12 Controversial Secrets Restaurant Chains Don't Want You to Know

Plastic is huge restaurant chain problem.

Chain restaurants aren't eco-friendly because of single-use plastic. Take-out must be sustainable, from bags and containers to silverware and worker gloves.

Some menu items may have questionable ingredients.

As the current dispute over a fast-food chain's tuna indicates, if a company isn't explicit about its ingredients, they may be hard to recognise.

Many dishes may have been shipped frozen.

Many chain foods are premade. Remember those 'new' filled jalapeo appetisers or that delicious Lava Cake?

Some of your food may simply be microwaved.

Many customers may also be disappointed to learn about how much microwaving is often happening in chain restaurant kitchens.

Servers use terminology very carefully.

We’re well into the pandemic at this point, so now
is the as good a time as any to start in on a new podcast.

Grill marks may be fake.

The Counterreports that certain chicken (or other proteins) with "grill markings" may be microwaved. The Counter specifically highlighted the McRib at the time.

Some unhealthy items often masquerade

Some restaurants may not be actively lying, per se—but they definitely might be lying by omission.

Vegan items may be fried in animal fat.

Fryer for fries and chicken fingers. Vegan? Froth oat milk like dairy milk. Avoid these restaurant shortcuts if you're vegan.

Ice and soda machines can harbor tons of bacteria.

Many restaurant soda fountains are "the dirtiest machinery" since the hoses, pipes, and ice compartments aren't cleaned.

Items may be purchased, slightly modified, and up-charged

A 'homemade' cheesecake piece cost $7. On his way to work, one sous chef picked up a $5 cheesecake from Giant Food.