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re: People don't realize that Sysco has stepped up their game...
Posted on 7/17/18 at 11:02 am to Deactived
Posted on 7/17/18 at 11:02 am to Deactived
quote:
Can I hear some specific examples of high end places buying premade foods from Sysco and doctoring them up?
quote:
Recently, New York magazine reported that Thomas Keller uses frozen Sysco fries at his Bouchon bistros. (While a company spokeswoman wouldn't confirm the brand, she confirmed the use of frozen fries.) Mickey Mantle's Restaurant, an upscale sports bar, serves Sysco's pre-made soups, like Manhattan clam chowder and vegetarian black bean. And then there's Edgar's restaurant at Belhurst Castle, which has won numerous awards of excellence from Wine Spectator magazine. There, the kitchen takes Sysco's Imperial Towering Chocolate Cake out of the box, lets it defrost, and then sprinkles it with fresh raspberries before serving it to diners. "We've had a lot of success with that cake," executive chef Casey Belile says. The Edgar's menu, of course, does not list the dessert as a Sysco pre-ma
LINK
This post was edited on 7/17/18 at 11:10 am
1
Posted on 7/17/18 at 11:05 am to mouton
quote:
frozen .... fries
There are buttloads of restaurants that do this. Whether all are Sysco is not really relevant.
Posted on 7/17/18 at 11:14 am to dallastiger55
quote:
95% of people can’t tell the difference between a $5 bottle and a $100 bottle.
Because a lot of the time there isn’t much difference. I just got back from wine country in Cali. There were some super premium wines that I like and some I didn’t care for. Not to say they were bad, but I wasn’t going to pay to drink them when there are other wines out there. Same thing with “cheaper wines” There is a lot of wine out there; drink what you like.
Posted on 7/17/18 at 11:35 am to Deactived
This post was edited on 10/12/22 at 7:52 am
Posted on 7/17/18 at 12:06 pm to celltech1981
Sysco is fine, and they sell some nice stuff. I still think it's pretty bullshite to use them for soups and stuff when you're a locally owned restaurant. Maybe a shitty sports bar or hotel bar, but a locally owned restaurant? I don't get it. What's the point in bothering to open a restaurant then? It is a pretty risky venture as is. Seems you'd have to be pretty passionate about your food to even bother.
Hell, the place I worked was easy to get out for $20 total for two people and they still didn't have anything premade. Dressings, desserts, soups.. it was all made in the kitchen.
Hell, the place I worked was easy to get out for $20 total for two people and they still didn't have anything premade. Dressings, desserts, soups.. it was all made in the kitchen.
Posted on 7/17/18 at 12:17 pm to LouisianaLady
quote:
Hell, the place I worked was easy to get out for $20 total for two people and they still didn't have anything premade. Dressings, desserts, soups.. it was all made in the kitchen.
Ahhhhh, Olive Garden.
Posted on 7/17/18 at 1:03 pm to Panny Crickets
quote:
Ahhhhh, Olive Garden.
Everything microwaved. They don't even have stoves.
Posted on 7/17/18 at 1:17 pm to financetiger
Posted on 7/17/18 at 1:19 pm to Deactived
quote:
high end places buying premade foods from Sysco and doctoring them up?
Dash with Tony’s and serve and pay primo prices, it’s the new millennial way
Posted on 7/17/18 at 1:26 pm to mouton
quote:
mouton
Thank you, sir.
Posted on 7/17/18 at 1:38 pm to Darla Hood
quote:
The picture of the gumbo is a little scary.
A lot scary. Is that risotto mixed in? It doesn't look like regular rice.
Posted on 7/17/18 at 1:40 pm to Front9Bandit
quote:
it’s the new millennial way
Makes no sense. Sounds more like parents of millenials to me.
Posted on 7/17/18 at 3:41 pm to Tigertown in ATL
I simply posted this to show people that Sysco isn't just in places like Olive Gardens and Chili's.
Posted on 7/17/18 at 3:56 pm to Tigertown in ATL
quote:
They switched the labels or expensive wines with the cheap ones. The tasters chose the cheap ones with the expensive labels.
Penn & Teller did a great episode of bullshite on bottled water. They opened a fancy water restaurant and filled all the bottle with water from a garden hose. It was gold Jerry...gold.
Posted on 7/17/18 at 3:59 pm to LouisianaLady
quote:
What's the point in bothering to open a restaurant then?
To make a profit
?Posted on 7/17/18 at 4:19 pm to LouisianaLady
quote:
I still think it's pretty bullshite to use them for soups and stuff when you're a locally owned restaurant. Maybe a shitty sports bar or hotel bar, but a locally owned restaurant? I don't get it.
Soups and salad dressings are a PITA to make & store properly. Soups made in quantity then have to be properly quick-chilled and stored; it can be easier for a restaurant that doesn't sell much soup to have two or three revolving Sysco choices so that a wider range of diners are made happy by the menu choices. The ubiquitous broccoli/cheese and baked potato soups are almost always a prefab product...
The larger the menu (more choices), the greater the chance that everything isn't being made from scratch. After soups and dressings, desserts are the next obvious category.
Posted on 7/17/18 at 4:33 pm to financetiger
quote:
Sysco isn't just in places like Olive Gardens and Chili's.
Small local restaurants are much much more likely to use Sysco products than a chain. Olive Garden does not even use Sysco. They get stuff from their own regional distribution centers. I would imagine most national chains are the same.
Posted on 7/17/18 at 6:53 pm to hungryone
Lol that you got multiple downvotes for this post.
Posted on 7/17/18 at 7:15 pm to tigercross
They even have a article that specifically gives restaurants ideas on how to "cheat and make it their own". Crazy
Wonder if you ask the waiter if the dessert is from Sysco, do you think they'll tell you the truth?
Wonder if you ask the waiter if the dessert is from Sysco, do you think they'll tell you the truth?
Posted on 7/18/18 at 7:23 am to financetiger
where can I buy some of this stuff to "dress up?"
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