However, according to John Stanton, Ph.D., chair of food marketing at Saint Joseph’s University in Philadelphia, the “frills” that come with fast food or restaurant meals could become a thing of the past.
“In an environment where food companies are reducing the size of packages and charging more for products, consumers can expect to pay for what they used to get for free.”
This trend has become a standard in the airline industry- - where travelers now pay for things like extra baggage and in-flight refreshments, and has recently found its way into the restaurant industry. “We’ve already seen companies finding subtle ways to save money, so charging for condiments should surprise no one,” says Stanton.
Some consumers might be up in arms about paying for barbecue sauce, but Stanton argues that these new business practices could be beneficial in the long run. “Those who don’t use the free condiments would rather other people pay extra than see the price of their burger increase,” he says. It is also important to recognize that the small savings one consumer may see by using less ketchup adds up to huge savings for the restaurateur, which will hopefully keep food costs down or lead to one less person losing their job. In the case of the airline industry, loading up the plane with fewer suitcases and water bottles equals less fuel, keeping ticket prices affordable. “It might seem like greed, but in reality, companies are doing all they can to reduce waste, which keeps the cost of food down for the consumer.”
“In the long run consumers will accept the added costs- we always have,” Stanton adds, but notes that the bare-bones approach to dining out probably won’t last forever. “The good news is, after a few years, some innovative business will say, ‘There’s no charge for extras.’ As they grow, everyone will follow suit, and we will once again have ‘ketchup galore.’”
Stanton can be reached for comment at firstname.lastname@example.org, 610-660-1607 or by calling University Communications at 610-660-1222.
Stanton | Newswise Science News
Frugal Innovations: when less is more
19.04.2017 | Fraunhofer-Institut für Arbeitswirtschaft und Organisation IAO
Europe's microtechnology industry is attuned to growth
10.03.2017 | IVAM Fachverband für Mikrotechnik
Staphylococcus aureus is a feared pathogen (MRSA, multi-resistant S. aureus) due to frequent resistances against many antibiotics, especially in hospital infections. Researchers at the Paul-Ehrlich-Institut have identified immunological processes that prevent a successful immune response directed against the pathogenic agent. The delivery of bacterial proteins with RNA adjuvant or messenger RNA (mRNA) into immune cells allows the re-direction of the immune response towards an active defense against S. aureus. This could be of significant importance for the development of an effective vaccine. PLOS Pathogens has published these research results online on 25 May 2017.
Staphylococcus aureus (S. aureus) is a bacterium that colonizes by far more than half of the skin and the mucosa of adults, usually without causing infections....
Physicists from the University of Würzburg are capable of generating identical looking single light particles at the push of a button. Two new studies now demonstrate the potential this method holds.
The quantum computer has fuelled the imagination of scientists for decades: It is based on fundamentally different phenomena than a conventional computer....
An international team of physicists has monitored the scattering behaviour of electrons in a non-conducting material in real-time. Their insights could be beneficial for radiotherapy.
We can refer to electrons in non-conducting materials as ‘sluggish’. Typically, they remain fixed in a location, deep inside an atomic composite. It is hence...
Two-dimensional magnetic structures are regarded as a promising material for new types of data storage, since the magnetic properties of individual molecular building blocks can be investigated and modified. For the first time, researchers have now produced a wafer-thin ferrimagnet, in which molecules with different magnetic centers arrange themselves on a gold surface to form a checkerboard pattern. Scientists at the Swiss Nanoscience Institute at the University of Basel and the Paul Scherrer Institute published their findings in the journal Nature Communications.
Ferrimagnets are composed of two centers which are magnetized at different strengths and point in opposing directions. Two-dimensional, quasi-flat ferrimagnets...
An Australian-Chinese research team has created the world's thinnest hologram, paving the way towards the integration of 3D holography into everyday...
24.05.2017 | Event News
23.05.2017 | Event News
22.05.2017 | Event News
26.05.2017 | Life Sciences
26.05.2017 | Life Sciences
26.05.2017 | Physics and Astronomy