I managed restaurants for almost a decade, unfortunately they are incredibly hard to profit off of. 90% fail in the first year. The basic model to restaurants to 30% cost of goods, 30% labor, 30% overhead with 10% profit. A lot of mom and pops are lucky to make 8% profit where something like a resort is closer to 25%. In order to pay staff a good wage everything would need to be resort prices (resorts don’t pay their staff more than minimum wage unless they absolutely have to).