One concern may be how easy would it be for a small restaurant to do this? Large chains with highly standardised processes probably have this information to han

One concern may be how easy would it be for a small restaurant to do this? Large chains with highly standardised processes probably have this information to hand. But for small restaurants, even if they analysed every meal before putting it on the menu, how do you know the chef wasn't a bit heavy handed with the cream that day. The differences may be small enough to be negligible, but it could still be costly for small restaurants that are already operating under tight margins.