I have friends who do grocery delivery to restaurants in early mornings and he knows which high end places sources most of their sides and even entrees from Sysco.

I like to think about things in terms of labor input. Like if you go to a restaurant and pay $15 for a plate of pancakes then the entire labor that goes into that is less than an hour.

And that's for everything. Farmer growing wheat/chickens, cook making batter + cooking, syrup, banana growing, spices, clean up, waiter, etc.

Realistically if we're talking about just the restaurant bit there can only be a few dollars of labor and therefore maybe like 5 minutes of labor at most. Only way to achieve that is through scale.