How about the monetary benefits of reduced liability because you can watch your chefs and make sure they are following food safety rules. I've done 3rd party mock health inspections of restaurants and when it gets busy and the new guy, for a real example, then forgets that you can't use the same sink of running water to thaw shellfish and fin fish as this would allow cross-contamination between two major allergens. There's already a lot of real time digital monitoring of kitchen worker's performance in some major chains. Like I can't get them to stop what they are doing so I can open the check the temp of the chill drawer in front of them. They just can't afford to lose the time in preparing your order. Honestly with computer vision and robot dexterity where it's at it doesn't seem like we're too far away from robochefs that can make meals. It won't be able to make everything but it will be able to replace a lot of labor and that will incentivize restaurants to use them and to develop menus that are more robo-friendly.