I grew up in a restaurant family, and it's a rough business. Long hours, often seasonal revenue swings, subject to forces outside your control, etc. Sadly, many of the things that make your life easier or increase your revenue often decrease the quality of the restaurant. Buying pre-chopped cole slaw saves time and effort, but it's never as good as what you chop yourself. Making your own stock is 10x better than buying stock, but it requires bones and time and labor to make it happen.

This is why the most successful restauranteurs tend to be some combination of perfectionists, savvy marketers, and wealthy. There tends to be a streak of ADHD too, where they thrive on being constantly in motion and moving from problem to problem - certainly I've seen that over and over again in restaurant kitchens and offices.