3 ms·
In some ways all restaurants are ultimately fronts for Sysco. It's just way more economically feasible for restaurants to do the finish work while outsourcing
by treis 4y ago
In some ways all restaurants are ultimately fronts for Sysco. It's just way more economically feasible for restaurants to do the finish work while outsourcing as much as possible to someone that can do it in a factory sort of setting.
It's not just low quality crap restaurants that do this. Like anything you get what you pay for. Better restaurants pay for better quality stuff but still mostly prepared by Sysco and finished at the restaurant.
- bombcar 4y agoI don’t think people realize just how much of what is sold at restaurants comes from Sysco. I’ve worked back of house at a “almost michelan star” restaurant (best rated in town!) and even though the chef did actually go to the butcher for meat cuts, we still had a Sysco truck stopping by every day.
- treis 4y agoI like to think about things in terms of labor input. Like if you go to a restaurant and pay $15 for a plate of pancakes then the entire labor that goes into that is less than an hour. And that's for everything. Farmer growing wheat/chickens, cook making batter + cooking, syrup, banana growing, spices, clean up, waiter, etc. Realistically if we're talking about just the restaurant bit there can only be a few dollars of labor and therefore maybe like 5 minutes of labor at most. Only way to achieve that is through scale.
- rayrey 4y agoI have friends who do grocery delivery to restaurants in early mornings and he knows which high end places sources most of their sides and even entrees from Sysco.
- baby 4y agoDid I end up in a parallel universe where costco is now sysco?
- deleted 4y ago[deleted]