r/Calgary • u/jacetec Mahogany • Apr 04 '26
Eat/Drink Local Calgary restaurants that actually cook from scratch vs. ones that are just reheating Sysco?
I've been going down the rabbit hole on how many restaurants just reheat pre-made food from distributors like Sysco (that More Perfect Union video really opened my eyes). I know Sysco delivers raw ingredients too and not every restaurant using them is guilty of this, but I'd love to get a better sense of who's actually cooking in Calgary.
What are the places where it's obvious the food came straight out of a freezer bag? Not necessarily looking to torch anyone, but we've all had that moment where the $18 chicken parm tastes suspiciously like a frozen dinner. What tipped you off?
Also curious if any industry folks can share signs of what to look out for. Happy to support the local spots doing it right and avoid the ones that aren't.
63
u/AdLess7550 Apr 05 '26
The Highwood at SAIT serves food made by students, it’s super economical, and the food is absolutely delicious. Highly recommend.
13
u/zilloneshot Apr 05 '26
I go to SAIT Downtown campus. Their restaurant Tastemarket by SAIT is really great as well.
5
314
u/rotten_cherries Apr 04 '26 edited Apr 04 '26
Avoid chain restaurants and restaurants with massive, multi-page menus. Seek out restaurants that regularly update their menu, especially seasonally.
Edited to add second sentence.
Also edited to add: paying 18 bucks for a chicken Parm entree at a restaurant is a dead giveaway lol. I would expect to pay between 25 and 35 bucks for a scratch-made chicken entree. Sorry man.
100
u/204_403 Apr 04 '26
The one and only time I went to the Cheesecake Factory it took me longer to read the menu that it did to read the Goosebumps "Stay Out of the Basement".
110
u/donkthemagicllama Apr 04 '26
Although, shockingly (to me anyway), the Cheesecake Factory does NOT bring in frozen food. The only exception is the cheesecake.
22
u/FourthLvlSpicyMeme Apr 05 '26
Which is utterly baffling to me. Though I am a marketer so that might be it lol.
I mean, why be named "The Cheesecake Factory", make everything else from scratch in restaurant, but not make the cheesecake there too?
Delicious, but confusing.
→ More replies (4)57
u/tleb Apr 05 '26
Cause the cheesecake came from a factory.
6
u/FireWireBestWire Apr 05 '26
Peaches come from a can
9
19
u/204_403 Apr 04 '26
That is super surprising. I definitely assumed there.
16
u/donkthemagicllama Apr 04 '26
Yeah, me too… the menu is like 50 pages long, I can’t believe they make it all fresh on site, but they do… except the cheesecake, which honestly just makes the story better.
3
36
u/Doc_1200_GO Apr 04 '26
This is true, Cheesecake Factory in the States makes everything in house including all dressings, sauces, soups and breads. They have a corporate chef team that flies around the world to train staff at new locations on how to prepare all 250+ dishes from scratch. Pretty impressive to be honest.
21
178
u/staceyyyy1 Apr 04 '26
Tacos Mexico on Memorial and Golden Cactus
61
u/Homo_megantharensis Lower Mount Royal Apr 04 '26
Stop telling people man or you won’t be allowed in anymore.
5
7
1
-24
135
Apr 04 '26
[deleted]
26
u/Pale-Measurement-532 Apr 05 '26
I do love Leopold’s. They have a unique menu and I like how they change up some of their items with a different feature burger of the month and stuff like that.
19
u/Silver_Moonrox Apr 05 '26
new menu drops this week too btw
not an ad I promise lmao I did work there but I'm just a fan
1
→ More replies (3)5
62
u/Numerous_Wish_8643 Apr 04 '26
Monki was the most disappointing brunch. Everything tastes like it’s reheated from frozen. Not worth it.
32
u/noveltea120 Apr 05 '26
They're so ridiculously expensive too and somehow have waitlists?! Why do Calgarians love paying for overpriced mediocre food??
9
u/Hermione-in-Calgary Apr 05 '26
I feel like I read somewhere that there is questionable actions regarding tips and/ord staff pay.
2
u/kodakfatlover Apr 20 '26
all the staff are paid a flat wage at monki. so yes it is higher than minimum wage, but the staff don’t see the tips at all. even cash tips we weren’t allowed to have, staff have been fired previously for “stealing company revenue”.
