As a restaurant owner we found out we make way more money on takeout. No servers, buss boys, hostess, dishes, extra dish washer napkins, toilet paper, salt pepper, menus, coffee, carbonated beverages with free refills that people drink a quart of, a/c and heat for the dining room, sanitizes, napkin wrappers, left over containers and bags…. and on and on and on..

Take out, throw it into a box and your done.

Lower sales but…. easy going for kitchen staff, no rushing when everyone comes in at 5, give them 30-45 minutes, make the food leisurely and at the end of the day actually making more $$$$$$$$$