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Started By
Message
1
Posted on 8/1/12 at 11:31 am to mouton
quote:
Hate to bust yalls bubble, but neither Red Lobster or Olive Garden use prepackaged sysco products. Olive garden prepares all of their sauces daily. They are not prepackaged.
Mouton, that goes against every single law of nature and concept of what makes a chain work consistently from one to another. They may or may not buy their sauces from Sysco, but one thing I know is that they aren't making sauces from scratch. These are either pre-made from a factory, from a purveyor like Sysco, or it's powder and pre-made mixes of the like. There is just no way in hell to keep consistency from one location to another and not do that. Hell, you can't get the same sauce from one local restaurant to another because there's an art to it and because there are little nuances to making a sauce that vary from one place to another. Red Lobster and Olive Garden do not have Sauciers in the kitchen making sauces from scratch. It flies in the face of everything that makes a chain restaurant a chain restaurant. It's the same model wherever you go, and why people go to chains in the first place when visiting from out of town and unfamiliar with the local landscape. They know it's going to be the same.
Posted on 8/1/12 at 11:31 am to mouton
quote:
Hate to bust yalls bubble, but neither Red Lobster or Olive Garden use prepackaged sysco products.
Oh okay. So which food distributor do they use? Because I guarantee you Red Lobster uses frozen seafood. I'd put my bank account on that. I'm sure their spice mix has a ton of MSG as well. You can't serve what they claim to be "fresh seafood" at the price they do without cutting corners on food supply and preparation.
quote:
Olive garden prepares all of their sauces daily. They are not prepackaged.
Link?
Also, where do they source their meat, pasta, bread, lettuce, vegetables, dressings, etc? Because I've driven by Olive Garden locations both after they close and before they open and never seen one car in the parking lot which mean there is nobody in the kitchen prepping the next day's food, making stocks, preparing fresh-made pasta, etc.
Posted on 8/1/12 at 11:33 am to Rohan2Reed
quote:
Because I've driven by Olive Garden locations both after they close and before they open and never seen one car in the parking lot which mean there is nobody in the kitchen prepping the next day's food, making stocks, preparing fresh-made pasta, etc.
Game, Set, Match...
Posted on 8/1/12 at 11:35 am to Rohan2Reed
Not sure what Olive Garden you drove by but the prep/production crew arrives at seven in the morning. Nice try though.
Posted on 8/1/12 at 11:43 am to mouton
Interesting. Never seen that first-hand.
What exactly do they "prep?"
What exactly do they "prep?"
Posted on 8/1/12 at 11:44 am to mouton
quote:
Not sure what Olive Garden you drove by but the prep/production crew arrives at seven in the morning. Nice try though.
They're open 7 days a week, and you're telling us that they get there at 7am and prep for the entire day of service making stocks and sauces?
Ever wonder why really legit high end restaurants are closed on Monday and yet there are cars in the parking lot?
Yes, they also get to work early in the morning before service to do small things to get ready for the day, but there's at least one FULL day of prep that goes into a week's work of orders.
R2R is absolutely correct in what he pointed out.
Posted on 8/1/12 at 11:45 am to Rohan2Reed
The sauces that everyone here insists come from a can for one.
Posted on 8/1/12 at 11:45 am to andouille
Actually, I found that Olive Garden pasta tastes the most similar to actual Italian pasta.
Posted on 8/1/12 at 11:46 am to Tigertown in ATL
From what I've read online, there WAS a time years ago where everything was made in house. Olive Garden used to even have an open station where people were making homemade pasta and customers could watch. But that station has been done away with.
If you talk to someone who worked there years ago, they'll say soups, sauces, etc. are fresh made daily. But in the last few years, that has all changed.
There is also a really funny thread on Reddit by a guy who was sent to the OG Culinary School.
If you talk to someone who worked there years ago, they'll say soups, sauces, etc. are fresh made daily. But in the last few years, that has all changed.
There is also a really funny thread on Reddit by a guy who was sent to the OG Culinary School.
Posted on 8/1/12 at 11:49 am to Mike da Tigah
quote:
Ever wonder why really legit high end restaurants are closed on Monday and yet there are cars in the parking lot?
Yes, they also get to work early in the morning before service to do small things to get ready for the day, but there's at least one FULL day of prep that goes into a week's work of orders.
Exactly. People don't understand just how many hours and how much manpower it takes to prep a day's or week's worth of meals from scratch.
Posted on 8/1/12 at 11:50 am to LSU lilly
quote:
Actually, I found that Olive Garden pasta tastes the most similar to actual Italian pasta.
lolz
Go to Domenica or Venezia or A Mano in New Orleans then get back to me.
Posted on 8/1/12 at 11:50 am to Mike da Tigah
Yes mike, I am telling you they get there at seven seven days a week to prep for the day.
Posted on 8/1/12 at 11:54 am to LSU lilly
quote:
Actually, I found that Olive Garden pasta tastes the most similar to actual Italian pasta.
Without commenting on whether Olive Garden food is subjectively "bad" or "good", I can definitively say that no "authentic" Italian recipe would replicate the combination of ingredients I see in most Olive Garden dishes (I'm speaking primarily of the ones I've seen advertised).
Posted on 8/1/12 at 12:23 pm to Rohan2Reed
quote:
Link?
I used to work at OG and I can tell you that they make the sauces daily
quote:
Because I've driven by Olive Garden locations both after they close and before they open and never seen one car in the parking lot which mean there is nobody in the kitchen prepping the next day's food, making stocks, preparing fresh-made pasta, etc.
No. This just means you are a presumptuous moron
There are prep people there early in the morning well before front of the house staff shows up. I know at the one in BR, we had an agreement with Target to let our employees park in their parking lot so we could reserve the entire OG lot for customers.
Posted on 8/1/12 at 12:24 pm to Rohan2Reed
quote:
Go to Domenica or Venezia or A Mano in New Orleans then get back to me.
Maybe you should go to Italy and get back to her
Posted on 8/1/12 at 12:35 pm to andouille
quote:That's pretty easy when there's only one way to go.
(Darden is) big in promoting its menu improvements
Posted on 8/1/12 at 12:43 pm to Degas
To the resident food snobs, what's wrong with going to Red Lobster..... For lobster????
Posted on 8/1/12 at 12:45 pm to Mike da Tigah
Oh, and Mike da Tiger........ Game. Set. Match.
Posted on 8/1/12 at 12:48 pm to mouton
Mike da Tigah and R2R blasted in the same post?
Mind blown.
Mind blown.
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