Thats what I said? Its a three way tradeoff between diversity, availability, and quality. If you want one you sacrifice the others. The best way for most people to eat sustainable good food on the regular is to eat on a schedule (when chefs can make it fresh) with a limited selection (whats seasonally available).
While it might seem not intuitive it is actually 100% incorrect. Larger menus command smaller prices and shittier food, which is why all excellent restaurants converge on very small menus ( not more than 1 page ).
Places with large menus typically are diners, casual sit down restaurants and ethnic pre-gentrification places. Large menu non-chain restaurants are likely to have low grades from the health departments and use produce and proteins on the verge of spoiling. To compensate for that such places tend to have low prices.