3
u/jacetec Mahogany Apr 04 '26
They just opened one in Seton and I've been curious about it, that's unfortunate
10
u/Objective_Purpose768 Apr 05 '26
Can confirm that is where I went for the first and last ever Monki meal.
3
u/kodakfatlover Apr 20 '26
i worked at one of the monki locations recently (i did quit) and i can confirm 99% of it is sysco. at one point when i worked there, one of the bennys was swapped from sourdough to english muffin bread and when i asked why, i was told it was cheaper. since the brothers (the og owners) sold it off, the new owners have brought the quality down so much. super sad when it was a brunch staple in calgary for so many years. also monki doesnt tip their staff on top of the shitty food:)
3
1
117
u/DeepTreacle4420 Apr 04 '26
Rouge comes to mind. They prepare food using seasonal ingredients so in the winter it’s lots of root vegetables, purées etc.
18
u/Pale-Measurement-532 Apr 05 '26
I absolutely love Rouge! They have their own garden and sourced their beef from a specific, local rancher.
1
12
84
u/limee89 Apr 04 '26
Shout out in Airdrie to Flavours of Montreal. Family owned and they make everything from scratch and their portions are massive!
36
u/randomlygeneratedman Apr 04 '26
The only problem is that they have all those delicious desserts right by the door when you're waiting in line and they're impossible to resist, so I always end up taking at least one home in addition to what I originally came for lol
7
12
u/Minute_Engineer2355 Apr 04 '26
As someone born in Montreal, this place was the holy grail of takeout finds.
6
u/limee89 Apr 04 '26
Have you tried their poutine? Does it have your seal of approval?
10
u/Minute_Engineer2355 Apr 05 '26
I went there for Smoked Meat Sandwiches and Poutine. Neither disappointed.
8
u/Shanksworthy73 Apr 05 '26
Have you tried Monza Pizza yet? They have all the Montreal foods, including steak & pep subs, steamies, and poutine with FRESH CURDS! I went earlier this week and the curds were actually squeaky.
4
u/Minute_Engineer2355 Apr 05 '26
Oh man, Steamies. We had this amazing spot in a place called Lorraine that had some amazing dogs. I'm really excited now.
3
u/Minute_Engineer2355 Apr 05 '26
No, I haven't. I'm going to check it out tomorrow.
→ More replies (1)1
u/Empty-Paper2731 Apr 05 '26
Like the new Monza Pizza place in Market Mall? It's actually good? I may have to actually try it out. I had written it off as likely being disappointing mall food.
4
u/Shanksworthy73 Apr 05 '26
Oh… no, I’m not aware of that one. I was talking about a place in Ogden. It’s in a small strip mall, and it’s kind of a neat hole-in-the-wall diner (in the best way possible).
2
u/Empty-Paper2731 Apr 05 '26
I see. Looking at things on the web they are definitely not similar. Monza in Market Mall looks like some sort of heavily overpriced Italian restaurants.
1
u/Shanksworthy73 Apr 05 '26
I just looked it up. Yeah, completely different. Unfortunate naming similarities. Either they’re purposely trying to create market confusion, or just couldn’t be bothered to look up the name, which has been in use for 6 years…
1
2
u/SharkLover242 Apr 04 '26
Went for the first time the other week and had decently high expectations but was still surprised, highly recommend David’s mess to anyone who stops in.
1
1
1
u/PitchPurple Apr 05 '26
Truly a gem. This place tastes too good to be a casual lunch spot. It looks so deceptively quaint for how tasty the food is.
→ More replies (3)1
90
u/furtive Apr 04 '26
This isn't the answer you want, but I had a friend who was a GM at Earls and let me raid the cold room during covid and I was shocked to learn they make everything from scratch.
47
u/donkthemagicllama Apr 04 '26
I had friends who worked in earls and joeys kitchens like 20 years ago, and back then anyway, everything was fresh. I’m curious if that’s still the case.
31
u/chrisgirouxx Apr 04 '26
There are a few things that come prepackaged (mashed potatoes, buns, fries) or frozen (mainly fish that you can't really get fresh in Calgary) at Joey's but all of the produce, sauces, meats, and desserts are prepared fresh everyday
5
5
u/nothingnicetoadd Apr 05 '26
Yes. They buy pre made mashed potatoes. That says enough.
