Introduction
Every day, thousands of people eat at restaurants. Some of them are tourists who only visit that one restaurant once, while others are regulars who love their favourite place and always go back for more. But how often do those customers ask themselves what makes their food so delicious? Is it because they're eating in a fancy restaurant with fresh ingredients? Or is it because they're unknowingly ingesting toxic chemicals with every bite?.
You may be wondering exactly what makes a restaurant toxic. The main ingredient of a toxic restaurant is cost-cutting, particularly in the form of cheap and toxic ingredients.
You may be wondering exactly what makes a restaurant toxic. The main ingredient of a toxic restaurant is cost-cutting, particularly in the form of cheap and toxic ingredients.
Take, for example, this dish:
A frozen chicken patty (full of antibiotics)
A bag of potatoes (potatoes have gluten)
Some cheap cheese slices and a few other toppings that are probably also full of chemicals (I've seen some pretty awful burgers from "healthy" restaurants before).
Here's how you can fix that.
Use organic ingredients.
Use local ingredients.
Use fresh ingredients.
Use high quality ingredients (not cheap ones).
Use natural ingredients (not artificial or processed).
Avoid GMO and irradiated foods, as well as MSG-containing items in your restaurant!
Using quality food ingredients will not only ensure your customers know that you care, but it will also ensure your restaurant stays open.
If your restaurant is open, chances are you use at least some quality ingredients in the food you serve. With so many options of where to buy your food from, why would you choose to skimp on quality?
Well, here's one pretty good reason: using quality ingredients will result in better tasting food for your customers. And when people like their meals better, they stick around longer and spend more money on drinks. There's also another benefit: healthier menus that taste great can be a real selling point for restaurants with health-conscious customers (and I know we all have some). And if that wasn't enough...Quality ingredients also mean less complaints! When someone eats bad food and gets sick afterwards (or even just tastes nasty), they're probably going to tell all their friends about it—and those friends probably won't be coming back anytime soon either. On the other hand, if somebody finds that they enjoy eating at your restaurant because everything tastes so good...they'll start telling all their friends too.
This will lead to more repeat visits by happy customers who keep coming back because not only do they love everything about eating here but now there's a chance there might be space available when it comes time for their next visit which means no waiting around either.
Conclusion
You may be wondering exactly what makes a restaurant toxic. The main ingredient of a toxic restaurant is cost-cutting, particularly in the form of cheap and toxic ingredients.