That’s a very engineering viewpoint. But much of the world values the whole package, including clean and neatly set tables and place settings, advice on the menu, timing of courses, QA of prep and fixing issues without customer intervention, help with any mishaps like spilled drinks or dropped silverware, boxing of food to go, etc.

A utilitarian only interested in pure food quality is much better off cooking at home. You can do better at a quarter the price.

Food/software is only about 25% of the cost and value in these businesses, though perceptions on value differ of course.