Earlier quoted context omitted.
I believe that this is a relatively reliable marker for whether 5-star restaurants will be in the area. quick on-demand access to fresh, never-frozen, produce. They also tend to go for out-of-season / exotic produce, which is doesnt need to be grown in end-world-hunger quantities.
Why a restaurant wouldn't run their own private vertical farm where they would control the quality and amount of supply? That would remove supply volatility and transport costs entirely, and even some bulk products can be produced at smaller scale organically.
With regards to transportation costs, you're assuming that a restaurant running a private vertical farm could do so on its storefront premises, which is a big assumption. Most pricey restaurants are space-limited.