Consumer Expectations. Customers help keep restaurants in business. Their support and business are essential to the success of a restaurant. Xxxxx explained that they face a variety of challenges when it comes to their relationship with guests. Price is extremely important to diners; many customers will not be satisfied if they are being charged exorbitant prices. Participant III said, “The consumer is only as interested in sustainability as their pocket will allow.”60 Not all customers are literate about the food system, including the differences between types of production and costs. Consequently, they may not be aware of the impact their food choices have on the environment, their health, and their community. For instance, CAFO’s pollute the air, land, and water around them. Moreover, in these operations, there is no preoccupation for the welfare of the chicken.61 Individuals are not always concerned with the production standards of their food. Rather, participants conveyed that the average customer is predominantly searching for a dish that consistently appears the same and tastes delicious. When chefs source seasonally they are continuously changing their menu and rotating ingredients. Participants articulated that customers can become upset with the lack of uniformity in menus. A guest who has tried a dish at a restaurant that sources food seasonally may not have the opportunity to order it again. Xxxxx explained that the average consumer expects to have access to ingredients year-round, and they face difficulty in dealing with diners’ presumptions. Participant VIII mentioned an occasion in which this type of encounter took place. At the time of 60 Ibid. 61 Xxxxxx X. Xxxxxx, Community Health and Socioeconomic Issues Surrounding Concentrated Animal Feeding Operations, (Environmental Health Perspectives, 2007.) the interview the burger on his menu did not include a tomato because it was not in-season. Guests got upset by this and he needed to navigate how to respond to them that he did not want to serve a tomato that was xxxxx. Some restaurants, such as the one participant IX owns, do not base their menu around foods that are in-season; he has a standardized menu and serves the same dishes year-round. Participant IX communicated that a reason he does not alter his menu is because of diners’ expectations. When customers eat at his restaurant, they seek consistency; they want to know they can order the same dish every time they visit the restaurant and for it to be of the sa...
Consumer Expectations. Both parties agree that while Contractor is an independent provider of delivery services, the Contractor is performing Services on behalf of the consumer, therefore the consumer has the right to hold Contractor providing Services responsible for certain norms surrounding the Services being provided. These norms include, but may not be limited to Contractor providing Services in a timely (shortest method available), safe and professional manner consistent with General Industry Standard, Contractor attempting to provide the Services as close to “door to door” as possible taking into consideration logistical and legal limitations, or providing Services from supplier to a mutually agreed upon location with the consumer, food and/or non-food items are delivered to consumer representative of the condition provided by the supplier, food and/or non-food items are representative of the order the consumer placed with the supplier on the Company platform, and consumer’s personal information and property are respected by Contractor during and after Services are provided.
