GGB Some, possibly — and the question is how many you can afford to lose. In the worked example here, the dish priced from cost leaves AED 25.20 of contribution and the same dish priced to the neighbour leaves AED 17.58, so the cost-built price banks the same money at roughly seven plates in ten. If a correct price costs you fewer than three guests in ten, you are ahead. Guests buy value, not the cheapest number on the street; a menu that is honest about what a plate is worth usually holds them better than a menu that is scared of them.
From Cost-Optimised Pricing Makes Restaurants. Reckless Pricing Quietly Unmakes Them. — the full reading, with the method behind this answer.