Ok, I get it :-)
Well, I'm a chef and own a restaurant. Running a kitchen as a hands-on chef is hard work per se, because it entails far more than just cooking, as you can imagine. An important part of your work is menu planning and costing, as well as making sure that the menu matches the capacities of the kitchen stations. Too many grilled items and your grill cook will quickly run into problems during a busy lunch service.
Provided the standard menu is well distributed between stations, during service a daily special isn't really any more work than a standard menu item; you just have to be prepared for the fact that it will usually outsell any other item on your menu by far. That's why specials tend to be either dishes that can be held at serving temperature for some time and plated quickly or things that can be produced à la minute very fast.
Keeping a special within budget, i.e. within your food cost target, is part of a chef's planning work. If you run a very busy place and expect to sell boatloads of your specials, you can afford to sell them at a slightly reduced, more attractive price. Each special has to be priced individually, so if you don't want to repeat yourself too often, you will have to put the work in to purchase/order what you need, cost it, instruct your kitchen staff, perhaps do a trial run, and then do the same all over again next time you change your special.