Modern diners are expressing growing frustration with a trend dubbed restaurant slop. This phenomenon is characterised by a lack of intentionality in food preparation, often driven by the rise of ghost kitchens and the influence of private equity firms.
According to Salon Food, there is a mounting desire for meals that feel purposeful rather than processed. The shift towards AI generated menus and corporate efficiency has left many feeling that the soul has been removed from the dining experience.
As the industry leans further into automation, the demand for food that feels like somebody actually meant it is becoming a priority for those tired of impersonal catering.
