Originally Posted by
ekozie
Am I justified in rethinking the chicken with schwarma seasoning now that I know it’s being double-catered out of DFW? Obviously meals are all prepared well ahead of time and sitting around, but my logic was that the odds of it being edible were greater if it’s not double-catered. Seen extremely polarizing reports on the chicken.
I've had the Chicken Shawarma both station-catered and double-catered, and there was no difference. It's held chilled all day either way, it doesn't seem to make any difference if it's on the truck or in the chiller, it's still holding. IME though, it's actually one of the better designed dishes for holding -- the diced veggies keep the rice moist and the labneh holds better than a thinner dairy "sauce" would.
Originally Posted by
DomP1
Due to the presentation. Presentation is important to premium customers.
Biscuits and sausage gravy don't look pretty. Even when I've had them at fancy resorts, it still looks like a mess. Some dishes you just can't get a presentation out of, and that's ok, because people enjoy eating them more than other options. I would argue biscuits & gravy are one of those.