A successful independent restaurant gets a 2 or 3 percent profit margin. Big name restaurants get a lot more than that. They've got a plan, workshopped broadly appealing products, and name recognition that gets butts in seats even in the most competitive, epicurean scenes because they're a known quantity. Many people value comfort and safety over new, fashionable, and refined experiences in their food choices, even occasionally. If a Michelin starred restaurant in the US served a burger at their bar, it would probably be the best selling item they had.

If corporations can tack a few new delivery menus onto their existing kitchen for the price of some web consulting, then sure. If it means shedding all the value they've built over the years to do a no-name pop-up located in an office building outsourcing the technical infrastructure they've already built? Not likely. Even for medium sized local restaurant groups it's probably not a great fit unless they already had the big expansion plan in place.

I think you're subconsciously reacting to the bland, tech-ish aesthetic these places adopt because their uniform online presence is included in the rent and their branding was done by someone on fiverrrr who wouldn't know the difference between the food scenes in San Francisco and Cheboygan if you funded their yacht, let alone for the $60 they bid on the project.