8/10/2019 Top 10 Ways the Restaurant Industry is Hijacking Your Brain

1/2

8/10/2019 Top 10 Ways the Restaurant Industry is Hijacking Your Brain

2/2

+ ,aster consumption and cost-sa"ing steps 6onsider 6hili%s boneless hanghai chicken

wings+ " food designer says that about them, -taking it o& the bone is like taking the husk o& the

nut. (hat processing step reduces the need for chewing, making the food faster to consume. (he

wings contain a solution of up to 27 percent water, hydroly8ed soy protein, salt, and sodium

phosphate. (he water is there to bulk up the chicken3the industry calls this -reducing shrinkage.

9ater is also cheaper than chicken breast, so it%s less costly to produce. "nd 4nally, water makes

the food softer and chewing easier.

. /When in doubt# thro cheese and bacon on it* is a standard joke in the or$d of chain

restaurants But it orks "long with enhancing melt and making food easy to eat, these layers

are cheaper to produce than the central ingredient )such as meat or 4sh* they :avor. (hey%re also

visually appealing, straightforward, and familiar. ;uesadilla, is described on the menu as follows+ -acked with saut?ed chicken, sausage, bruschettta

marinara, @andA bacon and oo8ing with onterey Back cheese. 9e coat it with armesan and panfry

it to a crispy, golden brown, then dri88le it with balsamic gla8e.

,ood is assemb$ed# not actua$$y cooked# in chain restaurant kitchens(hese restaurants

make use of -individually 5uick fro8en foods. hrimp, potatoes, and chicken nuggets are blasted

with cold air, cold nitrogen, or cold carbon dio