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Personally, the best soups I’ve ever had were not made in kitchens that were optimized for efficiency or automation, they were optimized for quality.

They weren’t cheap soups, but they sure were good.

Luxury goods and staple goods have distinct optimizations, both viable for generating profits and economic utility.

A high end soup and an affordable soup might be serving two different markets.

Quality is a function of the ingredients used and the correct preparation. Neither of these things are something machines can’t do.