Calm down, Generation Xers –– millennials aren’t ruining casual dining, though Buffalo Wild Wings CEO Sally Smith would love to differ. Smith made headlines last week as she wrote about the casual dining demise in a letter to shareholders. She blamed declining sales on changing tastes, saying millennials prefer cooking at home, ordering food for delivery or frequenting restaurants that provide quick service. Although she’s certainly correct about reasons why casual dining has experienced a popularity decline, blame shouldn’t be placed on millennials –– it should be placed on the restaurants that have failed to keep up with changing demand.
Today on the podcast, Olumayowa Okediran, a Young Voices Advocate based out of Nigeria. Olumayowa wrote a piece in CapX titled “ Let us choose how rare our burgers are” and was kind enough to call into the podcast to talk abut it.
Should we be free to eat what we want? The British government doesn’t seem to think so. It requires that your favourite restaurants must obtain special permission to serve you your favourite burger.
Last month, the Food Standards Agency (FSA) implemented a new set of regulations that dictate how all food businesses must serve minced meat products (such as burgers). Businesses must now obtain specific approval to serve anything different from what the FSA regards as “thoroughly cooked”. This new requirement is applicable in England, Wales, and Northern Ireland (different regulations apply to Scotland). If a restaurant is caught violating these new regulations, it will either be served a notice or immediately prosecuted.
According to the agency, the new regulations are meant to prevent infections by bacteria like E. Coli. Bacteria are likely to be found on the outside surfaces of meat and can be spread to an entire burger when minced during preparation. According to a report by a committee called the Advisory Committee on Microbiological Safety of Food (ACMSF), cooking at 70℃ for two minutes at the centre of the meat or 75 ℃ for 30 seconds is sufficient to drastically reduce such pathogens.