Do you work in Fast Food Industry? What brands do they use?

[aristocatz]

I'm curious to know what brands of meats, etc...that fast food industries use?

I'd love to buy my own pickles that Subway uses and I love Burger King sausage!

Is this information public? Or under lock and key?

Thanks

 

[dish rag]

I never have. But I admire those that do. It looks difficult to me.

 

[Bianca and Bernard]

Chipotle uses Daisy sour cream (or at least they used to, back when I was there), whisked until thin.

 

[kaytieeldr]

You could ask at a store.

 

[tvguy]

I think a lot of the products they use are custom made for them to their specifications.

 

[1GoldenSun]

I've never worked in fast food but I've always wanted to try it.

Maybe when I retire I can get a part-time job at a fast food place. It might be fun to anonymously donate my pay every week to a deserving employee.

 

[BadPinkTink]

I did a quick Google search for you.

Subway in America get their pickles from Hausbeck Pickle Company,

Burger King in America get their beef from Lopez Foods, Inc.

In the catering industry , most of the time the factories sell direct to the the food business only. You wont find their products on sale in a regualar supermarket.

 

[aristocatz]

I did a quick Google search for you.

Subway in America get their pickles from Hausbeck Pickle Company,

Burger King in America get their beef from Lopez Foods, Inc.

In the catering industry , most of the time the factories sell direct to the the food business only. You wont find their products on sale in a regualar supermarket.

You are a google genius!!! I google searched both and came up with nothing!

 

[low-key]

I had a buddy who worked at taco bell and he said the hamburg was shipped in frozen boxes and said "Grade D Editable"

 

[Skippy918]

Restaurants use supply companies like Sysco or US Foods. They carry many brands of food and most you probably wouldn’t be able to find in a supermarket.

 

[tvguy]

Restaurants use supply companies like Sysco or US Foods. They carry many brands of food and most you probably wouldn’t be able to find in a supermarket.

And you see their trucks delivering to everything from the tiniest hole in the wall diner, and fast food place, to the finest restaurants. As someone for the past 11 years has been commuting to work between 1:45 am to 3 am, the deliveries are often made overnight, when the restaurants are closed. Sort of like they are hiding the fact that Mortons and Dennys get some of their food from the same place.

 

[NYCgrrl]

I've never worked in fast food but I've always wanted to try it.

Maybe when I retire I can get a part-time job at a fast food place. It might be fun to anonymously donate my pay every week to a deserving employee.

I suspect you'll retire for the second time in 2 weeks max, LOL.

 

[BadPinkTink]

And you see their trucks delivering to everything from the tiniest hole in the wall diner, and fast food place, to the finest restaurants. As someone for the past 11 years has been commuting to work between 1:45 am to 3 am, the deliveries are often made overnight, when the restaurants are closed. Sort of like they are hiding the fact that Mortons and Dennys get some of their food from the same place.

nope, not at all. Its standard practice in the food industry to use central distribution companies for wholesale supplies. Most food business, whether they are a Michelin Star or a hole in the wall cafe will probably use the same distribution supplier. They operate on the just in time supply chain method. This means they order supplies in small quantities ( well small wholesale quantities ) on a daily or weekly basis, depending on the food business. This is because storage space is limited and to ensure that they serve the freshest possible ingredients every day.

One sandwich cafe I worked at, the manager would place an order at the distribution centre by 2pm for delivery for the next day. The delivery would turn up at 3am, the delivery company had a key to the storage area and would just leave the pallet. Then the first shift would start at 6am and unpack the pallet and then use the new fresh ingredients for that days food.

 

[NYCgrrl]

I remember during one of my first hospitality classes the professor predicted that a large portion of American food would be pre processed fast food that would go past McDonald's and into tabletop eateries thus creating places like Appleby's and Olive Garden. Most of us scoffed after the class was over but guess what? She was right.

I'm curious to know what brands of meats, etc...that fast food industries use?

I'd love to buy my own pickles that Subway uses and I love Burger King sausage!

Is this information public? Or under lock and key?

Thanks

I can't say I know what kind of pickles Subway uses or BK sausage but I'd check your local supermarket shelves for the Mt. Olive brand. They make a lot of different varieties of pickles.

HTH

 

[NYCgrrl]

And you see their trucks delivering to everything from the tiniest hole in the wall diner, and fast food place, to the finest restaurants. As someone for the past 11 years has been commuting to work between 1:45 am to 3 am, the deliveries are often made overnight, when the restaurants are closed. Sort of like they are hiding the fact that Mortons and Dennys get some of their food from the same place.

nope, not at all. Its standard practice in the food industry to use central distribution companies for wholesale supplies. Most food business, whether they are a Michelin Star or a hole in the wall cafe will probably use the same distribution supplier. They operate on the just in time supply chain method. This means they order supplies in small quantities ( well small wholesale quantities ) on a daily or weekly basis, depending on the food business. This is because storage space is limited and to ensure that they serve the freshest possible ingredients every day.

