there are many phenomena that the value of food does not match the price.

First, the "seasonal price" is vague. Seafood, poultry, and high-priced vegetables are often marked with "standard price" on the menu, and consumers find that the price is surprisingly high when they check out.

second, there are many restrictions on coupons. Some restaurants attract business with preferential vouchers. When the consumer next dines and presents the voucher, the store prevaricates on the grounds that "this voucher can only be used at a certain time of the day" and "this voucher is only valid for some dishes", and excuses it with the terms printed on the back of the voucher, such as "If there is any change in the rules of use, no notice will be given in advance" and "The right to interpret this voucher belongs to our store".

thirdly, the raw materials are switched in the middle. That is, the food that consumers choose to consume is inconsistent with the food provided by the operators. Even if face-to-face verification is required, it is impossible to prevent the merchants from tampering with the cooking process.

the fourth is the falsification of seafood measurement. Because many seafood are weighed by the catty and expensive, operators often cheat in seafood measurement. If plastic foam is placed under the electronic scale, it will lead to the shortage of two pounds when weighing; When consumers choose seafood, they will "start to calculate" according to the unit price figures, and weigh and price the scale and seafood together; Stack items in front of the electronic scale, or put the scale far away, which makes it difficult for consumers to see clearly.