Sometimes you can’t make this stuff up.
As the photo below attests, a profit-minded entrepreneur is trying very hard to make ends meet. The problem with this strategy is obvious. It sends the anti-sushi message. Hey, we’re not fresh. We don’t even care so much about fresh.
If I ran a quickserv sushi place, I’d write the time the product was created on every single box and would offer a local shelter anything that was more than 55 minutes old. The money they make selling the old sushi can’t possibly make up for the horror the full-price customers feel.