Robin Garr wrote:Further thoughts: Not to hate on SYSCO, which fills an essential need and certainly provides product of acceptable quality, to see the SYSCO truck rolled up at the back door of a high-end restaurant sends me a "corner-cutting" message, although I fully understand that some of the region's top tables do use their services. And no, I am not saying Mike Linnig's is a high-end eatery.
Obviously, you aren't familiar enough with the services that broadline foodservice distributors provide to restaurants of All price ranges and cuisines. Regardless if they are making scratch made products (cheaper to buy, but takes expensive labor to prepare consistanly) or using RTE stuff,( more expensive but basically idiot proof to prepare, therefore less expensive labor)almost every single restaurant uses at least one of them. Where do you think things like the chemicals to clean up and run the dishwasher, disposables, table top stuff like the salt & pepper come from? They don't just sell junk food. Almost all offer a fresh seafood and meat COP program, fresh produce, specailty items and a wide range of business planning services.
So I would think twice before making any unfair assumptions about "corner cutting" just because you see the Sysco, GFS, US Foods, Mattingly, etc. truck out back of your favorite eatery.
