Doesnt every restaurant do this with Sisco?
this post was submitted on 01 Jan 2025
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No. I run a bar and don't deal with Sysco whatsoever. Fucking garbage is what they bring. For example, the boxes of wings i get cost 80 dollars more than sysco wings, but they're old breed chickens with thick skins and strong bones, non rubbery meat, they don't grow to market weight in anywhere near the time the modern NA meat breeds do, these chickens taste like 1985. I don't have to batter them, they don't taste like shit. The extra money is worth it in customers actually wanting to eat the food here.
Where is this bar that offers these succulent wings?
this is how to find them
Tompkins, Saskatchewan. The wings are imported from Brazil.
Exactly. This is why every Americanized Chinese buffet tastes the same. Same for sports bars and so many other restaurants. They all get their food from either Sysco or Shamrock.
Lol. I do get Butter Chicken sauce from a distributor by the bucket, that's why butter chicken tastes the same in every hindu restaurant on this continent. However, I use it for Butter Chicken Onion Rings, have yet to see that anywhere else.
Yeap. It do be like that. I once worked for an "ISP" computer shop that re-sold NetZero dialup and de-badged eMachines. (No surprise the owner was an ex-con who has since done time again.)
What if I told you most retail businesses - including restaurants - are just middlemen marking things up that you could buy cheaper elsewhere?
Restaurants, in particular, are famously difficult to operate at a profit. So if your local chicken place isn't way more expensive, and slower, and/or poor quality it's probably because they take shortcuts. Very very few places are making things from scratch.
You got me there, burgers from scratch, but I have to tell people I haven't seen before that this isn't fast food, it's gonna be a half hour. I premake and freeze the patties, but it takes nearly ten minutes ( in this old ass radiation king dial microwave from the 80s i found new in a box, that thaws meat without cooking it) to thaw just one patty, although I make 3/4 pounders
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