Years ago a friend introduced me to burr grinding and pour overs. I can never go back. Every morning beans are freshly ground. Even pedestrian variety beans freshly ground are better the pre-ground. Then it's pour over time. Which brings me to restaurant "coffee". I've yet to have a good cup of coffee from a restaurant. I haven't ordered it in years. Terrible. It keeps me from ordering dessert. McD's coffee is better than any restaurant coffee I've ever had. Don't they get it?
Since young, I have been fascinated why some coffee is so addictive, and some so repulsive. Why some coffee smells nice but taste horrible. Why some coffee smells so-so but taste heavenly. Why some coffee smells horrible and taste horrible. There are also coffee that doesn't smell and taste like coffee. I love the traditional roasted coffee bean smell. The smell is heavenly. During roasting, You have to add sugar and margarine (not healthy actually) to give that special aroma. If I go travelling, I must drink the local traditional coffee. And always stand near the fire to SMELL the aroma!!! Between drinking McDonald / Starbuck coffee vs thirst myself to death, I'd prefer to thirst myself to death. Why McDonald/Starbuck make such an expensive but horrible coffee? Obviously I am not the McDonald/Starbuck target audience. Anyway, To each its own. Any coffee in Heaven?
They don't care. The amount sold in quantity and in money is irrelevant to the restaurant. They make more money selling mineral water and it's way easier. A good coffee needs daily adjustments of grind and weight, fresh ground, not so fresh roast (a month on the shelves to realise it's post-roast gas, mostly co2) An average restaurant, except high end, can't dedicate resources (staff and time) to things that make a few dollars, like serving icre cream and coffees. Although some items have great margins, you need volume to justify overheads and need to specialise to guarantee quality and consistency.
Also... The higher the quality, the more difficult is to get it right, as these beans are more delicate. And a small error (from roast to brew) can make the difference between a fantastic coffee and a burned, acid, bitter, nasty glass of dirty water. Home filter style of machine are more forgiving than high pressure espresso ones.
The pour over cones are pretty good, with the additional benefit of zero maintenance apart from a quick rinse.