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Old 05-14-2014, 04:11 PM
 
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How do these NJ and NYC metro diners handle such extensive menus?

I dont want to post menus because I would have to use specific restaurants. But I think you know what I am talking about. On top of the menu they run like 5-10 daily specials.

This is not a critique of these fine establisments. I eat at these places, and I love the food there. But seriously, when you look at the final product there must be lots of chopping, and dicing, and what not going on.

Or is it because they are buying canned veggies that are already chopped, and canned soups, and their meats are pre-marinated and come in packages?
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Old 05-14-2014, 04:13 PM
 
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Years of experience and a well organized kitchen with good staff throughout the restaurant keeps things in order.
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Old 05-14-2014, 04:18 PM
 
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Originally Posted by CSD610 View Post
Years of experience and a well organized kitchen with good staff throughout the restaurant keeps things in order.
Things is I only see at most two or three undocumented immigrants in the kitchen. A lot of these places you can see the kitchens. I guess they have more in the basement doing the prep work. I worked at a Malaysian restaurant where there were like 5-8 undocumented immigrants working in the basement slicing veggies during the rushes

But how do you maintain discipline with a group like this? They can just get up and walk out or not even bother showing up.
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Old 05-14-2014, 05:54 PM
 
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How do you know they are undocumented?
Have you gone to the kitchen and seen all of it and the prep area?
A lot of restaurants have the prep area behind all the coolers and freezers where the area is out of sight and usually very messy.
There are restaurants that order all of their ingredients already chopped so the only "prep" is to open the plastic bag they come in and toss the product in a bowl to serve or a larger tub to mix with other ingredients.
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Old 05-14-2014, 07:32 PM
 
Location: Philaburbia
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Sysco and US Foods.
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Old 05-14-2014, 07:39 PM
 
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The larger the menu, the more likely they bring it in frozen and thaw/reheat as needed.
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Old 05-14-2014, 08:31 PM
 
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Originally Posted by Ohiogirl81 View Post
Sysco and US Foods.
How much of the prep work is done by them if any? Do they offer such quality that all you need to do is reheat? How big are they in casual dining?
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Old 05-14-2014, 08:41 PM
 
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Originally Posted by weezycom View Post
The larger the menu, the more likely they bring it in frozen and thaw/reheat as needed.
Yes, that probably is true with much of their fried items like mozzarella sticks, chicken wings, fries. I doubt they make those fresh.

But I know this this one diner in manhattan. They offer sauteed fish and chicken with varying sauces, and styles. It is basically just sauteing with a bunch of different things like veggies, fungus, and sauces. But they have such a variety. It is like pizzeria with all those toppings.
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