Most university cafeterias are not in one area.

In comparison, it is hard to swallow, and it is even harder to swallow. After only four years, after entering the era, I interviewed with a large company. If I accidentally entered a hardware factory, I need to be more careful.

Not to mention the heavy workload, Japanese gourmets also find it difficult to swallow, and the same goes for the items around us.

It seems that there is only nourishing soup.

It's not like cooking, it's like cooking.

The new employees are not used to eating.

It is recommended that the elderly get used to being hungry for two more meals.

Workers say the food in many factory canteens and school canteens is not delicious.

Such conditions are widespread and routine.

I have experienced it myself.

In the first few days when I arrived at the factory, I would rather eat instant noodles than the food in the cafeteria. But after three days, I couldn't work hard anymore.

Instant noodles are also difficult to swallow, and it is very easy to feel nauseated if you eat too much.

On the contrary, the food feels delicious. How could this happen?

Many friends don't know, there are interests, there are odor problems, and it is impossible to satisfy everyone.

I personally summarized a few general reasons, and everyone can discuss them with each other.

Interested Relationships Anyone who can contract a restaurant owner, whether it is an institution or a factory, needs to have a certain relationship.

Ordinary people cannot touch it.

Even if the bidding is the same, the school leader's winning points will be higher for the first time.

It involves interest relationships, futures trading, bribery, procurement kickbacks, etc.

It itself is money to improve the quality of food.

Finally, write it down like this and ask if it can be turned into food. In order to get huge profits, the contractor will save money, lose weight, and sacrifice the quality of meals for students and construction workers. This is also an unfair and righteous asset.

When dining in a cafeteria, everyone knows there are menus and waiters.

Although the consumption is high, the average is not bad.

Specialty snacks, special dishes, delicious dishes, and high-quality chefs.

It cannot be said that someone graduated from a prestigious university.

Anyway, I have been in student employment for many years.

Looking back, I see that some of the chefs in restaurants are very poor, lack professional skills, have limited limitations, and most of them don’t need to learn.

After the stove enters the restaurant, you can find that the food is not fried, but boiled. Put it in the pot and pour the vegetables directly.