Have you ever managed a commercial kitchen? Or hired and supervised cooks?

I know people who have, and it is far from an easy or straightforward thing. If you want to stay solvent and out of jail anyway.

Most restaurants go bankrupt within a few years.

I have worked in a ghost kitchen, its not rocket science.

We discussing a canteen for employees, not a commercial restaurant. You don't need marketing, you don't need to turn a profit.