Core Viewpoint - There is a growing concern regarding the inconsistency in food quality and portion sizes between dine-in and takeout services among restaurant businesses, leading to consumer dissatisfaction and potential ethical issues in food preparation practices [1][2]. Group 1: Consumer Concerns - Consumers have reported discrepancies in taste and quality between dine-in meals and takeout orders, with some alleging that cheaper ingredients are used for delivery [1]. - Issues such as insufficient portion sizes for takeout and price discrepancies between online and offline menus are prevalent complaints among consumers [2]. - The difficulty in proving cases of substandard food quality makes it challenging for consumers to seek redress [2]. Group 2: Industry Practices - Many restaurant operators claim that maintaining different standards for dine-in and takeout is impractical due to high order volumes during peak hours [1]. - Some businesses have adopted practices to modify food presentation for takeout to avoid customer complaints, which can lead to perceptions of double standards [1]. - There is a call for clearer communication from businesses regarding whether the standards for takeout and dine-in are the same, as well as the implementation of monitoring systems in kitchens to enhance transparency [2].

近日，有媒体报道称，部分餐饮商家存在堂食、外卖标准不同的现象。 "很多菜堂食很好吃，点外卖就变味了。"消费者林先生说，不仅菜品口味有差别，感觉食材也有不同， 有次点烧烤外卖，发现商家偷偷换成了更便宜的肉。 一名业内人士表示，由于配送时间、距离等原因，外卖送到时，口感、食物形态会发生变化，很多消费 者对原材料并不敏感，个别不良商家"以次充好"较难被发现，消费者维权、举证难度大。 "商家应明确告知外卖、堂食标准是否相同。"中国法学会消费者权益保护法研究会副秘书长陈音江说， 应进一步推广"明厨亮灶"，鼓励外卖商家在餐饮制作现场安装监控设备，让消费者能实时查看菜品制 作。 业内人士建议，一些消费者认为的商家"双标"行为，属于当前法律法规尚未明确地带，取证相对困难， 处罚难以明确；应加大执法检查力度，并建立线索举报奖励机制，鼓励社会各界参与食品安全共治。 （文章来源：人民日报） 对此，经营一家烤肉餐厅的艾先生表示，对多数正规商家而言，操作上并不可行，"中午、晚上特别 忙，大家只想赶紧把餐出完，别积压太多订单，很难有精力搞'两套生产线'。" 一家咖啡厅的负责人王女士说："店里有款咖啡，表面奶沫很受欢迎，如果做成外卖就必须 ...