Question: How often do you see pallets of food that should be refrigerated or frozen sitting in a supermarket aisle awaiting placement onto the sales point?
Answer: Every day.
Second question: Is that any difference from Sysco’s behavior?
hours . . .
1 Like
It does make a difference how long they sit there. Also, it is usually in the low to mid seventies in my grocery store, but outside, say on a loading dock, it is more likely between eighty, in the wee small hours, and nearing a hundred, later in the day, from May until October.
1 Like
So the degree of difference depends on the difference of degrees?
I was a line cook or baker for 10+ years in two different countries (the US and Australia). Sysco was rough to work with at times. It was not unusual to find poorly cared for products or unequivalent switcharoos on products that were out of stock. In Australia, we had more smaller/specialty distributors and the ingredients were great. Based on my experience in the restaurant industry in places where Sysco does and does not exist, my opinion is that Sysco is absolutely contributing to a decline in restaurant quality at every level from McDonalds to Alinea. Sysco does not opperate in a vacuum. Smaller, local producers of fantastic products have and will continue to go out of business if the larger distributor does not sell their products and continues to grow (i.e., restaurants that do not buy from Sysco are still impacted by Sysco’s business practices).
2 Likes
