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I suppose, in exactly the same way instant / frozen food makes cooking more enjoyable. If it was just a chore that you had to do, and now it's faster, sure, grab that cup-o-noodles. Knock yourself out.

Just don't expect to run a successful restaurant based on it.

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A decade or two ago I remember an experiment where canned food was presented in a restaurant setting and people couldn't tell it apart from the hand-hooked. The presentation was what mattered, as long as it didn't look like it was canned/frozen then they thought it tasted like restaurant quality.

In many cases canned food is a lot closer to fresh than frozen or instant would be.

In any case, those are ingredients (analogous to...libraries I guess?) and not to the whole application. If you served someone a canned sandwich or canned sushi or some such, they'd notice.

The famously unsuccessful restaurant of McDonald's begs to differ

Touché.

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