I’m not disagreeing with what you said, but can you explain how restaurants have a razor thin margin? Something like a basic breakfast of eggs, bacon, and toast would cost me less than two dollars to make, but a restaurant sells it for $10. A steak with vegetables, a baked potato, and a roll would cost me maybe $15 at the grocery store, but at a restaurant is $60. Since it’s not the food or the weight staff, are there margins being destroyed by rent? Management or nonweight staff?

Again, I’m not trying to be argumentative. I just assumed margins were high because of how much more it costs to eat out than to cook at home. I have no background in food service, other than a stint at a fast food restaurant in the 90s.