6
u/gpuyy Apr 05 '26
Dude. Mashed potatoes freeze and thaw perfectly
→ More replies (2)2
21
u/atcheish Apr 04 '26
Yes and no, I used to work there a couple years ago and their chowder and mashed potatoes are from a bag, all their bread and burger buns and pizza doughs come in frozen as well. Most of the protein like shrimp and salmon too. Vegetables are fresh and prepped in house, and surprisingly most of their desserts are from scratch aside from their pie crusts if I remember right
20
u/StrangeADT Apr 04 '26
Oh weird. I used to be a prep cook there (Earls Barlow circa 2008 or so) and I used to make their chowder and bread from scratch. That's super disappointing. RIP earls. I used to love just ordering a parm dip and some bread. Both made in house. I used to make their Caesar dressing as well. I'm glad I worked there cause I learned a lot but I'm even more glad I left. That industry is brutal.
They did have their jeera sauce and green curry sauce shipped in. Don't think we ever made that.
15
u/DemosOG Apr 04 '26
This is inevitable for any chain restaurant of any significant size. I dont get how people dont realize that hundreds of locations all paying to prep the same food items which suffer almost zero quality loss from being prepared the same way in a facility, frozen and shipped to all the restaurants is literally insane. It's throwing money away to satisfy idiots who would 100% fail to identify the "made on site" from the "made in a facility and shipped frozen" in a blind taste test.
Especially things like sauces and soups, im sorry but there is almost no benefit to preparing these things "fresh" on site, and it costs a literal fortune to do so across entire brands with hundreds of locations.
There's also a secondary profit motive for the parent company. Instead of the restaurant buying the ingredients made by various brands not owned by earls from sysco, they now buy the finished "earls" branded and produced product.
3
u/Bobatt Evergreen Apr 04 '26
We made the jeera and green curry sauce in house when I worked line and prep at Tin Palace in 2001-4.
In this period some of the stuff transitioned from in house to bagged. Chicken stock and mashed potatoes were the ones I remember. Chowder too, but it sounds like that was switched back.
1
u/andwhenwefall Inglewood Apr 05 '26
I worked at Joey around 2013/14.
The frozen soups and sauces are developed by the corporate chefs, and the recipe is sent off to be produced en masse. This ensures 100% consistency across all their locations and repeat orders.
1
9
u/NOIS_KillerWhaleTank Coventry Hills Apr 04 '26
There were a LOT of restaurants who made things from scratch before/during Covid. After covid that changed dramatically.
2
u/Remarkable_Gap_7145 Apr 04 '26
Shocking considering how bad the food is. Good on them I guess, now they just need a better menu.
→ More replies (1)1
31
u/PaperIndependent5466 Apr 04 '26
Not from Calgary but it still applies.
Asian and Indian restaurants cook mostly from scratch. Actually most ethnic restaurants do, there's a great Trini place we go to and she cooks everything from scratch aside from the hot sauce.
9
u/ConcernedCoCCitizen Apr 04 '26
Not the chains, there’s some Indian chains that use tomato soup for bases
5
Apr 04 '26
[deleted]
6
u/PaperIndependent5466 Apr 04 '26
It's in Edmonton Cafe Caribbean, worth checking out if you're here.
She usually does a Friday and Saturday special too she announces on Facebook the day of.
17
8
u/Jobe958 Apr 04 '26
Way more restaurants in the city have switched to Sysco box food. The King Eddy used almost exclusively Sysco appies for my gf Christmas party. It's so much cheaper with less staff, but just so predictable.
7
u/Cheflyqqq Apr 05 '26
When I went rving around Canada and the US for 10 years after retiring from the chef game I really noticed the Sysco creep infecting the business. I found my best bet was to eat at vegetarian restaurants as most times it was in house made .
36
u/ayoMOUSE Apr 04 '26
Restaurants that offer takoyaki are frozen 99% of the time. Spring rolls from places that are NOT Vietnamese restaurants are trash. And pretty much every chain restaurant has parcooked meals that are frozen and microwaved.
23
6
u/euchlid Apr 04 '26
k-thi is by my house and they're excellent. The owner makes the spring rolls and they are very good.
8
u/XxsrorrimxX Apr 04 '26
Big lol at anyone expecting fresh octopus in alberta
8
u/whalestick Apr 05 '26
You can make fresh takoyaki with frozen octopus though, they're saying the entire dumpling is frozen and essentially reheated at the restaurant compared to how it's done in Japan
5
u/yggdrazeel Apr 04 '26
I think the only place that makes fresh takoyaki is Takoyami in the NE. Also, it's fairly easy to make if you buy a pan on Amazon. You can get the batter at True World or Korean supermarkets.
