Expensive as they may be, restaurants have terrible margins. James Beard nominated, objectively successful places with >$1M gross are netting the annual income of someone who washes dishes [1]. They are operating on a fine line and I would imagine most of these places do not have the cash to weather through even a minor hitch in business.
https://www.eater.com/2020/3/9/21166993/how-much-to-run-a-re...