I once spent some time thinking about a way to help restaurant entrepreneurs (and make some money off of them). I didn't think of the analogy to YCombinator, but it is kind of the same idea. Here's my idea.
You build a restaurant, with a special kitchen. The kitchen is split into 4 or so separate work area, each fully equipped and with room for a chef and his assistants to work. There is one shared pantry and shared big walk in refrigerator. Each of the separate work areas has its own smaller pantry and fridge.
Each of the separate work areas is run by a separate chef, who leases the spot from you. There is a single menu, with a section for each chef's dishes, and the menu makes sure to prominently name the chefs.
You handle front of house. You also handle the wine, and maybe you also run a bar. You also keep the shared pantry and fridge stocked with all the ingredients that should be found in any fine restaurant's kitchen. (The individual chefs deal with stocking any speciality ingredients they need). Decor, advertising, and basically everything else other than composing the menu and cooking the food is handled by you.
The chefs set the prices in their section of the menu. You handle all the money, calculating each chef's share and paying them. You deal with the accounting, taxes, and all that.
The idea here is that a young, talented chef who doesn't yet have the resources to go out and open a restaurant can lease a spot in your food incubator, where all he has to worry about is covering 1/4th of a menu with fine food and building up a following. When he's well known and people are coming in just to eat his food, he can go off and start his own restaurant (perhaps with an investment from you--you've had a chance to see how he is as a chef, and to see at least some of his management skills by watching him manage his assistants).
Note also that this is a good place for the diners. When you are going out with someone, and you want Italian and they want Mexican, why argue about it? Go to the food incubator and one of you can order from the Italian chef's part of the menu and one from the Mexican chef's part of the menu. Think of it as essentially the fine dining or gourmet equivalent of the food court.
The beauty of this is that there are ALWAYS going to be young chefs who want to get out from being an anonymous sous chef at someone else's restaurant and move up to their own place, and so there should always be chefs eager to lease a spot at your food incubator to get that started. If they succeed, great! If they fail, there's someone else to take their place--and since you are making your money out of leasing space to them, you make money in either case. (On top of what you are getting for the wine and bar).