My original point was more on the farming end of things, but yes I'd argue there's clearly been efficiencies in restaurant service.
First, like it or not, chains are a form of efficiency in terms of management/procurement/logistics overhead.
Certainly more fast casual formats than before that reduce the need for front of house staff.
And as always with labor shocks, efficiencies get found. With the recent pandemic shock of restaurant shut downs & slow reopening... a lot of restaurants are back to full pre-pandemic high tables served (or more, in places like NYC where seating has expanded to large outdoors spaces never occupied 2019 or before), but never hired back their full staff.
First, like it or not, chains are a form of efficiency in terms of management/procurement/logistics overhead.
Certainly more fast casual formats than before that reduce the need for front of house staff.
And as always with labor shocks, efficiencies get found. With the recent pandemic shock of restaurant shut downs & slow reopening... a lot of restaurants are back to full pre-pandemic high tables served (or more, in places like NYC where seating has expanded to large outdoors spaces never occupied 2019 or before), but never hired back their full staff.