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Who here has worked at a chain restaurant/what was precooked/frozen?
Posted on 5/21/17 at 1:20 pm
Posted on 5/21/17 at 1:20 pm
I do not eat at many chain restaurants if I have a choice in the matter. That said, based on how shitty the food is most people think everything is precooked and microwaved which isn't true though some of it obviously is. Just curious to hear from those who have worked at a chain as to what is precooked and what is cooked on site.
20
Posted on 5/21/17 at 1:26 pm to mouton
I don't eat at chains either. But my little brother worked in the kitchen at Chili's years ago. I won't get into details, but he said "don't ever eat at Chili's."
Posted on 5/21/17 at 1:29 pm to Honky Lips
Please go into detail.
Posted on 5/21/17 at 1:31 pm to mouton
$10 endless apps at tgi fridays is a great value, I don't care if the boneless wings are frozen
Posted on 5/21/17 at 1:52 pm to mouton
Let's just say large insects and floor spice are very prevelent
Posted on 5/21/17 at 6:44 pm to mouton
I worked for several large and small chains long ago
Back then most had off site commissaries s to make soups and salad dressings do the bulk of the prep work and raw meats were delivered frozen then cooked to order on the line in that kitchen BenniGans Cuco'so and later Chili's all were similar TGI Fridays did all fresh preparation of soups sauces salad dressings, even the onion rings garnish on every one of the 150 menu items was fresh from scratch Very labor intensive!
Today the Applebee's of the world had gotten to the point that everything is cooked in microwaves and boiling bags almost exclusively.
Customer feedback is now directing the chains that people expect that at minimum a grill operation is necessary; thus the recent resurrection of the "new Woodfield grills in all Applebee's
Been there doberman that
Back then most had off site commissaries s to make soups and salad dressings do the bulk of the prep work and raw meats were delivered frozen then cooked to order on the line in that kitchen BenniGans Cuco'so and later Chili's all were similar TGI Fridays did all fresh preparation of soups sauces salad dressings, even the onion rings garnish on every one of the 150 menu items was fresh from scratch Very labor intensive!
Today the Applebee's of the world had gotten to the point that everything is cooked in microwaves and boiling bags almost exclusively.
Customer feedback is now directing the chains that people expect that at minimum a grill operation is necessary; thus the recent resurrection of the "new Woodfield grills in all Applebee's
Been there doberman that
Posted on 5/21/17 at 7:41 pm to headhunter
Put it this way, the majority of non-meats are cooked off-site.
Here is a list of food items prepared off-site from a local culinary service. I know they supply to many a well-known restaurant in the state: product list.
Here is a list of food items prepared off-site from a local culinary service. I know they supply to many a well-known restaurant in the state: product list.
Posted on 5/21/17 at 7:47 pm to mouton
I worked at Ruby Tuesday many moons ago. Most items on the salad bar came in at fridge temps. Everything else was frozen.
Posted on 5/21/17 at 8:30 pm to mouton
I feel sorry for you if you literally never eat at chain restaurants. Unless you are strictly eating at $30+ a plate placing then you are probably getting less quality than a chain. Food costs generally run restaurants anywhere from 22-35% of cost. Plus chain restaurants don't get outsourced foods because of cost, its about consistency. It is irresponsible to have inconsistency when you work at a chain restaurant. Your local, comparably priced "scratch" kitchens are typically dirty and honestly no scratch either. Farm to table is a nice way of saying "we don't operate with guidelines on quality or food safety control for the safety of our guests".
When people say they don't eat at chains only a couple things come to mind.
1. Too poor to eat out
2. Pretentious and full of shite
3. Have no culinary bone in their body
4. Love to yell "look at me" on Yelp
No trying to start crap but hate when people say crap like that.
When people say they don't eat at chains only a couple things come to mind.
1. Too poor to eat out
2. Pretentious and full of shite
3. Have no culinary bone in their body
4. Love to yell "look at me" on Yelp
No trying to start crap but hate when people say crap like that.
Posted on 5/21/17 at 10:25 pm to Lsudx256
so how was applebees tonite?
Posted on 5/21/17 at 10:31 pm to Lsudx256
quote:
I feel sorry for you if you literally never eat at chain restaurants. Unless you are strictly eating at $30+ a plate placing then you are probably getting less quality than a chain. Food costs generally run restaurants anywhere from 22-35% of cost. Plus chain restaurants don't get outsourced foods because of cost, its about consistency. It is irresponsible to have inconsistency when you work at a chain restaurant. Your local, comparably priced "scratch" kitchens are typically dirty and honestly no scratch either. Farm to table is a nice way of saying "we don't operate with guidelines on quality or food safety control for the safety of our guests".
When people say they don't eat at chains only a couple things come to mind.
1. Too poor to eat out
2. Pretentious and full of shite
3. Have no culinary bone in their body
4. Love to yell "look at me" on Yelp
No trying to start crap but hate when people say crap like that.
Posted on 5/21/17 at 10:37 pm to Lsudx256
You must live in a shitty place if chains are the best options
Posted on 5/21/17 at 11:25 pm to Lsudx256
quote:
When people say they don't eat at chains only a couple things come to mind.
