It’d be interesting to see if a carnivore style, simple menu with pricing that undercut steakhouses but quality that rivaled them would do well. Could potentially pull market share from the steakhouse market and be a much cheaper and more streamlined restaurant operation.

Restaurants are an operations nightmare. Just having to source and preserve high-quality beef (with minimal other ingredients needed for the menu) would make the operations side about 90% more simple. Complexity of ops and subsequent costs are a big contributor to the failure of many restaurants.