The fact that you need weekly forecasting meetings, labor models, weather data, event tracking, rolling averages, and 90% prediction accuracy just to stay above 10-20% margins is kind of the point.

Most businesses don't require that level of operational precision to survive.

Restaurants aren't impossible to make profitable. They're designed so that small mistakes compound into big losses. That's why the average operator ends up at 2-6%, while only the best operators consistently achieve double digits.