[chefandy]

High-end places not only still have bad margins, they're quite often worse!

Low-end places are often even more carefully designed, though, but they're designed for different things: high turnover and low staff wages, meaning simple, flat, easy-to-clean (and sanitize), nearly-zero-maintenance surfaces like bare laminated tabletops and quarry tiles. Especially once you start moving into fast casual, they want their diners comfortable enough to enjoy their meal, but not comfortable enough to linger, which is often a tough balance to strike.

The look of high-end places is like putting your sales people in nice suits. I don't think most places are trying to maximize throughput-- if they're not completely booked at least a few nights per week they're probably not staying open-- I think they're trying to maximize check averages. Nothing inspires "maybe I'll get the dry aged wagyu app and flip to the expensive page in the wine list tonight" thoughts like a luxe dining room.