"Restaurant Quality" is a silly term that, IMO, means pretty much nothing. If anything, a restaurant has an edge with some equipment like a deep fryer (I know, not really an "edge") or the feasibility to cook in volume - A full rock salt encrusted prime rib is an an example - makes more sense to cook a full rib for 20 people than a small one for 4. When I hear "restaurant quality" I think more in terms of equipment than food.