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Do restaurant make soup or use can

Ogata said:
I work at my families restaurant and we make our own soup from the scratch. If you live in west coast Canada or U.S you better be prepared to make fine cuisine. People tend to be picky at local joints and so if you leave a shitty impression that your local business is no different in quality than a franchise, then you are fucked!

People expect more from a local eatery and local eateries know that their reputation is more respectable than a chain store and that you have to live up to the standard your looked upon whether you like it or not.
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It’s funny because I feel like to a large degree the Sysco takeover was so easy because for the longest time, your mom and pop restaurants were so often horrendous. People preferred a meal they’d know was mediocre to the spinning wheel of death of picking an unknown establishment.


Probably quality has slipped heavily for the big chains in the past couple decades and partly they never actually served good food, but now people want independents to save them from chain garbage.


The problem in my area is the average diner isn’t sophisticated enough to know good from bad, so most of the time Yelp or even word of mouth is absolutely worthless.
 
nicapica said:
its kinda obvious since the ALL LOCATIONS TASTE THE SAME.
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How is that obvious? I would have fully expected that they have a few centralized cook plants or just buy preprepared through a Sysco type company.
 
JSN said:
i read up a bit and apparent Oliver Garden has a weird decentralized model where they prep and cook onsite in industrial equipment and then reheat or whatever when you order it. Essentially same result as food that’s prepared in a centralized facility and shipped onsite.
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See?! They do make it in-house! I guess I don't know about the other chains since I avoid going to those kinda places (Olive Garden included), but I remember reading an article about someone who used to work as one of their cooks and how they would prepare big batches of their Italian cream soup in house.

Now, maybe Applebees and TGI Friday do just dump a can of Campbells into a bowl; not my alley lol
<Oku02>
 
JSN said:
It’s funny because I feel like to a large degree the Sysco takeover was so easy because for the longest time, your mom and pop restaurants were so often horrendous. People preferred a meal they’d know was mediocre to the spinning wheel of death of picking an unknown establishment.


Probably quality has slipped heavily for the big chains in the past couple decades and partly they never actually served good food, but now people want independents to save them from chain garbage.


The problem in my area is the average diner isn’t sophisticated enough to know good from bad, so most of the time Yelp or even word of mouth is absolutely worthless.
Click to expand...

You are dead right about quality slipping big time for big chains. There was a time that we had Quiznos and subway in almost every block. Somewhere down the line they big fucked up big time ( even pre-Jared) with quality and cost which led to the rise of Donair shops. That and we used to have a place called Koryo in every single mall which was a fast food Korean fusion. They now have only1 location in the entire province and while I love their food to this day, I can see why it only one location left.
 
Soup is how restaurant get rid of inventory that will expire soon.
 
Ogata said:
I work at my families restaurant and we make our own soup from the scratch. If you live in west coast Canada or U.S you better be prepared to make fine cuisine. People tend to be picky at local joints and so if you leave a shitty impression that your local business is no different in quality than a franchise, then you are fucked!

People expect more from a local eatery and local eateries know that their reputation is more respectable than a chain store and that you have to live up to the standard your looked upon whether you like it or not.
Click to expand...

where does family scratch soup, western?
 
Ogata said:
You are dead right about quality slipping big time for big chains. There was a time that we had Quiznos and subway in almost every block. Somewhere down the line they big fucked up big time ( even pre-Jared) with quality and cost which led to the rise of Donair shops. That and we used to have a place called Koryo in every single mall which was a fast food Korean fusion. They now have only1 location in the entire province and while I love their food to this day, I can see why it only one location left.
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probably their misfortune to be so unrelated to the zeitgeist as well. More and more people who grew up with awful food watching cooking and culinary themed shows and seeing what is possible.

It’s funny too because like where I grew up in the 80’s their was a large influx of Vietnamese immigrants so you had a pretty good number of good Vietnamese restaurants. If I’d been an adult at that time I think I’d take every meal from a Vietnamese place haha.

In those day the restaurants hadn’t really catered their menus to Americans to the same degree though so I think they didn’t catch on the same way they did with the general population ten years ago. Now most Vietnamese places’ menus are little else than pretty safe phos and noodle bowls.
 
I feel like restaurant food not including big franchise chains just use the cheapest instant garbage and mark it up a ton. Small portions too.
 
lakersfan45 said:
This has made me like soup less. Ur saying I’m eating sloppy second
<Moyes5>
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A local restaurant got shut down because they were using uneaten food left on people's plates to make soups. The Foodservice companies sell soups or the ingredients to make them to most restaurants. Go look in the restaurants dumpsters and you'll find the cans. They might add some ingredients but I doubt that there are many that make it from scratch.
 
ralphc1 said:
A local restaurant got shut down because they were using uneaten food left on people's plates to make soups. The Foodservice companies sell soups or the ingredients to make them to most restaurants. Go look in the restaurants dumpsters and you'll find the cans. They might add some ingredients but I doubt that there are many that make it from scratch.
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My greatest fears have been comfirm
 
lakersfan45 said:
That’s what I’m asking beekay. How do I trust if an establishment is making soup freshly or not. I’m starting to think they use can as base. Even good nice places that charge $$$ on yelp. Am
I wrong, if so
What is Scarface average of good soup fresh to canned soup.

Also why da hell clam
Chowder only Friday I think clams are here everyday
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It wouldn't make sense financially for any decent restaurant to not make their own soup. It costs more to buy soup than it does to make it. And it's really friggin easy to make.
 
Last edited:
blaseblah said:
It wouldn't make sense financially for any decent restaurant to not make their own soup. It costs more to buy soup than it does to make it. And it's really friggin easy to make.
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I have epiphany I will make my own soup. Starting with clams chowder.
 
I only eat at restaurants that make their own mayonnaise.
 
A lot of places will just warm up ginormous bags of frozen, pre-made soup. Talking about the Panera Breads and such of the world
 
greygoose said:
A lot of places will just warm up ginormous bags of frozen, pre-made soup. Talking about the Panera Breads and such of the world
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Wouldn't surprise me with Panera; I once had their French Onion Soup and it tasted like sadness
 
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