- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Who here has worked at a chain restaurant/what was precooked/frozen?
Posted on 6/13/17 at 6:36 pm to stoms
Posted on 6/13/17 at 6:36 pm to stoms
They sell wagyu beef , foi gras , escargot, white truffles etc but people automatically associate the Sysco name with frozen TGIF appetizer type stuff. The funny thing is your way more likely to eat a Sysco sourced product at a local restaurant than at a chain restaurant whether it be something like a frozen chicken fried steak or boil in bag soup or a quality fresh product.
0
Posted on 6/13/17 at 9:11 pm to stoms
Ya the kitchen is sweet but the "chefs" they have are stuck in an 80s country club state of mind.
Posted on 6/13/17 at 9:56 pm to Caplewood
quote:
Caplewood
What is your background in the f&b industry.? You come across as a complete douchebag but I can at least respect someone that may have more knowledge than I do?
Posted on 6/13/17 at 11:24 pm to mouton
quote:
someone that may have more knowledge than I do?
Posted on 6/13/17 at 11:42 pm to GynoSandberg
Sysco, us foods, Ben e Keith all can bring you quality items or even pick up what you want. Our wing sauces and breading are Hooters branded and have to be sourced by their dc's. These bigger companies use cooperative purchase agreements to pull you in. Basically, the more stores that are buying from them, the more discounts. Stone us correct about quality. It had more to do about management, training, and squeezing out as much as you can from your generally crappy employees. We aren't getting culinary students here. We get people who work there because we don't drug test.
Posted on 6/14/17 at 12:23 am to jmarto1
GM was Tommie then Al. I honestly can't remember last names. We were corporate in Huntsville.
They randomly tested our management. More than one had to quit over it.
They randomly tested our management. More than one had to quit over it.
Posted on 6/14/17 at 5:57 am to mouton
Fine dining
High end catering
Food truck
Steakhouse
Mostly fine dining
High end catering
Food truck
Steakhouse
Mostly fine dining
This post was edited on 6/14/17 at 5:57 am
Posted on 6/14/17 at 8:23 am to alajones
You'll never catch me working for HOA
Posted on 6/14/17 at 8:51 am to stoms
quote:
Your low-end chains like Applebees and Ocharley's
Is O'Charley's really considered LOW end? That's one I actually really like. I've never been disappointed in a meal or the service there. I'd put it a tier above Logan's Roadhouse.
Posted on 6/14/17 at 9:18 am to ConfusedHawgInMO
If you're talking price-point, ya in my opinion. It's a slight notch above Applebees and Chili's but that's about it. Their food is ok. They're known for chicken tenders and potato soup that is literally cheese sauce and boiled potatoes. That said, you can absolutely get a good meal there.
My main beef with O'Charley's is that every corporate update they've done since the early 2000s has made them more low end. Years back servers wore white oxfords, jeans, and long maroon aprons. Restaurants were polished wood and deep colors. They've remodeled to bright green, cheesy murals, servers wear bright colored shirts that don't match with black pants, kids eat free night, etc... I just hate the direction they decided to go but I'm sure they did their market research and positioned themselves in that way for a reason.
And I'm not talking shite about the company from a career standpoint. It's a proven company that has a lot of upward mobility if you're a stud operator.
My main beef with O'Charley's is that every corporate update they've done since the early 2000s has made them more low end. Years back servers wore white oxfords, jeans, and long maroon aprons. Restaurants were polished wood and deep colors. They've remodeled to bright green, cheesy murals, servers wear bright colored shirts that don't match with black pants, kids eat free night, etc... I just hate the direction they decided to go but I'm sure they did their market research and positioned themselves in that way for a reason.
And I'm not talking shite about the company from a career standpoint. It's a proven company that has a lot of upward mobility if you're a stud operator.
Posted on 6/14/17 at 12:27 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
Yep, I don't eat at Chilis, Olive Garden, or Red Lobster because I'm poor.
Have you ever surveyed they crowd at any of these joints? They don't exactly scream "upper crust."
This post was edited on 6/14/17 at 12:27 pm
Posted on 6/14/17 at 12:46 pm to Sev09
That guy had to be trolling. 
Posted on 6/14/17 at 1:13 pm to stoms
quote:
If you're talking price-point, ya in my opinion. It's a slight notch above Applebees and Chili's but that's about it. Their food is ok.
Good deal. Thanks.
Posted on 6/14/17 at 2:04 pm to mouton
quote:
What is your background in the f&b industry.? You come across as a complete douchebag but I can at least respect someone that may have more knowledge than I do?
Did you just say someone else is coming across as a douchebag?
Page 5 of 5
Popular
Back to top
Follow TigerDroppings for LSU Football News