I believe what they meant was that the price of the meal brings them to break-even (ingredients, staff, rent, etc) and their profit is made via alcohol and meal add-ons (appetizers, deserts). I don't know enough about the restaurant business to know if it's true, but it sounds plausible.

Right, but debaserab2's complaint was that the ingredients alone bought at WF cost the same as a full meal at the restaurant (which includes all that other stuff).

Wholesale vs retail, probably. Plus any volume discount (buying an entire restaurant's worth of food at once instead of just one cart's worth).