Salad bar doesn’t see health, half of the food being wasted? 9 secrets that customers don t want to know when they eat a restaurant

Eating restaurants have become popular again recently. Whether it is in restaurants, resorts, or mailings, whether it is breakfast, brunch, lunch or dinner, you can see it everywhere at the restaurant. You can use "eat as much as you like" to attract people's fun. Dailymeal reports, in order to satisfy the good appetite of guests, eating restaurants has used many clever means to save costs, which is a bit shocking and a little unsettling; the following are 9 secrets that restaurants do not want guests to know.

1. Deliberately providing small plates

The plates provided by the restaurant will be smaller than those provided by ordinary restaurants. This is a carefully designed through psychology. A study in the journal Food Quality and Preference showed that larger plates increased the amount of food received by the subject by about 25%. Another study by the American Journal of Preventive Medicine showed that the average amount of ice cream for larger bowls was 31% more than those with smaller bowls. When eating, the restaurant takes advantage of human psychology and secretly lets customers eat less.

2. Larger drink cups

drinks are usually priced independently, so the interest rate is higher, up to 90% of the amazing ones. Therefore, the restaurant will deliberately provide larger cups to encourage customers to drink more carbonated beverages, and the carbon dioxide in the carbonated beverages will swell in the stomach, creating a foot feeling, reducing the customers' willingness to return to the pick-up area to get high-priced food.

3. Trap behind seafood

High-priced seafood can easily attract the attention of buffet diners, but some comments point out that the fish provided by buffets may not be fresh or of poor quality, allowing restaurants to supply large amounts at uninjured costs; while restaurants with better quality will adopt other means to deal with large diners. According to The Local, in 2018, German three-iron picker Jaroslav Bobrowski was banned from entering because he ate nearly 100 plates of fish at the Buffet Buffet. In 2021, a buffet restaurant in Changsha, China banned a live broadcaster from entering because he ate the whole plate of food, allowing the restaurant owner to make a fortune; the incident where the big eater swallowed the sea food and was banned from being exposed also sparked a debate on the true definition of "eat until the meal".

4. The unavoidable dyeing

buffet is also an ideal place for bacterial breeding. Hundreds of people shuttled through the restaurant during meals, which was difficult to avoid microbial transmission. Hundreds of hands touched the same plates and tableware, many of which might not have been washed, increasing the risk of cross-infection food. Not only that, when the food on the plate is left at regular temperature for several hours, bacteria will breed quickly.

5. The cheapest meal is on the table.

The customers may think they are choosing the food they want to eat, but in fact, the food operators can affect people's decisions to the best of their ability and try to prevent customers from eating too many expensive ingredients. A study by the scientific journal PLOS ONE shows that 75% of diners will choose the first meal in the pick-up area and account for more than 60% of the total meal. The restaurant uses noodles, bread and other noodles before meat and seafood, so that customers will not eat too much meat or expensive ingredients.

6. Deliberately stacking dirty plates

The pile of dirty plates on the dining table may be deliberately made. In order to make the table full of dining plates, the restaurant can hire fewer employees to save costs, and the leftovers on the table will invisibly affect the guests' appetite and let them eat less.

7. Salad bar doesn't see health

Many people may think that low-heat salad is a healthier choice, but it is not as good as it is. Because fruits and vegetables are easier to preserve, they usually last the longest time they are eaten at the restaurant. If they are not finished, they will usually be reused or even sold the next day. Leftovers are often added to soups or recycled in the vegetables. In addition, fruits and vegetables are usually eaten raw and are easy to be exposed to bacteria that have not been heated and killed. Fruits and vegetables are usually placed at room temperature for a long time.

8. Foods that may be harmful to health

Some foods are delicious, but if placed in the form of a restaurant, they may suffer from health risks. For example, fish need to be at a lower temperature than others, and when it is placed with other fish meat, it can easily become a bacterial temperature bed; fried foods may be made from recycling non-fresh leftovers or meat. Bean sprouts grow in a damp environment and are difficult to clean thoroughly, so they are easily stained by bacteria. Pay attention to the cut fruit. If the fruit is not properly cleaned before cutting, the bacteria may spread from the peel to the flesh.

9. Half of food is wasted

Some people deliberately do not eat all the food in the plate in order to make a profit, just to increase the number of times and types of food. According to New York Times, only 10 to 15% of the leftover food can be reused after a day of buffet spots, and all the remaining food will be discarded. Some restaurants prepare meals for a single person in advance to prevent customers from getting too much to eat, and place cooked food in a heated, medium-in-warming manner to extend the validity period.

Responsible editor: Gu Zihuan