Reply to Warning - Gastric Problems after Chipotle Delivery

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[quote=Anonymous][quote=Anonymous]I'm worried about all restaurants right now because their turnover has gone down. When ordering from restaurants I'm getting the delivery in like 25 minutes (I do live close to a bunch of restaurants, but still). THey are SOOOO much less busy than in the past. I'm even more worried about restaurants whose main business was dine in (e.g., Eddie V), because they have more "fresh" ingredients and are now having maybe 10% the customer base that they did. [b]Although, at least nice restaurants should be practicing better food safety and handling.[/b] How old was that Chipotle that you got? Normally their food turnover is a few days (you can calculate this from their financial statements), but now it's probably a month! Holy food spoilage batman [/quote]

No--Nicer restaurants have [b]worse[/b] food handling. Part of it is that they simply have more human contact with food in nicer restaurants, plus they are less afraid of lawsuits.

At a fast food restaurant, the emphasis on efficiency/speed (time for an order is a major metric) means human hands don't touch your food much. A lot of stuff is also cooked in ways that kill any bugs--think going from frozen to an industrial fryer for fries--nothing survives frying and hot oil. Or 500 degree pizza ovens, nothing survives that. And after it comes out there's minimal touching because fast food doesn't ask employees "plate" the food (which usually requires touching)--they use time-saving gadgets to scoop out multiple servings hot fries into holders, and employees don't touch the hot fries. Likewise, a pizza slides into the box, and they use the cutter that doesn't require you to touch the pizza.

Another key difference that gives fast food an advantage is the staffing system. Because of the need for efficiency, the cash and credit card handling are usually separate from the people who serve and prep your food. Even in modern drive throughs, those are usually two totally separate stations.

Also, in fast food, one key role of the restaurant manager on the duty is to enforce safety regulations and be prepared for a safety inspection from the state OR from corporate. There is a huge emphasis on "don't get sued" (Especially now) and part of that is safety training.[/quote]

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