I’m not sure that there are economies of scale, except perhaps in special situations. Someone has to chop all the vegetables, slice all the fruit, bake all the

I’m not sure that there are economies of scale, except perhaps in special situations. Someone has to chop all the vegetables, slice all the fruit, bake all the desserts, fold all the napkins, mop the floors, clean the restrooms, etc, etc. The staff often begin work hours before opening, and leave hours after closing. Those costs don’t go down if you have more customers, they go up. Batch cooking only works in some cases: you can bake a whole cake and then sell it by the slice, so there is an economy of scale there. Do the same thing with spaghetti noddles, on the other hand, and half your customers will get overcooked noodles. I suppose buffet–style restaurants benefit more from economies of scale, since they can cook a whole tray of something and take it out to the buffet all at once. Or cook a whole roast or ham and then carve some off for each customer. But then I suppose you have to pay someone to stand there and carve, so perhaps not. Thanks, now I’m hungry, and there’s not a Luby’s within a thousand miles of here.