The number of restaurants has improved overall, with Disney Springs adding quite a few good options.
The
quality of the food at the Disney-owned restaurants was decimated in the late '00s due to the emergence of the Disney Dining Plan. With it, they forced restaurants to cut down menus, use cheaper ingredients, homogenize the sourcing, etc. If people were paying in advance, they had every incentive to make the food cost as cheap as possible to save money. Famously the head of F&B, who had seen taking WDW from a burgers & fries resort to a world class food destination in the 90s/'00s with places like Citrico's, V&As, Jiko, etc left because he didn't like how they were no longer allowing restaurants to manage their own operations and menus, which was a key part to his effort.
https://scottjosephorlando.com/dieter-hannig-leaving-walt-disney-world-co/
If you'd have gone to Chef Mickey's 15-20 years ago, for example, you'd have found that nearly every dish was made from scratch in-house (RIP to the homemade parmesan mashed potatoes). Now most things are either Sysco or prepped off-site.