财经聚焦丨堂食“货真价实” 外卖“凑合了事”？——部分餐饮堂食外卖“双标”现象调查

Core Viewpoint - The article highlights the issue of "double standards" in the food quality and portion sizes between dine-in and takeout orders in the restaurant industry, raising concerns about consumer rights and food safety [2][5][9]. Group 1: Consumer Experiences - Consumers have reported noticeable differences in food quality and portion sizes between dine-in and takeout, with some claiming that takeout meals often use inferior ingredients [3][4]. - Specific examples include a consumer noting that a restaurant used lower-quality meat for takeout orders and another mentioning that the portion size for takeout was significantly less than for dine-in [3][4]. Group 2: Business Practices - Some restaurant owners acknowledge the challenges of maintaining consistent quality between dine-in and takeout due to operational pressures and the need to manage costs [3][7]. - High delivery platform fees, which can account for 23% to 25% of the order price, compel some businesses to reduce portion sizes or use cheaper ingredients for takeout to maintain profitability [7][9]. Group 3: Regulatory Challenges - Current regulations do not adequately address the issue of double standards in food quality between dine-in and takeout, making it difficult to enforce penalties against non-compliant businesses [8][9]. - Legal experts indicate that existing food safety laws focus on hazardous food and do not clearly define or penalize the practice of using different standards for dine-in and takeout [8][9]. Group 4: Recommendations for Improvement - Experts suggest that transparency in food preparation and clear communication of differences in quality and portion sizes between dine-in and takeout are essential for consumer trust [9][10]. - There is a call for enhanced regulatory frameworks to address the unique challenges posed by the rise of the takeout industry, ensuring that consumer safety and fair practices are prioritized [11].