Labor is the same, maybe even easier.
Actually sell a high percentage of the higher cost items (steaks).
They are our money makers, but they blow up my food cost percentages.
I will happily sell the steaks over the chicken breast dinners all day long.
Food cost percentage will be high, but so will potential profit.
They would rather sell the cheaper item, which makes my percentages look good, but lowers our per plate average, and untimately our profit potential.
Had similar problem at my last place, and I was just a line pirate there. (3 of us pitched in and covered all chef duties, we had all run kitchens before. Fun job actually).
We had live Maine lobster for $75.00 each, at roughly 50% food cost.
During months where we sold a lot of lobsters our food cost would climb, but the owner couldn't understand that after paying for the food we had around $35.00 to pay all other costs and derive profit, whereas with the scampi we had considerably less to work with after food costs.
The owner wanted to do away with the lobster, a very popular item, to help the food cost percentage.
Any idiot can own a restaurant.
(don't take that as all owners are idiots, you know me better than that).