Actually, some of the best food I've had has been frozen but cooked correctly, ie. using convection. For example, Healthy Choice used to have a Marsala Pasta steamer in a balsamic wine reduction. If microwaved properly it was tastier than 90% of the expensive pasta meals I've had at 4 and 5 star Italian restaurants. And I live in NYC so I know good food.

That said, it's very possible healthy choice employs very skilled chefs to either do small batch production or has figured out a way to do large batches without sacrificing quality.

Their microwave steamer container technology also factors in, since most microwave meals taste bad due to excess moisture.

I don't think automation and quality have to be mutually exclusive. The same goes for spirits. Some small batch Icelandic vodka I had was absolutely horrible compared to the mass produced Grey Goose, despite costing more.

I see the benefits of covid. Culling the inefficiencies in our markets. Shale fracking, unnecessary luxury services like mid-tier restaurants, etc..