Per the article, demand (i.e. restaurant customers) is on the verge of exceeding supply (food cooked by restaurant workers) now because there aren't enough rest

Per the article, demand (i.e. restaurant customers) is on the verge of exceeding supply (food cooked by restaurant workers) now because there aren't enough restaurant workers. At the risk of stating the obvious, not all customers are equally price-sensitive. The goal would be to hit a happy equilibrium by removing enough of the most price-sensitive customers that supply and demand end up at a happy equilibrium.