I can only view food preparation and delivery by machine as a net plus, resulting in cleaner, more consistently prepared food. Unfortunately, we’re still a long way off.
In my opinion we have moved further away from that goal in the last 40 years.
I waited tables in a family owned restaurant in my youth 40 years ago.
The restaurant had been in the owner’s family at that time for over 80 years. My father had work in the restaurant in his youth and two of my older sisters worked there.
The two bothers that owned and operated the restaurant with their wives had operated the place since taking over from their father. They had a very stable menu and took great pride in their specialty of slow roasted beef and pork.
Chain restaurants have in large part supplanted family owned and operated restaurants. The pride ownership and discipline of the market has been replaced by franchise formulas and economies of scale.
My restaurant dining is done almost exclusively at family owned and operated establishments. I learn from word of mouth which restaurants to visit and which to avoid. I have my favorites that I visit frequently and many that I vow never to visit again.
I also have my favorite waiters and waitresses that I ask for by name when making reservations. You should always patronize good products and services to preserve that which is good in your community.