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Is that $1609 profit or an increase in revenue?
It’s both, assuming you are already at a breakeven or better.
There are no additional expenses in the second scenario, so every additional dollar goes to profit.
If the restaurant has the know how to build a “real” theoretical food cost than they could increase gross profit $ per plate by slicing away the losers on the menu. If you sell less items that have a low gross profit compared to your other menu items, well than it’s the same thing as raising prices, except without actually raising prices and upsetting customers.