It runs down to the service capabilities. Try to serve the same dishes with a only-tray-no-trolley service to 14/76 instead of 8/42 with basically the same amount of FAs, if you take away the one who constantly cleans the loo and the one who has to continuously serve the drunks at the bar and trying to get them out of the way of the poor girls running from the galley to the most forward C pax.
On my last pax flight in C, i received the wine first, 13min after that the already cold food and the second serving of wine after they passed with the coffee. The poor crew were over their ears in running around for wrong meals, complaints of no more of this or that, et cetera.
Then i got back and listening to FM hear all the wellness dribble about the glorious service on EK flights .....
Basically the food would still be ok, if served warm, on time and with the correct liquid accompanying it.