Fast-fine eateries, like modern Greek restaurant Souvla in San Francisco, are offering chef-made meals at lower prices. How? By eliminating a few steps in the chain. For instance, customers at Souvla order at the counter, rather than via waitstaff. Or they take their food to go, which requires fewer employees. Judging by Souvla’s popularity, it seems many diners will happily forego full-service in favor of a smaller bill at the end of the night.