What you are describing would be great for chain restaurants like Chile's or Olive Garden, but for something sufficiently high end the people involved really matter. If you shift your view up a few notches there are many places where real intelligence and dynamicness is required that we can't yet automated.

Having a wine expert or a unique expert chef as part of the experience is part of high end dining. Consider one of those mid to high end Japanese steak houses where there they throw shrimp across the room into someone's mouth. Or a more midwestern steakhouse where you can talk with a person who butchered the steak. Or one of the new microbreweries where can can talk with the brewer about some new experiment has has and look at the brewing equipment right there. None of these make sense to automate, until we get strong AI.