Manage social for four hospitality clients (restaurants, a wine bar, a small hotel), about five years now. Daily posting was never what moved their numbers. What moved them: three grid posts a week timed to when their customers actually decide where to eat - for us that's Thursday/Friday afternoon and Sunday morning. Going daily just diluted the good posts.
We did try daily for one client during a relaunch month and it was fine, but as a permanent cadence the quality slipped fast, and that hurts more than fewer posts ever did.
The thing daily is actually good for: stories. Menu changes, behind the counter stuff, polls - stories almost every day keep existing followers warm without touching the grid. So roughly three quality posts a week, stories most days, and an extra post only when there's something real to say.