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Besides all the other reasons listed. The value of a restaurant is that they feed you with an unique experience. The recipe is not the experience, it's just a broad guideline. Everyone knows how burgers are made. But I've tasted some pretty unique burgers in my life, for which the experience of having eaten would not be possible to replicate even if you had a gram by gram breakdown of the constituent chemicals.
Food like burgers are also 85% technique and 10% equipment. I can't cook one at home the same I could back I the day in an industrial broiler.
What is the remaining 5%?
The product itself.
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