Originally Posted by
javabytes
Bacon, queso... it’s all noise. The real problem is the vegetables have no flavor and the meat (especially the steak) is always considerably overcooked and dried out ever since they started using central kitchens.
Bolding mine
Where is this being used? The stores in South Florida still have the prep right behind the serving line and I have had no problem asking for the steak that was just cooked in front of me; juicy and flavorful.