[Bill14564]

Originally Posted by vintageogauge

Check their county health code violations over the last couple years and months before you decide this is a good place to eat.

Good idea. Very useful to have the ability to read the reports. Once again I'm impressed with the level of detail the inspectors go into. And once again, if the restaurant is allowed to remain open then I feel comfortable eating there.

[MX rider]

Originally Posted by BrianL99

In the 3 or 4 times I got stuck eating at Mallory, the food was direct out of cryovac from Sysco Foods.

Anyone who thinks Mallory has even decent food, needs to get out more. I'd suggest Bob Evans is you want comparable to Mallory, Perkins if you want a huge step up.

Your comments are laugable, Perkins is mediocre at best and Bob Evans uses a lot of precooked food.

I worked for Sysco. All chicken, even fresh comes cvp for safety and freshness. Same with fresh steaks, pork and pretty much all the fresh proteins.

Sysco has good, better, best options in most food catagories. Ray buys the best fresh chicken for example. I've talked to Ray about what he buys and price is not his #1 concern. If it was, he wouldn't be buying from Sysco, we're never the lowest cost distributor. One of the CC groups does buy from the low price guys, that's why their food is not good.
He only has the one restaurant he focuses on.

Btw, his brick oven pizza is good. And my wife loves his salmon.

[BrianL99]

Originally Posted by MX rider

Your comments are laugable, Perkins is mediocre at best and Bob Evans uses a lot of precooked food.

I worked for Sysco. All chicken, even fresh comes cvp for safety and freshness. Same with fresh steaks, pork and pretty much all the fresh proteins.

Sysco has good, better, best options in most food catagories. Ray buys the best fresh chicken for example. I've talked to Ray about what he buys and price is not his #1 concern. If it was, he wouldn't be buying from Sysco, we're never the lowest cost distributor. One of the CC groups does buy from the low price guys, that's why their food is not good.
He only has the one restaurant he focuses on.

Btw, his brick oven pizza is good. And my wife loves his salmon.

We have 3 restaurants in the portfolio, so I have a pretty good clue how it works.

If "Ray buys the best", he needs to hire people who know how to prepare it, cook it and serve it.

Sysco is a great company, but a supplier of convenience. One stop shopping. One size fits all. Always has been and always will be. It's where lazy owners buy their food supplies. Quality restaurants buy staples from Sysco, but their meat, fish, produce, bakery, usually come from a specialty supplier.

Originally Posted by MX rider

He only has the one restaurant he focuses on.

He should focus better and up his game.

[Stu from NYC]

Been there a few times and the pizza is rather good.

[charlie1]

Originally Posted by BrianL99

We have 3 restaurants in the portfolio, so I have a pretty good clue how it works.

If "Ray buys the best", he needs to hire people who know how to prepare it, cook it and serve it.

Sysco is a great company, but a supplier of convenience. One stop shopping. One size fits all. Always has been and always will be. It's where lazy owners buy their food supplies. Quality restaurants buy staples from Sysco, but their meat, fish, produce, bakery, usually come from a specialty supplier.

He should focus better and up his game.

This is what I was hinting at with the original post! -"If "Ray buys the best", he needs to hire people who know how to prepare it, cook it and serve it." The place is a great location and could be a great restaurant with some training and a more experienced and knowledgeable staff!

[Shipping up to Boston]

In all fairness to the gentleman from Sysco...as posted, there is no originality or attention to detail from a restaurant that buys soup to nuts from one exclusive purveyor. Sysco also delivers to jails, hospitals and schools. If a restaurant wants my business, I’m ok with an uptick in price but not for ‘Bob Evans’ mashed potatoes or ‘canned green beans’. I can get locked up for a night in Polk County with everybody’s favorite Maitre D....errr Sheriff, and get served that same assembly line fare. Where has the creativity and pride in the kitchen gone to! Just keep accepting mediocrity as your standard and paying the premium for that ‘privilege’!

[MX rider]

Originally Posted by BrianL99

We have 3 restaurants in the portfolio, so I have a pretty good clue how it works.

If "Ray buys the best", he needs to hire people who know how to prepare it, cook it and serve it.

Sysco is a great company, but a supplier of convenience. One stop shopping. One size fits all. Always has been and always will be. It's where lazy owners buy their food supplies. Quality restaurants buy staples from Sysco, but their meat, fish, produce, bakery, usually come from a specialty supplier.





