The loneliest clam chowder
“I work for a chain restaurant that serves several soups except people rarely order them, especially not the clam chowder. I don’t know if it’s just the part of the country I’m in but nobody likes clam chowder here. But corporate says we have to keep it on the menu so it just sits in its warming machine all day, every day. They do keep it warm but how good can it taste after being cooked for 12 hours straight?” – Antonio M.
Meat that’s been more than freezer-burned
“We buy all our meat products frozen which doesn’t sound too bad except when they are delivered sometimes they’ll sit out for hours, slightly thawing before refreezing when we put them away. Also, some have been frozen for months or longer.” – Catherine J.
Pasta for high-profit margins
“By far, our pasta dishes are the cheapest items to make but they’re not always cheaper on the menu. They taste good but if I want to get the most value for my money I’d buy something else. Also, our kitchen is pretty lax with the whole gluten-free thing. They say you can sub gluten-free noodles in any dish but I’ve seen them more than once just use the regular noodles.” —Lillian J.
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Source: RD.com