1. Too poor to eat out
2. Pretentious and full of shite
3. Have no culinary bone in their body
4. Love to yell "look at me" on Yelp
No trying to start crap but hate when people say crap like that.
Or option 5. You live in the city of New Orleans and don't have to.
The only national chains I've ever eaten at in the GNO area are Bravo, pf changs, bonefish and Carrabba's, and we eat out 1-2 times per week.
Posted on 5/21/17 at 11:48 pm to mouton
I worked at a bunch of restaurants when I was younger. McDonalds, BK and Dominos were all prefrozen.
Hooters was not. The only thing ever frozen at Hooters were the crab legs. The wings were breaded fresh daily, the philly and chicken sandwich meat were marinated for at least a day, never frozen. The burger patties were cut from a single log of ground beef.
Hooters was not. The only thing ever frozen at Hooters were the crab legs. The wings were breaded fresh daily, the philly and chicken sandwich meat were marinated for at least a day, never frozen. The burger patties were cut from a single log of ground beef.
Posted on 5/22/17 at 12:13 am to mouton
Worked fast food at a Dunkin Donuts/Baskin Robbins for some spring break money once. Don't know if that meets OP's criteria, so I guess this is more of a PSA.
EVERYTHING IS FROZEN.
Except for the pressurized cool whip cans and the Bananas.
EVERYTHING IS FROZEN.
Except for the pressurized cool whip cans and the Bananas.
Posted on 5/22/17 at 12:47 am to Lsudx256
quote:
I feel sorry for you if you literally never eat at chain restaurants
I didn't understand this. People are missing out if they don't eat at chains?
I don't have a problem with chains. I cook a lot so there's that. If I have an opportunity to eat at a good locally owned restaurant, I will always pick it over a national chain. That's my preference.
I don't look down on folks who like chains. Most mid level chains have several good options
This post was edited on 5/22/17 at 12:18 pm
Posted on 5/22/17 at 12:56 am to mouton
iirc, arent you the poster whose wife managed some large chain restaurant like olive garden and a host of others?
Posted on 5/22/17 at 2:43 am to mouton
Delivered to Wendys, Popeyes, Churches, Outback and Blimpies.
All of them did frozen fries except Outback, they used fresh. Blimps did not serve them.
Wendys used 100% fresh beef, made their own salads and cooked chili daily. They also empty the frosty machines daily, store them in the cooler over night and reuse it the next day.
Outback cooked a lot of food, we had the produce contract but being in the kitchen I remember them with pots of soup.
Popeyes use to make biscuits fresh in house, frozen in a box now. They also use to buy tenders in a case, defrost, batter, fry and sell. Now they come in a box pre-battered and they drop them in the fryer. Shrimp were frozen as well, all meats except chicken, that was fresh. Cajun rice, red beans, gravy..... all of that was shipped from diversified in boil in bags. Mashed potatoes were instant.
Churcjes, everything frozen except the chicken wing, thighs, legs and breast.
All of them did frozen fries except Outback, they used fresh. Blimps did not serve them.
Wendys used 100% fresh beef, made their own salads and cooked chili daily. They also empty the frosty machines daily, store them in the cooler over night and reuse it the next day.
Outback cooked a lot of food, we had the produce contract but being in the kitchen I remember them with pots of soup.
Popeyes use to make biscuits fresh in house, frozen in a box now. They also use to buy tenders in a case, defrost, batter, fry and sell. Now they come in a box pre-battered and they drop them in the fryer. Shrimp were frozen as well, all meats except chicken, that was fresh. Cajun rice, red beans, gravy..... all of that was shipped from diversified in boil in bags. Mashed potatoes were instant.
Churcjes, everything frozen except the chicken wing, thighs, legs and breast.
Posted on 5/22/17 at 8:41 am to mouton
carrabbas.....everything but the pasta was when i worked there 8 years ago
minus the produce obviously.
bread came cooked, we just heated up and ran thru the slicer. i would be weary of eating that shite. saw many of loaves fall on the kitchen floor to be picked up and taken out.
minus the produce obviously.
bread came cooked, we just heated up and ran thru the slicer. i would be weary of eating that shite. saw many of loaves fall on the kitchen floor to be picked up and taken out.
This post was edited on 5/22/17 at 8:43 am
Posted on 5/22/17 at 8:47 am to Lsudx256
quote:
Unless you are strictly eating at $30+ a plate placing then you are probably getting less quality than a chain.
I hate this lame stupid response when threads like this come up. It's sad if you live in an area where there aren't good small restaurants where people are actually cooking real food that you can get for $10 to $12 a plate.
I'm not total anti chain, but we have way too many great places near here where I really don't see the need.
Nothing bothers me more than hearing out of town people who know nothing about restaurants and good food who come to Nola and go out to eat at Landry's on the lake. The quality is shite and they are spending 10 to %20 more to eat at a place that's importing shitty seafood when they are sitting on the waters of one of the best fisheries in the world.
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