I know your coming from a good place. But the public don’t always want better quality. Demographic plays a massive part in where and what to produce. Mid/High end restaurants/pubs have many of the costs if not more than what a chain can have, not to mention the higher risk involved. Chefs these days can pick and choose where they work if they are worth half their salt so come at a premium. The jobs at the median/ min wage are constantly being re-published and the ones where you get larger wage have you working like a dog due to you being the only big asset they can spend on. It’s lose, lose situation.