He should focus better and up his game.

Sysco has very high end fresh products as well. I sold to many very successful restaurants including 2 white tablecloth.
We own our own beef company, premium pork and seafood companies as well. Our prime certified angus beef is as good as it gets, other than Waygu.

We aren't "just a one stop shop for lazy owners". Many of my customers were very picky and have been successeful for a long time. You painting with such a broad brush is an insult to them.

Anyway, we think the food at Mallory is good and the place is usually very busy.

[Hape2Bhr]

Originally Posted by Shipping up to Boston

In all fairness to the gentleman from Sysco...as posted, there is no originality or attention to detail from a restaurant that buys soup to nuts from one exclusive purveyor. Sysco also delivers to jails, hospitals and schools. If a restaurant wants my business, I’m ok with an uptick in price but not for ‘Bob Evans’ mashed potatoes or ‘canned green beans’. I can get locked up for a night in Polk County with everybody’s favorite Maitre D....errr Sheriff, and get served that same assembly line fare. Where has the creativity and pride in the kitchen gone to! Just keep accepting mediocrity as your standard and paying the premium for that ‘privilege’!

Notably, Mallory's food is levels above the food served at the North Harmon Institute.

[Sabella]

All of the prices recently went up about three months ago.(not reasonable prices anymore)

[dewilson58]

Originally Posted by charlie1

This is what I was hinting at with the original post! -"If "Ray buys the best", he needs to hire people who know how to prepare it, cook it and serve it."

Agree.
Last time there, my Bride's pasta/chicken dish was swimming.....swimming in water.
The chicken had zero spice/flavor/seasoning.

[Shipping up to Boston]

Originally Posted by Hape2Bhr

Notably, Mallory's food is levels above the food served at the North Harmon Institute.

It's South Harmon....btw.

Again, if you're ok with institutional mashed potatoes and canned green beans (lazy)....all the power to you. Hopefully you dont frequent those types of spots that do....with fam/friends or clients and expect the same enthusiasm.
To repeat...mediocrity is an accepted expectation by many here.

[BrianL99]

Originally Posted by Shipping up to Boston

It's South Harmon....btw.

Again, if you're ok with institutional mashed potatoes and canned green beans (lazy)....all the power to you. Hopefully you dont frequent those types of spots that do....with fam/friends or clients and expect the same enthusiasm.
To repeat...mediocrity is an accepted expectation by many here.

The Villages is the land of reduced expectations, when it comes to food.

Given The Villages is the largest displaced population of middle America, I often wonder if that's just how middle America eats on a regular basis. Maybe they just don't know the difference in Peoria?

[Shipping up to Boston]

Originally Posted by BrianL99

The Villages is the land of reduced expectations, when it comes to food.

Given The Villages is the largest displaced population of middle America, I often wonder if that's just how middle America eats on a regular basis. Maybe they just don't know the difference in Peoria?

I had a friend that grew up in Dubuque Iowa....he said when Pizza Hut came into the area, you would think Frank Pepe from New Haven was siting there. So your point is well taken

[dewilson58]

Originally Posted by BrianL99

The Villages is the land of reduced expectations, when it comes to food.

Given The Villages is the largest displaced population of middle America, I often wonder if that's just how middle America eats on a regular basis. Maybe they just don't know the difference in Peoria?

Isn't the largest segment of the pop from the Northeast......NY, NJ, etc., where all the food experts are from??

[BrianL99]

Originally Posted by Shipping up to Boston

I had a friend that grew up in Dubuque Iowa....he said when Pizza Hut came into the area, you would think Frank Pepe from New Haven was siting there. So your point is well taken

When I moved to NH a few years ago, I was dating a native NH lady. I usually did the cooking, but one day she told me, she was going to make her "world famous lasagna" that night. "Everyone says it's the best lasagna they've ever had", she said. I thought she was fairly worldly, she had lived in Breckinridge, CO.

OK, whatever. She says she's going shopping after work and buying all the ingredients. I'm thinking ... don't you have to start on the sauce, this morning?

& then I think, ok ... maybe she's taking a short cut and using Michael's of Brooklyn sauce ... or maybe even Rao's. I can live that, one time.

When I got home and saw the 2 large bottles of Ragu sauce, I lost it.