One sandwich cafe I worked at, the manager would place an order at the distribution centre by 2pm for delivery for the next day. The delivery would turn up at 3am, the delivery company had a key to the storage area and would just leave the pallet. Then the first shift would start at 6am and unpack the pallet and then use the new fresh ingredients for that days food.

I think tvguy is describing the same delivery system as you with just differences in how individual restaurant take delivery. For instance your small sandwich store may not have the space for a loading dock but of course a purpose built store probably will. ? Oh but Michelin starred/fine dining restaurants do NOT get deliveries from Sys or similar.

 

[BadPinkTink]

I've never worked in fast food but I've always wanted to try it.

Maybe when I retire I can get a part-time job at a fast food place. It might be fun to anonymously donate my pay every week to a deserving employee.

working in a fast food place is not for a retired person, well unless they are there out of necessity, not choice like you. Its a fast paced work environment, standing for the entire shift. You are basically a cog in a human conveyor belt, repeating the same moves over and over and over. Its shift work so you would work any 5 days out of 7, you would be working weekends, evenings, early mornings, holidays etc, basically when the 9 to 5 people are not working is when you would be working. You would not be guaranteed 2 days off together.

Your hair and clothes absorb the smell of grease and food. You would need cash handling experience and customer service experience. You would need to be quick , be able to follow company specs precisely with no room for error.

If you have back or foot issues, you will be in pain from standing long hours on hard floors.

How would you anonymously donate your pay every week to a deserving employee? The company would pay you direct into your bank. You would have to pay tax. Are you going to just hand a work colleague an envelope of cash each week?? How would you decide who is deserving?? Thats just unrealistic and frankly offensive, that you would just see your work colleagues as charity cases needing to be helped by a do gooder who has more money than sense.

 

[kaytieeldr]

					I remember during one of my first hospitality classes the professor predicted that a large portion of American food would be pre processed fast food that would go past McDonald's and into tabletop eateries thus creating places like Appleby's and Olive Garden. Most of us scoffed after the class was over but guess what? She was right. I can't say I know what kind of pickles Subway uses or BK sausage but I'd check your local supermarket shelves for the Mt. Olive brand. They make a lot of different varieties of pickles. HTH I used to work for a wholesaler, way back I would buy - because employees could - a five gallon bucket of diced dill pickles, couple of times a year.

 

[tvguy]

nope, not at all. Its standard practice in the food industry to use central distribution companies for wholesale supplies. Most food business, whether they are a Michelin Star or a hole in the wall cafe will probably use the same distribution supplier. They operate on the just in time supply chain method. This means they order supplies in small quantities ( well small wholesale quantities ) on a daily or weekly basis, depending on the food business. This is because storage space is limited and to ensure that they serve the freshest possible ingredients every day.

One sandwich cafe I worked at, the manager would place an order at the distribution centre by 2pm for delivery for the next day. The delivery would turn up at 3am, the delivery company had a key to the storage area and would just leave the pallet. Then the first shift would start at 6am and unpack the pallet and then use the new fresh ingredients for that days food.

LOL. Just ran up to the hardware store. Almost got hit by a US FOODS semi going between the Subway and Taco Bell.

 

[disneychrista]

Worked at McDonalds from 1987 - 1994, with breaks for maternity leave (twice). The only brand name that they had I think was the ketchup and mustard packets but they have changed since then. And I believe back then it was Krustez pancake mix made fresh, not the premade frozen ones they use now.

 

[MIGrandma]

working in a fast food place is not for a retired person, well unless they are there out of necessity, not choice like you. Its a fast paced work environment, standing for the entire shift. You are basically a cog in a human conveyor belt, repeating the same moves over and over and over. Its shift work so you would work any 5 days out of 7, you would be working weekends, evenings, early mornings, holidays etc, basically when the 9 to 5 people are not working is when you would be working. You would not be guaranteed 2 days off together.

Your hair and clothes absorb the smell of grease and food. You would need cash handling experience and customer service experience. You would need to be quick , be able to follow company specs precisely with no room for error.

If you have back or foot issues, you will be in pain from standing long hours on hard floors.

How would you anonymously donate your pay every week to a deserving employee? The company would pay you direct into your bank. You would have to pay tax. Are you going to just hand a work colleague an envelope of cash each week?? How would you decide who is deserving?? Thats just unrealistic and frankly offensive, that you would just see your work colleagues as charity cases needing to be helped by a do gooder who has more money than sense.

Wow, just because someone retires from their current job/career does not mean they couldn’t handle a fast food environment for a few hours a week. Maybe it would just be a part time job, just for something to do out of the house, or simply because they enjoy it.

And to call someone a “do gooder” just because they may not need a paycheck but would like to donate it to a co- worker who is working out of necessity is pretty rude.