It&#x27;s more about preparing fresh food at scale. It&#x27;s really hard to handle large amounts of raw veggies (cilantro, lettuce, and tomatoes). If these get contaminated in the field, a restaurant kitchen can&#x27;t clean them well enough.<p>Restaurants that process their ingredients in a central kitchen can put ingredients through more aggressive sanitation treatments, and deliver them to stores pre-processed. But, that doesn&#x27;t come across as particularly fresh or local.