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The article “The End of Restaurants?” by Miles Mathis, first published on July 10, 2024, suggests that the current decline in restaurant attendance and subsequent closures, including by large chains, is not solely due to rising costs or lower customer spending. Instead, the author argues that the primary cause is a loss of trust in the food supply following Covid. The author, who personally avoids restaurants due to health concerns and a preference for organic foods, believes that many people share this sentiment. He contends that restaurants are cutting costs by using inferior ingredients, particularly oils, which people are aware of and have come to resent. This trend extends to high-end establishments, which are also criticized for not prioritizing organic ingredients. The author contrasts this with the success of Chipotle and suggests a significant untapped market for organic restaurants. He speculates about a potential government mandate to poison the public through restaurants, drawing parallels to a perceived corruption in the healthcare industry where financial incentives allegedly lead to unhealthy practices. This distrust in the food supply is also impacting major food companies like General Mills, Nabisco, and Campbells, as consumers reject products containing GM soybean oil and high fructose corn syrup. The author concludes that a major shift in food sourcing and production is underway, driven by consumer demand for healthier options, and predicts that if producers continue to provide unhealthy food, people will resort to growing their own, leading to the bankruptcy of these companies. The author mentions living in California and shopping at places like Whole Foods. He also refers to formerly popular brands like McDonalds and Subway, and products like Ritz crackers, tomato soups, and cereals. The author also references Kodak as an example of a company that failed to adapt to change.
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