Question about cruise cuisine

[ToddDH]

Kuki can best answer this as he is a retired restauranteur but I'd like also to hear other opinions.

I've only cruised on one ship (3 times) on one line and saw the decline of the cuisine, especially on our last cruise.

Question 1 is, is the menu the same for all "free" restaurants on all of the ships of an individual cruise line at any given time? Obviously it might have to be different for extra cost specialty restaurants, such as on the Epic where there are twenty restaurants alone.

Question 2: If it is supposed to be if not identical at least very similar, how can the food be consistently rated sub par on one ship while another gets consistenly better ratings yet the ships are both of the same line? It's like one can go to McDonald's in Iowa, then Florida then New Mexico and it's always or very close to the same and here we're talking thousands of restaurants. The same pretty much goes for Red Lobster, etc.

Question 3: If there is one executive chef for the the Cruise line then how can the above happen so frequently? One would think that if thousands of land restaurants can be so replicative, why can't a cruise line with maybe twelve ships do the same? BTW, I've taken into account only those that sail from and return to American ports.

I solicit your opinions.