Two to one most people have eaten at a restaurant or fast food hoint had ate or used something distributed by the food industry giant Sysco. They have the monopoly on the American dining scene yet that monopoly is too constricting? Is it affecting how America eats? Yes.
New contributor and freelance reporter Meghann McCarron wrote a bout this giant in today's New York Times Wednesday Food section. Every American diner has been using Sysco in some way shape or form.Many restaurants, like Toast in Montclair ,New Jersey has been using their pre cut frozen fries alongside their famed homemade dishes of Eggs Benedict's and a variety of screamed egg dishes and omelets.It;s easier for the owner and chef Amy Russo. Unfortunately there is a problem According to Chef Russo Sysco delivers the fries around two and three in the afternoon when the restaurant is closed. This presents a 0problem.There are other glitches. The company also provides food for such chains as Wendy;s Olive garden and The Cheesecake Factory. Their food all tastes the same according to Los Angeles consultant Salar SHeik.The bacon is tasteless , being all oily and salty. The potatoes tasty elike they have some kind of preservative. There is also the difficult navigation of the company web site that many small restaurant owners have trouble using.
Now Sysco is growing bigger by their acquiring of Restaurant Depot. It supplies everything from hand soaps to plastic wrap along with cleaning supplies and other essentials.Many member toggle back between the two companies looking to see which as the cheaper price. However Sysco's vice-president Greg Keller states that Sysco and Restaurant Depot occupy two separate of the industry .The customer overlap is very small although the second also sells everything from seafood and cold cuts to veggies and dairy much like the other. Sysco also sells ready made dinners to such institutions as schools, hospitals along to stadiums, amusement parks, prisons and thousands of other restaurants Sysco's story is interesting. The founder John Baugh created it in 1969 when regional distributors came together. The founder had worked his way up through the grocery and frozen food business. He got to know his future partners while socializing at National Foods Association conventions. When he proposed merging as a national distributor those relationships were invaluable. The company grew and ate up smaller distributors. It is now the chief distributor in the US.
Is Sysco a good thing or a bad? That depends on how an eatery is affected by it. Id it works for any restaurant, it is.
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