Chain restaurant menus may contain hidden risks, including cross-contamination at buffets, parasites and bacteria in sushi, foodborne bacteria in rare meat, salmonella in soft-boiled eggs, pollution and toxins in shellfish, non-vegetarian ingredients in vegetarian options, Listeria in pre-made sandwiches, and perishable ingredients in tuna or chicken salads. Diners should be cautious, choose reputable establishments, ask about preparation methods, and prioritize food safety to minimize the risk of foodborne illnesses.
The all-you-can-eat buffet, which faltered during the pandemic, is making a comeback in the US due to inflation and a hunger for an experience. From small-town Southern restaurants to lavish spreads in Las Vegas, buffets are attracting diners with their value proposition and variety. Buffets cater to an American dining culture that prizes consistency, value, and choice. The pandemic break allowed buffets to spruce up, and they are taking a harder look at balancing food costs and abundance while minimizing food waste.
JoDean's, a popular restaurant in Yankton known for its large buffet and event space, will be closing soon after more than 40 years in business. The official closing date has not yet been announced.
