Generally speaking, those who embrace cooking are more inclined to be intolerant of sub par food. They’ll patronize the chain restaurant when forced, (such as within the confines of a lunch break), but prefer a quality home-cooked meal or the victuals of a fine restaurant. People who hate to cook are less likely to be as finicky about their food. They’re used to the below average slop being mechanistically churned out to the stressed and time limited masses. In essence, they don’t expect better. It is precisely this acceptance that allows the inadequate establishments to wiggle off the hook of culinary responsibility. What would motivate a restaurant to invest in better food or staff training when there are already throngs of customers lining up for their paltry bill of fare?

In summary, the garden variety eateries will always thrive because they have a never ending parade of customers amenable to the mass market feeding troughs. There are innumerable hordes that lack the time or inclination to cook, combined with a resigned, undemanding palate. They are willing to pay the gastronomic and financial cost of convenience.

In our culture, eating has become analogous to filling your gas tank; a hurried but necessary duty to be squeezed into the day’s routine. In a number of European countries society halts for an extended afternoon meal. Food is an integral and joyous part of life and this time is used to rest and bond with friends and family. A time to stop and smell the proverbial roses. We’ve lost that to some degree in our hectic culture and sadly, that is the true cost of convenience.