In a market that is competitive as the hotel industry, participants have to find ways of attracting as many customers as possible. Even if it means using deceptive means that will make people spend more bucks on food items. Appearance matters in this field and contemporary restaurants have perfected this art of deception. For instance, almost all food items that are presented on a restaurant’s website are nothing as close to what will be delivered. The goal here is to have as many customers as possible even if it means faking grills marks to do so.
Accomplished chefs will tell you that people often feast with their eyes first before deciding on whether to buy them or pass. A plain together with a badly presented food item will always be a knockoff and buyers won’t even spend second thoughts on them. Having grill marks has upsold buyers by giving them the sense that the food was smoked on a grill. Things get even more interesting when those charred black lines run along perfectly. The buyers are excited knowing their buns were tossed about in a smoky charcoal grill behind the counter.
Research done on fast foods across all of America has determined hash markings increase sales in steaks. With this data out, it was only a matter of time before restaurants develop ways of duping the markets with fake grill marks on steaks. In these businesses, driving sales up matters, and critics even wonder if people’s health was put into consideration. Restaurants are leaning more towards appearance than nutritional values. When buyers see a bun with grill marks, all they think is the heat and deliciousness that comes with it.
Most of the advertising today is done on social media and prints that have gone digital. Therefore, for restaurants to gain traction with customer’s attention, they have to rely heavily on visual cues. The markets of today are more driven by looks, the more attention you have the more buyers you will convert. The hotel industry had to adapt to customer’s satisfaction with visual cues by engraving the grill marks, whether fake or not, to survive the markets.
Claudia Ficca is a top food stylist who has worked with Vogue Magazine before, writing on their food segments section. She argues it was imperative to have those grill marks because it makes food items appear “grilled”. And if that is what customers want to get them to think anything with a mark is delicious, then that’s what they will get. Using the fake grills engraving is not limited to fast-food restaurants alone, it’s also practiced by the meat suppliers. Those that do a production in mass supply across different fast-food joints.
Customers have this preconceived notion that any meat with grill marks on it received special attention during preparation. Most of them loathe the idea of mass production, especially in their favorite burger. To overcome this, suppliers have found ways of creating pasting solutions that give meat steaks a charred appearance. These solutions are a mixture of animal fats, salts, and some flavors to add that extra grilled burned appearance. The idea here is to deceive consumers into thinking their favorite steaks weren’t mass-produced but received thorough cooking on a smoky grill.
When you think of it from an economic perspective, you will see it’s frugal to go the fake grills mark ways. The cost of installing and running grills with charcoal will certainly have a big impact on the final profits considering some food items go for cheaper prices. Plus, relegating fake grill hashing to a mass producer saves money and time for the restaurants. All they have to do now is to cook them with their special ingredients, add labels and land them on a customer. A win-win situation for the hotelier and the mass producer; an orchestration of a good business whilst minimizing the cost.
Overall, the fake marks grillings don’t add any flavors to food items, but a psychological trick of assuring consumers they were tossed on a grill. You may think it’s lame, but looking at the numbers of sales will change your mind about how ingenious the method is. It’s all a game of deception, and the markets’ scorecards are leaning towards restaurant business owners. It’s how hoteliers minimize the cost of production to have substantial profit margins.