• roguetrick@kbin.social
    link
    fedilink
    arrow-up
    3
    ·
    edit-2
    11 months ago

    I’m sure they’re fresh, darden(who used to own red lobster) likely doesn’t get too granular with it’s produce suppliers in the area. They’ll make one contract for all their subsidiary restaurants I’m sure.

    • FuglyDuck@lemmy.world
      link
      fedilink
      English
      arrow-up
      6
      arrow-down
      1
      ·
      edit-2
      11 months ago

      I doubt red lobster seafood is fresh (lobster are from the tank, the rest not so much). It’s frozen. (They’d have to fly it in special, for most of their locations. Which. Is not cheap.)

      Their soups… I dunno 50/50 on them being warmed out of giant bags made in some distribution hub.

      Their biscuits are made from a dry mix (probably identical to bisquick)

      I was speaking to OG’s soups (which are made fresh- during prep that morning.) are pretty freaking cheap to make- especially since they probably use all the not-quite as fresh ingredients left over from the previous night; and stocks made from bits and pieces that would otherwise be tossed (like chicken carcass or skins/peels from carrots and onions).

      • Flying Squid@lemmy.world
        link
        fedilink
        arrow-up
        4
        arrow-down
        1
        ·
        11 months ago

        Their biscuits are made from a dry mix (probably identical to bisquick)

        Where an I obtain massive quantities of this dry mix?

        Asking for a friend.

      • roguetrick@kbin.social
        link
        fedilink
        arrow-up
        2
        ·
        edit-2
        11 months ago

        That’s what I was taking about. I was taking about darden getting fresh produce. They’re who own olive garden. They just also used to own red lobster but got rid of it.

        • FuglyDuck@lemmy.world
          link
          fedilink
          English
          arrow-up
          3
          arrow-down
          1
          ·
          11 months ago

          There’s levels of freshness, so to speak.

          Soups usually get things that are not-as-fresh because they get simmered all day anyway- no one is gonna notice if the the carrots were getting flacid or if the protein is dried out from being cooked and not served.

          They make the soup fresh daily- just in the morning. and they keep it hot so as to get it out quickly. The ingredients they use, though “fresh” are not the freshest in their pantry, if that makes sense. It’s the left over trimmings that get chopped up so as to hide it (this is actually a good thing. It reduces waste.)