We're in a tight spot here in the UK.
The way we see it restaraunts and pubs currently have two options.
Option one Creating a menu using frozen mass produced products from a catalogue. This can be easily executed with a tiny team but it doesn't' appeal to many diners these days and can be spotted a mile off.
Option two equip the kitchen and staff it with a big team of evermore illusive skilled chefs. Something that has never been harder to sustain than it is today.
Boxed Off is a third option, a way that restaurants and pubs can have their cake and eat it. Offering the benefits of both with none of the downsides.