More cooks = bigger kitchen which is impossible in tiny restaurants of city centers. I also doubt it’s a good decision to invest in bigger real estate and more

More cooks = bigger kitchen which is impossible in tiny restaurants of city centers. I also doubt it’s a good decision to invest in bigger real estate and more employees while the delivery companies are always on the edge of going bankrupt or being regulated. Also, a restaurant is not an easy to scale business : most of their value is a mix between the location and the cooking team. You can’t easily change one (or both) without changing your restaurant uniqueness.