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What restaurants do you think serve prefrozen microwaved entrees?
Posted on 4/29/15 at 11:09 am
Posted on 4/29/15 at 11:09 am
Thread about La Fonda made me think of this. Does anyone really think most chain restaurants just throw frozen food in a microwave? My wife has been a GM of a few chain restaurants and surprisingly lots of the stuff is prepared daily from scratch. I would like to hear input form those that worked in the restaurant industry.
17
Posted on 4/29/15 at 11:13 am to mouton
quote:
My wife has been a GM of a few chain restaurants
I remember threads of days gone by where people argued with you about things you obviously knew about and they did not.
Posted on 4/29/15 at 11:16 am to mouton
I'm suspicious of the fish sticks at Peche
Posted on 4/29/15 at 11:16 am to Tigertown in ATL
Yep. Lots of people seemed to know more about the day to day operations of restaurants that my wife was the General Manager at than she did.
Posted on 4/29/15 at 11:18 am to mouton
Just a guess, but Applebees. I don't hate chains, but Applebees food is really, really, poor.
This post was edited on 4/29/15 at 11:19 am
Posted on 4/29/15 at 11:19 am to Sevendust912
Agree about Applebees...and based on the vastness of the menu at Cheesecake Bistro, some of that stuff has GOT to be microwave ready.
Posted on 4/29/15 at 11:23 am to mouton
quote:
I used to be a waitress at Applebees. Whenever someone wanted to order a "medium rare" steak, and I had to say we only make them "pink" or "no pink." That's because most of the kitchen is a row of microwaves. The steaks were cooked on a stove top, but then microwaved to death. Pink or no pink only referred to how microwaved to death you want your meat.
Reddit has had like 9 million threads asking people who have worked in chains what is really going on if you're interested.
This post was edited on 4/29/15 at 11:24 am
Posted on 4/29/15 at 11:24 am to mouton
Quick story. Early 80's O'Neil Lane strip center next to I believe it was a National Store back then. Little place opened with handwritten sign "The Traveling Mexican"
Stopped in and ordered whatever, the number 3. Jesus heads behind the curtain, I sit down at the card table on a folding chair-only patron in the place, cold beer fished out of an Igloo in hand.
"hmmmmmmmmmmmmmmmmmmmDING!" 90 seconds later I am served a Mexican TV dinner dumped onto a paper plate.
I chuckled-knowing exactly what he did-ate my #3, drank my beer, paid and left.
This was Saturday afternoon. Sunday mid morning on way to said grocery store I noticed "The Traveling Mexican" sign was gone.
That joint on Perkins Road lasted longer than him.
Stopped in and ordered whatever, the number 3. Jesus heads behind the curtain, I sit down at the card table on a folding chair-only patron in the place, cold beer fished out of an Igloo in hand.
"hmmmmmmmmmmmmmmmmmmmDING!" 90 seconds later I am served a Mexican TV dinner dumped onto a paper plate.
I chuckled-knowing exactly what he did-ate my #3, drank my beer, paid and left.
This was Saturday afternoon. Sunday mid morning on way to said grocery store I noticed "The Traveling Mexican" sign was gone.
That joint on Perkins Road lasted longer than him.
Posted on 4/29/15 at 1:10 pm to hungryone
quote:
Agree about Applebees...and based on the vastness of the menu at Cheesecake Bistro, some of that stuff has GOT to be microwave ready
I don't doubt some places have sides and appetizers that are precooked and reheated but I seriously doubt they have many entrees that are frozen like a tv dinner and reheated in the microwave.
Posted on 4/29/15 at 1:16 pm to mouton
The world famous Dragos.
Posted on 4/29/15 at 1:44 pm to Oenophile Brah
What entrees do you think they have that or precooked and frozen that they throw in the microwave before serving?
Posted on 4/29/15 at 1:46 pm to mouton
To be fair, and I hate to take up for chains, if we are talking pre-prepped (not frozen and shipped in) and then nuked, way more than just chains do that.
They ain't popping bread pudding in the oven, portion by portion, just for you.
They ain't popping bread pudding in the oven, portion by portion, just for you.
Posted on 4/29/15 at 1:47 pm to mouton
quote:
What entrees do you think they have that or precooked and frozen that they throw in the microwave before serving?
The shite pasta dishes they serve. I have a buddy that used to work there. Most were in those frozen cryo-vac bags and thrown into a pan to finish up.
Posted on 4/29/15 at 1:50 pm to LouisianaLady
quote:
To be fair, and I hate to take up for chains, if we are talking pre-prepped (not frozen and shipped in) and then nuked, way more than just chains do that. They ain't popping bread pudding in the oven, portion by portion, just for you.
There is a big difference between frozen entrees and prepping food for the day each morning.
Posted on 4/29/15 at 1:52 pm to mouton
Oh, I totally agree with you. I've just noticed it in the Reddit threads I referenced. People will be like, "Well, I worked for a restaurant where if someone ordered desserts, we just nuked them and sent them out".. as if it is this horrible thing. A person who sits there and thinks about it probably knows you didn't bake their slice of cake to order.
Posted on 4/29/15 at 2:05 pm to mouton
quote:
from scratch
define this
because in no way do I believe Chilis, Applebees, Olive Garden etc are making anything "from scratch". It would be impossible for them to keep the product consistent throughout their locations if they did.
I also don't believe they are just heating up prefrozen entrees, but rather probably more likely putting together prepackaged/preweighed parts of the entree to make a plate.
Posted on 4/29/15 at 2:16 pm to mouton
quote:Pretty much no restaurants.
What restaurants do you think serve prefrozen microwaved entrees?
But if we were talking frozen items that are deep fried, then lots and lots of restaurants. They are all sorts of food that goes from the freezer directly into the fryer. French fries being #1.
Posted on 4/29/15 at 2:18 pm to Langland
quote:
French fries being #1.
Ya, that bugs me.
Posted on 4/29/15 at 2:20 pm to mouton
Johnny Carino's
Posted on 4/29/15 at 2:21 pm to Salmon
I've heard that Olive Garden and the like pre-cook the sauces some and ship them to the restaurants. Then a line cook finishes off the sauce and throws in pasta/protein.
That's how it worked for me as a line cook at DeAngelo's back in 2009. I don't think that's a terrible system, tbh.
That's how it worked for me as a line cook at DeAngelo's back in 2009. I don't think that's a terrible system, tbh.
This post was edited on 4/29/15 at 2:24 pm
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