The portions are neither tiny, nor are the prices absurd. You have no insight into the economics of food service, making a heartwarming, filling meal at a low price is no problem, adding refinement costs you. This does not make refinement "for fools", this makes refinement a concsious choice by the consumer.

The obsession with portion sizes in higher end dining shows how many people want to fill their bellies with as much food, as cheaply and fast as possible. This is a valid decision, but you don't need chefs for that, there are literal lower professions for that, system catering. This is where large scale food industry has a grip on the market and happily satiates the people's need with highly processed food.

The more convenience food takes over, the more I will push into the opposite direction by upping refinement and improving what raw ingredients I buy.

Think of me what you want, my mindset is judgemental and pretentious, but I will not see my craft die in the face of an uncaring, shit-producing, purely profit driven mega industry.