I would argue that if building one thing is cheaper per unit than building 100 there is something fishy going on. You aren't even good at cooking!

If the restaurant made only one dish and employed a skeleton crew reheating it from frozen because it was made in enormous batches then yeah they might be able to reduce the cost so far below you doing it at home that they can pay the other restaurant overhead and still come out on top. That's a lot different than running a full service restaurant though.

Manual labor may as easy be more expensive at scale, not cheaper. Then if you really read the article there are tax/regulatory expenses which you are spared of as an individual.