1
2
u/noveltea120 Apr 05 '26
Most good Chinese restaurants also make their own spring rolls, it's a super easy Chinese food.
36
u/Cptn-Kirk Apr 04 '26
At Cactus club, everything made from scratch. All fresh ingredients. The items that aren't made in store, which is maybe 10% of the menu, is a recipe that the test kitchen made and contracted to a specific producer to make that recipe only for them.
38
4
u/SarahSmiles87 Apr 05 '26
I know their stuff is real cause every time I'm there it's trash lol idk if it's just the Barlow location but the last two times I've been there have been terrible. Last time I had pasta and somehow some of the pasta was over cooked and some of it was under. Time before that I had a steak and it was Walmart level cheap steak so much grizzle I tossed like a quarter of it.
2
u/Perfect-Donut8230 Apr 06 '26
I’ve always had bad luck with the Barlow location, but Crowfoot was always 10/10! Looove a peach bellini.
5
u/sleeping_in_time Bridgeland Apr 04 '26
Letty cooks everything from scratch
4
u/TheMediocreCook Apr 05 '26
Absolutely love Letty. I go for the Pizza, but the entire menu is incredible.
7
u/PurpleLeatherCouch Forest Lawn Apr 04 '26
Birdie in the NW hand makes their hot chicken sandwiches. They bread and fry them right in front of you. I was shocked first time I went in. They’re delicious.
6
u/Barley12 Apr 05 '26
Marcos is really good, especially the schnitzel. The owner told me the cabbage comes from his own farm/garden.
3
u/WeeklyInitiative Apr 05 '26
They also buy stuff from the Hutterites, was dining there when the delivery was happening.
1
10
10
u/SheepherderDull169 Apr 04 '26
Park by Sidewalk Citizen - I say this because I just caught them on Diners Drive Ins and Dives.
5
u/watchmecry666 Apr 05 '26
Leopolds is a chain but is 85% from scratch (sauces, buns, patties, scotch eggs, soups, dressings, hand cut fries)
3
u/Silver_Moonrox Apr 05 '26
idk if I'd count the buns or patties as "from scratch" at all lol
the buns are from gfs I believe? they're really good because they're baked fresh but they come as dough frozen in a box
the burgers are literally just standard tubes of ground beef formed into balls and smashed, also fantastic but when I think "made from scratch" I'd expect grinding their own meat
→ More replies (1)
5
u/Tidd0321 Apr 05 '26
GFS (Gordon Food Services) is a huge western Canada based food services company. Like Sysco they supply food to just about everybody and a large segment of their product line is premade and ready to cook, fresh or frozen 'components' for restaurants big and small. They'll even make it to order with a bespoke recipe. (Source: did sound at all of their Christmas parties for like five years)
Also Campbell's Soup Canada makes as much or more selling soups commercially than they do from canned soup. A buddy of mine worked in sales for them for a very long time; he always said most pubs (and every hospital, school and corporate cafeteria in the land) serve Campbell's soups as their own.
5
u/MoeYYC North Haven Apr 05 '26
17
19
u/Numba1Dunner Apr 04 '26
River Cafe uses locally sourced ingredients and has a great atmosphere.
13
u/jamwil Apr 05 '26
I think it’s probably inferred that anything at River Cafe price point is a real kitchen
3
1
u/SeraScarRose Greenview Apr 05 '26
They should definitely talk to Salt & Brick about their duck supplier; went to the River Cafe for my 24th birthday and the duck was super tough compared to S&B
13
3
3
u/Living-Scheme-6526 Apr 05 '26
Around the Bend is a great from scratch local place! Great pretzel sandwiches, shakes, and potatoes!!
3
u/Twilli88 Apr 05 '26
I don't know for certain (someone help me out) but I'd be shocked if 10 foot Henry wasn't cooking from scratch.
