Another problem is you have no transparency with what ingredients restaurants are really using. Even if you know today, with certainty, you can't be sure tomorrow. Usually small chains will start out very high on the quality scale for suppliers and ingredients, and then swap them out as they scale/suddenly need to not lose money.

Food is tricky because once you have food processed or prepared, and you don't have the raw ingredients, you really have no fucking clue what you are ingesting. Most people act, and assume that they do.