Idea here, not sure if this is available now or not, but something I was thinking about throughout COVID + restaurant industry. They're a huge employer, partic

Idea here, not sure if this is available now or not, but something I was thinking about throughout COVID + restaurant industry. They're a huge employer, particularly of some of the lowest paid sector. Why didn't the government consider tax subsidies to restaurants that kept 80-90% employees on to help keep food and other costs down? If takeaway costs could have stayed the same or even lower, it would have pushed people to keep patronizing restaurants at the same level, and keep staff employed (re-purposed somewhat to support takeaway from in house service) but keep that tax revenue + light CERB load (this is in Canada) and the whole industry could have hopefully weathered this better. Seems doable? Also, seems like a model that could be potententially used in other businesses too, particularly smaller ones.