GGB Build each dish to the published band — 28–32% of the net selling price, with 32% as the ceiling — and then read the menu as a whole, because the mix decides the blended figure you actually run. A dish is allowed to sit at the top of the band if it sells in volume and the plates around it sit lower. What is not allowed is pricing without a costed recipe underneath it; a percentage you have not measured is a guess wearing a decimal point.
From Cost-Optimised Pricing Makes Restaurants. Reckless Pricing Quietly Unmakes Them. — the full reading, with the method behind this answer.