There are such efficiencies to be have in restaurants. In Japan I went to a curry restauraunt that was run by 2 staff. Two people did the cooking, taking orders, collecting bills, serving food. The whole operation was two staff.

Back home I went to an equivalent size burger joint that had 6 people on staff that I could see.

With good design and prep a curry restaurant was able to serve the same amount of food with 1/3 the staff. They could double the wage of the staff and still have money left over with better prep and design.