I generally treat the calorie thing as an indicator whether the restaurant has over 250 staff, in case it's not immediately obvious. It's an easy way to avoid chains in disguise, where profit margins often take precedence over the quality of food and experience
I generally treat the calorie thing as an indicator whether the restaurant has over 250 staff, in case it's not immediately obvious. It's an easy way to avoid chains in disguise, where profit margins often take precedence over the quality of food and experience
That's a good point. I tend to think about it that way too, although I think you've just made me a lot more conscious of it.
Seconded - so touched you feel this way about our work, Marshall. Thank you. Lots more to come this year!
Thank once again for the mention Marshall and for the very kind words, it's much appreciated!