Start with entree range
Multiply the expected entree price by the number of diners.
Add drinks and extras
Include non-water drinks, appetizers and desserts if the group normally orders them.
Add tax and gratuity
For table service, leave room for applicable tax and gratuity rather than treating the menu subtotal as the final number.
Add travel or parking
Downtown parking, tolls or a long drive can be part of the real cost of the meal.
Let PlateLuck finish the decision
Once the group has a real boundary, use the nearby picker to turn the remaining options into one result.