[Cthulhu_]

Possibly, depends on location, niche, and various other factors outside of your control like if there's going to be a pandemic that forces restaurants to close. Plus it's still a big risk in the upfront investments you need to make.

[ethbr0]

The upfront capital requirements and lock-in to choices seems more flexibly balanced with those approaches, vs a traditional "heavy" brick and mortar restaurant. Or as we say around here, better to fail small and quickly.

It's unclear what benefits a high-capital restaurant would have these alternatives, that would merit the increased risk. Fancy service? Nobody cares anymore. Economies of scale? Maybe, but seems dubious. Building a brand? Useless when your landlord is fine with selling the building for conversion to residential on any given year.

[moate]

Liquor, and the ability to sell it. So many places would go under if not for their ability to sell you marked up beer/cocktails. Now, depending on local it may be hard to get a liquor license (shout out New Jersey!!!) for a building and in others you may be able to sell drinks from a truck. But that's one major profit center advantage that building have over trucks.