Right, totally realistic that a restaurant has only one employee. Of course. That's why you see so many ads for server-chef-souschef-bartender-busboy-janitors willing to work  100 hours a week.


Also, you need to raise prices by more than just the wage increases you pay directly: transportation of all your frozen patties and buns just got way more expensive. And the cost of the meat/veggies/buns/etc. all got more expensive if you're buying in province. So a slightly more realistic example of even a five-person restaurant, when you add the increased wages ($1.60 per burger) plus the increased prices for the food you yourself are buying, it'll add up to at least a $2 price increase. And $2 may not seem like a lot, but for many people it's the difference between dining out and staying in. Which for you is the difference between staying in business and closing up shop.