Dining experiences increasingly prioritize image over genuine quality. Some restaurants use deceptive methods, such as false scarcity and artificial ingredient substitutions, to enhance perceived value. Tactics like service fees and theatrically presented food contribute to a performance that often masks questionable practices. Toronto restaurant critic Madame Marie notes how these strategies are becoming common, urging diners to recognize their role as participants in this created experience. Understanding these manipulative marketing techniques is essential for upholding food integrity and ensuring honest dining exchanges.
Restaurants are using theatrics and gimmicks to trick customers into spending more, blending the dining experience with deceptive practices that compromise integrity.
Diners are not just customers but participants in a carefully choreographed experience, where recognizing shady practices is crucial to maintaining honesty.
Collection
[
|
...
]