quote:

Originally posted by Tedbear
On the other hand, with food preparation, a well-run independently owned and operated non-chain restaurant has the ability to create the level of quality with a product (lets say..a hamburger) that they desire.

quote:

Originally posted by Scorereader

Tedbear, I wholeheartily disgree with your apples to oranges theory. Most restaurants on this coast all get their food from the same supplier: Sysco.

I actually have to disagree with you here. While I do agree that many restaurants (Mom and Pop or chain) order from Sysco, it’s a matter of what they order. And then what they do with it. Sysco sells a lot of "buy it and drop it in the fryer" sort of foods, but they also sell meat, they sell produce, they sell seafood, they sell soda. They’re a full-line distributor. The quality of a lot of their "actually must be cooked" products is fine. But often chains order the "buy it and drop it in the fryer" foods rather than the "actually must be cooked" products. That’s consistency.