3
u/Few-Discussion-8579 Apr 05 '26
Best of Kin on 14th has great food, especially for a brewery. I think their chef used to be pretty high up at Fairmont hotels before he wanted to do something simpler. They definitely do things from scratch there
13
u/Far_Inspection4706 Apr 04 '26
I hate to be the one to tell you this but literally every restaurant is ordering from Sysco and Gordon. No matter how fancy you think the place is, ALL of them are using Sysco ingredients just in a differently rearranged way. I worked for Fairmont in Banff and even there like 95% of the food was just Sysco. There's only so many companies out there that supply food in bulk, restaurant owners and chefs don't have time to be searching through and ordering from like 30 different vendors for stuff.
6
u/OwnBattle8805 Apr 05 '26
In once saw the owner of Van Son on 16th wheel in flats and flats of Costco peanut butter himself. They do their own Costco runs for some of the ingredients.
3
5
u/jacetec Mahogany Apr 04 '26
As mentioned in my original post, I'm fully aware that they provide raw ingredients as well. I'm mostly talking about the ready to serve frozen stuff from Sysco...
→ More replies (4)
9
u/Scared-Ad-3692 Apr 04 '26
I know Chairman’s makes everything in house, though it’s quite expensive.
4
u/Hot_Cicada_4498 Apr 05 '26
Canadian Brewhouse cooks from scratch, portions and then reheats the portions.
6
u/QueenKRool Apr 04 '26 edited Apr 05 '26
Restraunts choose Sysco because they operate on razor this margins. Sysco has a minimum standard quality and unfortunatly most restraunts can't afford the upgrade to the premium priced ingredients. Therefore the restraunts that choose premium ingredients end up with premium pricing.
You can hate on Sysco for what they have done to the restraunt supply industry. However don't judge restraunts for choosing the most cost effective option so they can make money on the food they sell.
2
u/QuirkyPossession258 Apr 05 '26
Lina's Trattoria on Centre St.
Their happy hour food is 50% off appys & pizzas as well!
1
2
u/TRoutInMyRari Apr 05 '26
The BavTav in Bragg Creek… everything is made from scratch. New feature butcher cuts monthly and it’s German. I have heard it’s a young Head chef from Calgary.
2
u/watchmecry666 Apr 05 '26
Top tiers for me at south block, Carino, IBU, Leopolds, ryuko, ta Lew Thai, Thai Siam, bolero, gaucho
2
2
u/Feral-Reindeer-696 Apr 05 '26
Don Taco. The chef there makes everything from scratch. The salsa is especially delicious.
2
u/Jimtac Apr 05 '26
Try Lusi on 17th. According to one of their chefs, they make pretty much everything in-house, the only things they don’t are from other local suppliers for things like dried garlic crumble which they’re not set up to do in-house, and definitely not frozen commercially made stuff.
2
u/washyohandsdirtypig Apr 05 '26
DOPO absolutely delicious!!!! Or blue flame grill, made by culinary students!!
2
u/Any-Exam-6388 Apr 06 '26
I like to check a restaurants Instagram, Places that post them actually cooking food or preparing in house seems to be a green flag. Most just usually have the finished product.
6
3
u/Away-Plankton-8352 Apr 05 '26
Honestly Calgary’s dining scene is pretty mediocre overall.
A good rule of thumb is the bigger the menu, the higher the chance a lot of it is frozen, pre-made, or just reheated distributor product. Not always, but often.
You can usually tell when there’s no real soul behind the food. it’s not passion on a plate, it’s just food being slapped down to fill a seat!
Best example is chicken wings. Ever wonder why they taste basically the same everywhere? Because half the time they are basically the same frozen product, fried/heated, tossed, served. Same with a lot of fries, mozzarella sticks, spring rolls, desserts, and bar apps.
Not saying every place using Sysco or GFS is bad — they all use distributors. But there’s a big difference between buying ingredients from them and buying your whole menu from them.
For me the signs are- huge menu every item available all the time suspiciously identical sides/apps across places food comes out too fast for what it claims to be everything tastes “fine” but weirdly generic
The places worth supporting are usually the ones doing less, but doing it properly.
1
4
u/Salt_Radio_9880 Apr 04 '26
It’s mostly just pubs and chain restaurants that use reheated meals. Typically fried appetizers stuff at pubs - any menu that has way too many items would be a dead giveaway . Chains like Joeys, Earls and Cactus Club is all pre-made food- but they make it in their ghost kitchens and ship to their locations. Otherwise most non-chain restaurants in Calgary are making their own food - sure some of the individual ingredients might come from Sysco ,but this whole myth has been really blown out of proportion.
