Not so much this, IMHO, but, rather, the restaurant is held to tighter constraints in terms of food costs, etc. An independent is more likely to be willing/able to run a higher food cost than an establishment owned by a hotel, thus the quality of the former can likely be better than the latter.

While I agree the overall quality of hotel eateries isn't what it should be, it's certainly gotten better over the years. And while I'd steer away from 'chain' (Chili's) or 'formulaic' hotel restaurants (like Marriott's American Grille, et al), those stand alones/free-standers who associate themselves (or are situated on/near) a hotel should be held to the same standards as any other place.

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