Banter What do you need?

I've considered it in the past and ordering half of my meals would be helpful. However, I'm scared of it. What kinds of surfaces they cook everything on? Is a lot of stuff handled by and packaged in plastic or aluminum, etc? Too many important questions which won't be answered.
 
Stanthropical said:
I've considered it in the past and ordering half of my meals would be helpful. However, I'm scared of it. What kinds of surfaces they cook everything on? Is a lot of stuff handled by and packaged in plastic or aluminum, etc? Too many important questions which won't be answered.
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True, one of the many reasons I make my own meal preps.

I have a friend that worked in the particular industry for 3 years, I can check with them if they have some more information on the topic.
 
The information they'll have is predictable.
Supply comes from the same places as all restaurants source ingredients. There's literally nowhere else to obtain food for mass-production and that includes equipment. Giant cans of sauces and oils, giant frozen ingredients, etc...

Imagine buffet-style kitchen with often malfunctioning equipment operated by underpaid employees for most of the day on PFAS-coated and aluminum surfaces for efficiency and cost-effectiveness, scraped all day with metal cooking utensils.
 
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