Not really. Bev cost is your profit center you play with. Food cost for quick service should run around 15 - 20% average. For a full service restaurant 35% - 40% is not unthinkable (though closer to 25% - 30% would be ideal).
Note, these percentages I'm quoting are food cost expenses, so the revenue would be food only, not total revenue for those percentages to pan out. Beverage, on the other hand, is very high margin, and that's the number you can play with because the quality of the product doesn't really change whether you do 100% markup or a 400% markup...but, if you do 100% markup on food alone, costs such as ground beef for burgers, etc...force you to the dangerous "price cap" where people will no longer purchase the item.
Even at Disney.
My point is, playing with food prices is a lot more delicate and involved than beverage prices.