This is myopic bullshit. Olive Garden, like all of its competitors, is a chain with a corporate hub handling all logistics. There is no “scratch cooking” at any Olive Garden. As much of the ingredients as possible are frozen for transport and specifically engineered to be efficiently prepared at each “kitchen”.
source: decades in culinary across multiple continents, toured Olive Garden and dozens of others both above and below (not much) over the years.
This is myopic bullshit. Olive Garden, like all of its competitors, is a chain with a corporate hub handling all logistics. There is no “scratch cooking” at any Olive Garden. As much of the ingredients as possible are frozen for transport and specifically engineered to be efficiently prepared at each “kitchen”.
source: decades in culinary across multiple continents, toured Olive Garden and dozens of others both above and below (not much) over the years.
I never said scratch. They definitely do not microwave their food.
They cook to portioned specs just like the vast majority of restaurants. No one goes to OG thinking it’s Michelin-starred.
How is it myopic, though?