Were you a hospitality economist or were you busing tables?
I bused tables, washed dishes, waited tables, prep cooked, cooked, and managed in different places. I'm not aware there is such a thing as a "hospitality economist"; what's a typical hospitality economist job like?
Some restaurants are inefficient at driving traffic
Creationists also like to redefine words. You're conflating "successful" or "effective" with "efficient", unless you mean that valets sometimes drive cars around the block three times before they park them or that restaurants with long hallways in the entrance struggle.
Some restaurants are inefficient and waste food
All restaurants are inefficient and waste food. If you're not wasting food, you degrading quality. Are you really that ignorant of the restaurant industry?
Which particular dimension has the most impact at business profitability and sustainability is besides the point
Not to the guy that owns the restaurant.
The point is that less efficient restaurants fail and more efficient restaurants survive.
The point is you're wrong, and anyone trying to run a restaurant whose primary orientation is efficiency will fail (yes, that also goes for fast food places). I understand this violates your religious beliefs; get a better religion.
PS: no religious belief is required to comprehend the empirical fact that capitalism drives competition which drives quality. It only requires observations and some math.
In the restaurant industry (and many others), quality and efficiency are opposed.
More generally, for every industry you can name where capitalism improved quality, I can name two where it degraded quality. Unregulated capitalism is more dangerous for the poor than any other economic system.