Because vegetarians and vegans exist. Please take care of your customers.
Because vegetarians and vegans exist. Please take care of your customers.
This is a sticky subject as often times an ingredient list is the restaurant’s artistic intellectual property. From a design perspective, where would this data be represented? In the menu? On the table? Anything that immediately comes to mind would seemingly mar the otherwise austere quality of most restaurant tables.
I eat gluten free and it would be nice to have ingredients lists because then when I did eat out I would have a better chance of not “poisoning” myself..
A few of my local coffee and food joints have begun using biodegradable and compost-friendly corn-based containers. That’s about as much as I know—and they’re obviously priced low enough to be used by independent coffee houses and restaurants. Does anybody know drawbacks to this material? Seems like a decent idea to me. Less styrofoam and I’m told, with the cups at least, that they break down in compost in 45 days!
Especially burger joints.. it just feels good to have nice clean hands before a meal. I don’t know if they have special machines to keep them warm or laundry service or what, but they’re ubiquitous in Tokyo.