Same here. The ingredients themselves may be of low quality, nearly (or past) their expiration date...
I don't think the OP's project is particularly suspect, and on the contrary it seems to me that a "robotic" approach induces on the typical prospect's mind a more-than-vague impression that the process, in such a restaurant, is well-mastered and under control.
If there is any locally well-known label/certification of quality (ingredients, cartons...), which will be clearly displayed for any prospect to see, it may be a booster.