Originally Posted by
FLLDL
Most of the local mom and pop restaurants with similar menus to the big chains are getting their overly processed ingredients food off of the same SYSCO truck as the chains. Obviously this does not apply to fine dining / high end / ethnic places.
I wouldn't be too sure about those two claims. SYSCO can sell fine pretty basic ingredients (oil, dairy products, sugar, flour) as well as the over-processed foods. The former is perfectly fine for any restaturant to get its basic ingredients from. As for higher-end restaurants not using pre-made foods, I understand that as far back as 10 years ago, some pretty good restaurants were discovered to be using boil in bag foods that they purchased (soups, stews, etc.) and I'd imagine a lot of desserts weren't prepared by the on-premise pastry chef. Unfortunately I don't think this is uncommon.
BTW I understand the SYSCO catalogue has over 40,000 items.