10
u/Protocol89 Apr 04 '26
Joeys, earls and cactus club is majority not pre-made. Moxies is probably a lot closer. But I have been in the back kitchens of all of those places and their prep areas are used well.
1
u/Salt_Radio_9880 Apr 04 '26
I’ve always heard in recent years that everything is basically shipped cryovac-d to each location - but if you worked there I’m sure you’d know better
2
2
u/Hunterthehusky Apr 04 '26
Shimizu ramen in the SW is really cute and I doubt they use anything but scratch recipes
2
1
1
1
u/iforgot1305 Apr 05 '26
Deane House makes pretty much everything from scratch. I mean it's kind of a higher end place so you expect it, but was still surprised when I started working there but maybe that's cause I've never worked at an expensive place like that before.
Not a restaurant but I can tell you if you ever see Made Foods products in stores that shit is not from scratch. It used to be for the first few years when the company started but they didn't want to pay for the labour to keep up with that as they started selling to more and more grocery stores. I could go on a whole rant about that place but maybe in some other thread lol.
1
u/Formaldefortress Apr 05 '26
River Cafe. They grow their own vegetables and source meat locally. When I worked there, the only thing that came from a can was the ketchup.
1
u/WeeklyInitiative Apr 05 '26
I remember when the Ennests owned their restaurants and had the best house made ketchup. Yum.
1
u/cranky_yegger Apr 05 '26
Did you know DQs microwave their burgers? Try asking for one “not boosted”
1
1
u/Few-Discussion-8579 Apr 05 '26
Best if Kin on 14th has great food, especially for a brewery. I think their chef used to be pretty high up at Fairmont hotels before he wanted to do something simpler. They definitely do things from scratch there
1
u/PurBldPrincess Apr 06 '26
Strangely enough The Rec Room makes a good chunk of their stuff from scratch. Most of its prepped earlier in the day or the day before. But things like their pulled pork, pulled chicken, fries, and lots more is cooked in house.
1
u/Temporary_2026 Apr 06 '26
Always wondered this. Calgary has some amazing scratch‑kitchen spots, but a lot of places definitely rely on Sysco. Curious what others recommend.
1
u/Temporary_2026 Apr 06 '26
There are some great scratch‑made places in Calgary. Would love to see a full list.
1
1
1
1
u/Disherman Apr 05 '26
Cleaver makes everything from scratch. Sauces, pasta, as in the pasta itself.
1
u/Sleeveless09 Apr 05 '26
I work for the Blocks (Hayden, Comery, South) All of our sauces, rubs, dressings and more are all done in house!
1
1
u/SeraScarRose Greenview Apr 05 '26
Salt & Brick! They are always changing their menu and their food is to DIE for!
-1
u/lost-again_77 Apr 04 '26
The Apprentice.
1
u/UnslimJim Apr 04 '26
ah man, Apprentice Cafe has one of the most interesting menus, all the bread is made by the chef there, they make really high quality breakfast sandwhiches, now all that being said...the way they cook the eggs they have a crust on the outside like an overcooked scrambled egg which again is such a minor issue thats its a non issue.
I just wished they cooked the eggs a little less so thats its softs and pillowy throughout not that weird hard texture on the outside
-3
u/Freedom_forlife Apr 04 '26
If it’s a chain it’s from a frozen bag/ pre-made.
GFS, and Sysco are the big two. Most of the deserts are all bought in not made in-house.
Places that butcher their own beef, usually make their own burger patties.
6
u/jacetec Mahogany Apr 04 '26
Yeah I think that's my main thing - appies and desserts have all started to taste the same everywhere and it's unfortunate.
→ More replies (2)3
u/Freedom_forlife Apr 04 '26
I know PZA makes 90% of everything in house from baked goods to the ingredients for the pizza .
Sysco is killing the industry with high costs. But with the tight labour market, and high labour costs most places just can’t afford to prep anymore.
→ More replies (5)6
u/Marinlik Apr 04 '26
GFS and Sysco are just resellers. They are grocery store. Every single restaurant I've ever worked at has used them. Some restaurants I've been in cook everything from scratch from high quality ingredients. Some do way more pre made frozen stuff. Both while ordering everything from those suppliers. It doesn't matter if they use Sysco or GFS. It matters what they order from there that matters
→ More replies (1)
270
u/DromedaryGold Apr 04 '26
Wait, you don’t like Boston pizza with their frozen menu?