seafood.
Authentic paella requires bomba rice, saffron threads (practically worth their weight in gold), and a variety of fresh seafood. The special paella pan isn’t something most kitchens have lying around.
After spending nearly $75 on ingredients for a pan that served six, I understood why Spanish restaurants charge what they do. They purchase ingredients in bulk, use the proper equipment daily, and have the experience to prepare this dish efficiently. Sometimes tradition and economy simply don’t align in home kitchens!
14. Peking Duck Dilemma
My Peking duck experiment quickly revealed why this dish remains restaurant territory! Finding a whole duck was just the first challenge in a cascade of specialized requirements.
Traditional preparation involves air-drying the duck, creating a maltose glaze, and achieving that signature crispy skin. The accompanying pancakes, scallions, and hoisin sauce all add to the growing shopping list.
After spending $45 on ingredients and two days of preparation, my duck served just four people. Meanwhile, Chinese restaurants charge $35-40 for a whole duck that serves 4-6 with perfect execution. Their specialized ovens, preparation techniques, and volume discounts make this a dish best enjoyed when dining out.
15. Tiramisu Tally
Making tiramisu from scratch seemed reasonable until I reached the checkout counter! Mascarpone cheese alone cost nearly as much as an entire restaurant dessert.
Quality tiramisu requires fresh espresso, mascarpone, and ladyfingers. Most home kitchens don’t regularly stock these specialty ingredients, and they’re not particularly versatile for other recipes.
My homemade version cost nearly $25 for ingredients that served six modest portions. Meanwhile, Italian restaurants offer generous slices for $7-8 each. They prepare tiramisu in large batches, reducing labor cost per serving, and their wholesale ingredient prices make the economics work in ways home kitchens simply can’t match.
16. Fried Chicken Finances
My southern fried chicken adventure revealed a surprising economic truth! Quality chicken is just the beginning of a lengthy ingredient list.
Proper fried chicken requires buttermilk, specialty seasonings, and a significant amount of oil for frying. The cost of oil alone made me reconsider the whole project, especially since it can’t be fully reused.
After tallying up nearly $35 for ingredients that made eight pieces, I understood why fast-food chains can offer it so affordably. They purchase ingredients by the ton, reuse oil safely multiple times, and have specialized equipment that maintains perfect temperature. Their cost per piece is a fraction of what home cooks spend on small-batch preparation.
17. Pad Thai Paradox
My Pad Thai craving led to a shopping spree at three different stores! Finding ingredients like tamarind paste and palm sugar required visiting specialty markets.
Authentic Pad Thai demands fish sauce, rice noodles, and ingredients most Western kitchens don’t regularly stock. Many components like preserved radish and dried shrimp have limited uses beyond Thai cuisine.
After spending nearly $35 on ingredients that made just four servings, I realized why Thai restaurants can offer this dish for $12-14. They prepare dozens daily using ingredients purchased in bulk, and their high-BTU woks achieve that distinctive “wok hei” flavor impossible on home stoves. Sometimes authenticity comes at a premium for home cooks!
18. Crab Cake Calculations
Fresh lump crabmeat prices nearly gave me sticker shock! Premium crab costs significantly more retail than what restaurants pay through their suppliers.
Quality crab cakes require minimal filler and maximum crab, precisely the opposite of budget-friendly cooking. The specialty ingredients like Old Bay seasoning, Dijon mustard, and panko breadcrumbs add to the growing tab.
My homemade crab cakes cost nearly $8 each to prepare, using ingredients that weren’t particularly versatile for other dishes. Meanwhile, seafood restaurants offer beautifully executed crab cakes for $12-15 with sides included. Their wholesale seafood prices and high-volume preparation make the economics work in ways home kitchens simply can’t replicate.