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A new survey from Peapod reports that 71 percent of people have had food and drinks stolen from a work refrigerator. And it appears that it’s the men’s fault. Men were nearly twice as likely as women to admit to have taken food that didn't belong to them. One solution is having your company follow the likes of Google and other Silicon Valley businesses that offer free food around the clock – the other way is to store your foods in anti-theft sandwich bags. No, there isn't a lock on the bag, but rather the bags are designed to be visually deterrent – they're printed with spots of green mold, insects or other mouthwatering designs.
A Chef Who Puts Food Second, and Presentation First
Geoffrey Lee, chef/owner of the San Francisco-area restaurant Ju-ni, told the San Francisco Chronicle that he designs his food presentations specifically for taking pictures and having his patrons post them on social media sites like Instagram. One example? A 12-item sushi presentation that costs $90 and is set on a long, sleek wooden handled spoon.
According to Michael Bauer, arguably one of the best food writers in the nation, this sushi restaurant is designed to cater to a younger generation of diners. He says that “unlike most sushi restaurants that have a soft, cocoon-like feel, Ju-ni is open and bright, as if to create the best environment to snap photos of [Lee's] alluring parade of intricately conceived sushi: salmon roe topped with frozen shaved monkfish liver; unagi warmed by a blowtorch with delicate gold-leaf flakes dancing on top; and amberjack with the heady aroma of just-shaved lime grated over the top”.
What can our supermarket prepared food sections learn from Lee?