Quote:
Originally Posted by Outdoorsman
That seems extreme!
Would you rather spend a few dollars more buying product from a retail store?
Or just shut the doors and take a chance that customers coming back in the future if they think you have closed (even for the season)
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It is not that simple for all restaurants. In some cases SYSCO is the prep cook for many of the menu items. A restaurant will purchase food that has been prepared at the SYSCO commissary (often frozen) and simply follow the microwave instructions. A restaurant group will contract to have a unique product made specifically for them. They do not have the talent in the kitchen to make and manage these items from scratch.
Don’t make the assumption that when you see the SYSCO/US Foods truck in the parking lot that the restaurant is a “not from scratch” kitchen. They may just be getting their paper goods from them. That is however getting less likely do to the minimums imposed during the supply chain issues of a little ove a year ago.
When a restaurant starts to state that they are out of certain appetizers, that’s a sign that perhaps they were reheating food prepared by SYSCO.
Perhaps they can change the menu and go to BJ’s where they will find frozen appetizers to substitute.
On another front; SYSCO has purchased a tremendous amount of food in advance. Their system produces and moves food every day. A strike will slow distribution which could end up with a bottleneck causing millions of dollars in waste. They’ll have to recoup that money somewhere.
The average Cisco truck driver earns $110,000 a year