Explore Eat & Enjoy
Restaurant Critic & Food Blogger
WATCH OUT WHAT YOUR EATING NOW!
As if this pandemic hasn't killed the food industry, restaurants and the self employed entrepreneur serving home cooked dishes. The problem is simple. When inventory is ordered, theres a certain number of days that the inventory must turnover before it goes bad. The concern is when business reopened, it wasn't opened at 100%, so the turnover was much lower resulting is more perishable items spoiling. Yes, there are ways that business can mask spoiled food. They certainly don't want to throw the food away as it would be the right thing to do but they disguise the food, more saltier, more sweeter, more time marinating, an assortment of ways.
The owners concern is making money to at least pay their overhead, payroll and rent. So, don't expect what your expected prior to the pandemic. It's not there and won't be for awhile until this pandemic blows over.
So, as you order take out, you won't know what your getting until you come home. Just be careful out there.
Chef Woo Can at www.chefwoocan.com
#spoiledfood, #chefwoocan, #badfoodinventoryfromcovid19pandemic