Whats so wrong about Sysco?
For some background, Im fairly new to the restaurant industry, I only worked at two fast food restaurants as crew for a total of 3 years between the two before joining a partnership. I had the minority percentage there and was mostly brought on for design and branding and ended up working the front similar to what I did at my previous jobs. Then I made the jump to do my own thing and started my own food truck. I dont know all the Chef lore and lingo, I never worked in a kitchen so im very ignorant in that area. Beacuse of that, I learn alot from my cooks, they have taught me more than I have probably taught them. But, I hear alot of shit talk on Sysco, is it just beacuse theyre a big corp or like an "eat the rich" thing? Ive been wary of asking my cooks bc duh we use Sysco. I also read some comments recently, and people seem to bash those who use sysco claiming its all reheated microwave food. I get that, bc a ton of their selection is pre-made food. But its totally possible to run a kitchen with real ingredients using sysco. While I still have 3 other stores/distributors I buy from for certain better priced options, why am I catching strays when all our food is made from ingredients not reheated out of a box. The only think that is "pre-made" in our kitchen is pasta, sausage links, cheese, and pickles. Everything else is made from scratch and our raw proteins and produce are purchased at restaurant depot for a little more quality control. (sysco veggies are hit or miss) So whats the problem with me getting some of my ingredients from sysco? Again, im here to get enlightened, maybe im not tapped into the restaurant history or news as much as I should be but I would really like to know if using Sysco is truly that bad, and am I losing respect from other restaurateurs for this?