If the food is amazing, then people will come back. The point is to make the location slightly uncomfortable enough that people want to leave sooner, not that they hate the place. The idea is you need to balance cost of food, and customer turn around time. If you make it very expensive, people won’t feel comfortable taking the food to go, even if it is an amazing item. On the flip side, a cheap menu that is very comfortable will be overly cost prohibitive.