I don't think either of your problems are actual problems. There's plenty of variety of food, and at a reasonable price. I also think the economics for what yo

I don't think either of your problems are actual problems. There's plenty of variety of food, and at a reasonable price. I also think the economics for what you're suggesting don't pan out--have you talked to anybody that actually does one-off dinners as chefs? The planning and costs and time investment are nontrivial.