I think you are correct, but in the nearish future I don’t think it’s unlikely that the costs come down to the point where cheaper to use these machines than to pay for the labor of 4ish chefs.

I think a big part of it comes down to handling maintance and repair for the machines. Maybe they’ll move to having one technician on call to service a large area. Or maybe they will try to make the devices simple enough that they can train normal employees to do maintaince and fix problems.