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cynar@lemmy.world ⁨11⁩ ⁨months⁩ ago

The simple answer is cleanliness.

Straws of any sort are a pain to clean. You need to at least get a focused stream of water up the middle, and preferably a brush. Industrial dishwashers just can’t do this reliably. You either need a specialist cleaning machine, or do it manually. Both are expensive.

There are also issues with preferences (metallic tastes, shape, etc), handling (metal straws are perfectly shaped to mess with the innards of dishwashers) and cost. But cleanliness is the BIG one.

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Subverb@lemmy.world ⁨11⁩ ⁨months⁩ ago
You’re right, but but carry-out drinks are a big part of it too. If you’re keeping disposable straws for those, you might as well use them in both places for the reason you cite.

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ook_the_librarian@lemmy.world ⁨11⁩ ⁨months⁩ ago
Except any annoying kitchen task that can solved by specialized but not crazy expensive equipment will be.

Like, I don’t think a kitchen would bother trying to automate silverware rolling. (I just looked it up. Equipment exists, but not published prices. I’ve seen pleny of staff doing by hand though.) I have, however, seen a thing that looked like 4 mini vertically spinning carwash-spinning-pole-of-towels thingies that bartenders were using to wipe the insides of glasses. (I just looked that up too. I think I found the model for $810 US.) No one would have that in their home, but not many people use any sort of straw at home.

So what I’m saying is that a specialized dishwasher for durable steel straws doesn’t seem hard to design or expensive to manufacturer. I feel OP was hoping for more innovation.

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- cynar@lemmy.world ⁨11⁩ ⁨months⁩ ago
  Cost/benefits unfortunately kick in. A machine like that takes training to use. It also requires maintenance. The costs Vs using paper straws is too high for most restaurants to push forward with.
  
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  - ook_the_librarian@lemmy.world ⁨11⁩ ⁨months⁩ ago
    Right, the true cost of the plastic isn’t something a business has to pay. They buy straws by the gross for pennies and there is no disposal fee.
    
    The disposal problem isn’t free but no restaurant would willingly pay one.
    
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