While personal preferences tend to make food judgement subjective, there are certainly objective standards which are relevant. There are differences in quality of the raw material (is beef prime, choice or select; is the OJ canned or fresh squeezed; are the eggs whole or boxed, etc.); then there is the preparation:  do the chef's apply talent, or just heat; then there is the service:  is the food gotten to table still hot (or cold) as the case may be, is it competently presented or just slapped