That’s because home labor and quality often aren’t priced in:

- a chef is faster

- a chef will produce better quality

- but a chef charges for their time

A restaurant often is paying half the price to ingredients and half to overhead; which means you can get it “cheaper” despite paying more for ingredients — since 150% as much on ingredients is still only 75% cost, once you don’t count personal overhead.

You need a lot of efficiency on the professional side to offset that cook time and kitchen space are “free” on the home side of the equation.