It is true that rabbit meat is a low-fat, high-protein healthy meat, but its relatively low popularity in the restaurant industry can be attributed to the following factors:

1. Rabbit meat has a low meat yield: The meat yield of rabbits is much lower than that of other common livestock, such as pigs and sheep. This means that for the same input, rabbits produce relatively less, making them relatively expensive to raise.

2. The fishy flavor of rabbit meat: Due to its low fat content, rabbit meat has a relatively strong fishy flavor. This makes it necessary to use more spices and seasonings to cover up this flavor during the cooking process, and this makes the flavor of rabbit meat dishes more complex.

3. Dietary and taste preferences: As with other meats, people's taste preferences and dietary habits have a large impact on the acceptability of rabbit meat. In some areas, rabbit meat may not be widely accepted, while in other places it may have become a common ingredient.

4. Cooking techniques and dish innovations: Cooking techniques and dish innovations for rabbit meat may need to be further developed and enhanced in some places compared to other common meats. If more tasty and innovative rabbit meat dishes can be developed, it may increase consumer acceptance of rabbit meat.

Overall, despite its health and nutritional advantages, rabbit meat has not been as widely accepted as other meats due to low meat yield, fishy odor, eating habits and cooking techniques. However, with the growing interest in healthy eating and new ingredients, rabbit meat is likely to gain more attention and acceptance in the future.