I found this article very interesting -
Mostly because I have seen much of this first hand. It makes me sad, but I do understand the financials of it. When I lived in Napa, CA there were so many fantastic little restaurants with imaginative entrees and boring desserts. Panna cotta and creme brulee were everywhere. One fine dining restaurant I worked in really wanted their pastry staff to be able to jump in and help butcher meat or work the lime when it was busy.