Staff Margins for BBQ business owners

[catbkk]

Hey guys,
I actually have a business question for anyone who does and has owned a smokehouse/BBQ restaurant:
Would the staff margins for a smokehouse restaurant be higher than a normal restaurant or let's say a cafe of some sort?
Because smokehouse restaurants need staff almost round the clock (or at least way before opening) I want to know if this makes the business different from normal restaurants.

Any opinions or even links appreciated


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