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my family has owned a Chinese restaurant for about 20 years now and i can honestly say the majority of the clientele care more about stuffing their faces with as much food  can buy than taste. A lot of places would rather cater to that bunch because it means less work and more profit. A bunch of new Chinese places sprung up around us and the majority of them either cook their food ahead of time and place it in a steam table where it sits all day and/or use really poor quality food. I found out the owner of one place nearby will buy almost-spoiled vegetables at a discount price to put in fried rice.Restaurants that use fresh good-quality ingredients and make everything to order definitely have to charge more, which causes incessant bitching in 50% of the customers, who will likely then travel down the road to the lovely buffet place. My family's restaurant still hand-makes everything like spring rolls and wontons and such, but really it doesn't seem to be worth the effort and extra work if half of the customers don't give a poo poo. So it's not surprising more and more places are willing to sacrifice quality just to stay in business.
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Aug 31, 2014 08:34
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| # ¿ Apr 27, 2024 16:52 |
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