Category: Restaurant practices

Since 1986, the FDA has banned the use of sulfites on fresh fruits and vegetables in salad bars. However, the question of do restaurants put preservatives on salads still lingers for many health-conscious diners. Modern restaurant preservation techniques focus less on chemical sprays and more on efficient logistics and storage.

According to their official animal welfare page, CAVA serves chicken that is certified "No antibiotics ever" (NAE). This policy is part of the company's broader commitment to sourcing premium, fresh ingredients and adhering to specific animal welfare standards.

For some sandwiches, the answer is a definite yes. The practice, often called "gutting" by employees, is a standard procedure for certain menu items to balance ingredients and reduce the amount of bread in each bite. However, this isn't a universal rule for every sub on the menu, and customers have the option to request otherwise.

Reports from culinary experts suggest that many restaurant-style curries do contain a small amount of added sugar, but its purpose is far more complex than simply for sweetness. It is a strategic ingredient used to balance acidity and enhance the overall flavor profile of a dish.