I may not be the smartest turnip on the truck, but I KNOW I'm smarter than most of these restaurant owners who screw themselves so badly. Geez...these owners had never worked in any sort of food business before. The husband hid all the time, and was afraid to speak up and control his crew as he should have. Pinto, the chef, would have been told to hit the road long ago, if I were owner of the place.
As for cutting corners, common sense should tell people that if they don't have enough capital to invest in running a restaurant business, while calling themselves fine dining or whatever...then people should not be opening restaurants.
Here in the small town of Greenbrier (where I live)...I've seen countless mom-and-pop food places open up -- Mexican, Chinese, Chinese-run donut shop, pizza and Italian -- only to end up closing down within a year due to the ineptness of the owners in running the places. Opening up a business, and establishing a successful business, is no walk in the park. A lot of sweat and worry must go into a business to get it going properly.