It sounds like you're describing landlord behavior where they don't simply arrive at a target rent and happily collect it, but attempt to actively monitor revenue of businesses renting from them and then ride the line between capturing that in rent increases below the line where it's worth it to the tenant not to move and unacceptable extortion.
If so, that's both interesting and kinda terrifying. I've never considered that rental prices might be set as much by specific tenant income as market conditions, and now I'm wondering if I should never tell any prospective landlord what my real income is beyond minimum requirements.
Commercial landlords, especially of restaurants, have way more pricing power because the tenants can't just move. Their customers expect them to be there, or there's a ton of existing foot traffic - location, location, location. And usually tenants put their own money into renovating the space for their needs.
Professional cooks have a completely different working style to skilled amateurs. They move faster and more precisely, and are able to juggle far more things at a time. It's a massive step up.
Plus the skillset involved in cooking well is orthogonal to what's needed to run a successful restaurant. Your major costs are labor, rent, and raw materials, and you need a certain personality to drive those down. Customers tend to be price-sensitive (again, apart from those high-end places) so you don't have as much power on the revenue side.
I love cooking. I'm never working in the food business.