It will make good tasting food for the vast majority almost out of reach. Your suggestions (above) may be do-able in the large, noisy chain restaurants that move 'em in and shove 'em out the instant customers have wolfed down their flash-frozen, microwaved burgers, steaks or battered fish. But overregulation like this, combined with the inevitable calorie-disclosure regulations soon to come, will absolutely suppress or destroy the ability to make a profit of sandwich shops, mom'n'pop diners, bakeries-with-tables and artisan chef's first restaurants.
In fact, the Food Network ought to sue the state of Maryland for even thinking of such a thing.
“It will make good tasting food for the vast majority almost out of reach.”
How expensive and intensive is the Md required training? I could not find that out, maybe you did?