It is absolutely a fact that they do not have a full kitchen staff. They get some fresh deliveries of stuff that's easy to handle, tomatoes, green onion, parsley, or the like. But most stuff comes prepped, ready to be thrown into a steamer, deep fryer, or oven. Make-believe. They don't go out to the fish market or the farmer's market to buy fresh produce. They don't have a roster of chefs de partie. They most cook and arrange industrial dishes out of a Kaefer factory.

Nobody is challenging that. But, being a somewhat upscale restaurant, Kaefer is much more likely to be using convenience components (like bake-off rolls, a pre-assembled gratin which just needs to be thawed and baked, a fully-marinated meat which just needs to be fried in the pan, etc.).

But I've had, say, egg benedicts at the FCT. And I am quite certain they don't prepare the hollandaise fresh but just re-heat something which has been produced industrially days or, often, weeks before.

Some people here seem to hold the misconception that only a ready-made meal is called a convenience product. However, an industrially produced sauce targeting professional kitchens is also considered convenience. And this is a very large market. And, with some products such as a hollandaise, it's quite easy to tell if something is convenience, as the convenience product so strongly differs from a freshly-prepared hollandaise made out of butter, egg, and lemon (or similar reductant such as white vinegar).