Is Dominos still the best value in food? You can legit get 2-3 meals for 8 bucks how do they do it?

Is Dominos still the best value in food? You can legit get 2-3 meals for 8 bucks how do they do it?

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  1. 3 weeks ago
    Anonymous

    >2-3 meals from a single small pizza
    Sorry not all of us are 12 year old girls.

    • 3 weeks ago
      Anonymous

      large pie one topping is 7.99

    • 3 weeks ago
      Anonymous

      Eat like a 12 year old girl for 6 months and you’ll look so good

      • 3 weeks ago
        Anonymous

        pedos and anorexia name a more iconic duo

    • 2 weeks ago
      Anonymous

      wait - some of us are?

  2. 3 weeks ago
    Anonymous

    >Is Dominos still the best value in food? You can legit get 2-3 meals for 8 bucks how do they do it?

    • 2 weeks ago
      Anonymous

      What's this from?

      • 2 weeks ago
        Anonymous

        looks like upwork dot com

  3. 3 weeks ago
    Anonymous

    Little Cesars is the better deal, and has better quality.

    • 3 weeks ago
      Anonymous

      99 cent crazy bread is life

    • 3 weeks ago
      Anonymous

      never understood why he coats them in sawdust

      • 3 weeks ago
        Anonymous

        It's corn meal and you do that so the dough doesn't stick to the pan after cooking
        t. former Little Caesars wagie

        • 3 weeks ago
          Anonymous

          >Little Caesars wagie
          Can you tell me why I can only check in after 4PM? This ruined my 1st day at vegas.

          • 3 weeks ago
            Anonymous

            The army of Consuela housekeepers needs time to clean all the jizz stains and cocaine residue out of each room

        • 3 weeks ago
          Anonymous

          >t. former Little Caesars wagie
          Pizza recs? Also would you still eat there? I knew some people that used to work at a chain pizza place (offering dine in) and they said they’d never eat there, but my impression of most LC’s is that they seem fairly clean.

          • 3 weeks ago
            Anonymous

            Yes, I still eat there once a month or so. I worked at two stores and they were both very clean. I visited a few other stores (all different owners) to help out during wagie shortages and they seemed clean too. Most of my coworkers were either high school students or other college students which was nice. Very few fast food lifers and illegals and convicts.

            My advice is to get the pizza well done. It's free, it's a guaranteed fresh pizza (the hot and ready pizzas can sit in the box for up to 30 minutes and freshness makes a big difference here) and Little Caesars undercooks their pizza a bit so well done is actually just fully cooked. Extra or light or no sauce is also a free request depending on how saucy you want it.

            Pizza dough is literally not food and chain pizzas always use tons of dough. Pizza dough is actual goyslop and not in the meme way, it has zero nutritional value. It's not even fit for pigs to eat.

            It's just bread. I wouldn't eat it if you're trying to be healthy but pizza dough isn't some weird Frankenfood. We had to make the dough fresh every day at LC and we always used it all up before it was even close to going bad in the walk in. Flour, warm water, yeast, vegetable oil, dump it in a huge mixer and wait a few minutes, then cut it up into dough balls for pizza and Crazy Bread.

            The cheesy bread was premade and delivered on the truck but if we ran out in between shipments we could make it out of Crazy Bread dough. Some customers requested that when they realized it was possible.

            • 3 weeks ago
              Anonymous

              >but pizza dough isn't some weird Frankenfood
              It actually is, there isn't a single thing humans eat on earth that isn't more heavily processed.

              • 3 weeks ago
                Anonymous

                >there isn't a single thing humans eat on earth that isn't more heavily processed

              • 3 weeks ago
                Anonymous

                So you're saying pizza dough is the least processed thing humans eat?

              • 2 weeks ago
                Anonymous

                >We had to make the dough fresh every day at LC and we always used it all up before it was even close to going bad in the walk in. Flour, warm water, yeast, vegetable oil, dump it in a huge mixer and wait a few minutes, then cut it up into dough balls for pizza and Crazy Bread.
                Why be disenguous lol? Pizza dough from chains uses an ultra refined grain. Nothing in little caesars is like what you'd buy in a grocery store. Are you an actual paid shill?

                https://i.imgur.com/64TJosL.png

                bon appetit

                Fricking morons. It's literally the same ingredient list as all purpose flour you buy in a store. Everyone knows thin crusts are Totino's tier engineered abominations.

              • 2 weeks ago
                Anonymous

                ?si=VKOn0Vb6xX_9WoUD&t=90

              • 2 weeks ago
                Anonymous

                its over

              • 2 weeks ago
                Anonymous

                Yeah, this is not how Little Caesars is made at all.

              • 2 weeks ago
                Anonymous

                Oh and for anyone curious, heres how the fine chefs at Little Caesar's make pizza. Yum, floor sauce.
                https://youtube.com/shorts/SeLp1FW9jos

              • 2 weeks ago
                Anonymous

                bussin

            • 3 weeks ago
              Anonymous

              >We had to make the dough fresh every day at LC and we always used it all up before it was even close to going bad in the walk in. Flour, warm water, yeast, vegetable oil, dump it in a huge mixer and wait a few minutes, then cut it up into dough balls for pizza and Crazy Bread.
              Why be disenguous lol? Pizza dough from chains uses an ultra refined grain. Nothing in little caesars is like what you'd buy in a grocery store. Are you an actual paid shill?

              • 3 weeks ago
                Anonymous

                >let me tell you someone who worked at a place what its like at that place I've never worked at
                The sheer fricking hubris of some posters lol.

              • 3 weeks ago
                Anonymous

                bon appetit

              • 2 weeks ago
                Anonymous

                >oooooOOoo big scary words I don't understand
                stop being fat

              • 2 weeks ago
                Anonymous

                Silicon dioxide is banned in the EU. It's literally poison. But you're a paid shill so go off I guess.

              • 2 weeks ago
                Anonymous

                >It's literally poison.
                HAHAHAHAHAHHAHAHAHHAHAHAHAHAHAHHAHAHAHHAHAHAHAHHAHHAHAHAHAHAHAHAHHHAHAHAHHAHAHAHAHAHH

              • 2 weeks ago
                Anonymous

                >Silicon dioxide (SiO2), also known as silica, is a natural compound made of two of the earth's most abundant materials: silicon (Si) and oxygen (O2). Silicon dioxide is most often recognized in the form of quartz. It's found naturally in water, plants, animals, and the earth. The earth's crust is 59 percent silica.
                Better have a nice day bro, there is silicon dioxide in you right now get it out quick!!!

              • 2 weeks ago
                Anonymous

                Silicon dioxide taken ingested orally has no effect on humans. If you breath it you're fricked. So don't grind up your pizza, dessicate it, then snort it I guess?

              • 2 weeks ago
                Anonymous

                >he doesn't inject his pizza through his toe veins
                ngmi

              • 2 weeks ago
                Anonymous

                even then you'd be exposed to like 20 orders of magnitude less silicone dioxide than if you glanced at some sandbags while walking through a home depot, and probably around 1000 orders of magnitude less than sitting in a sandbox at the park, and 100000000 orders of magnitude less than going to the beach.

              • 2 weeks ago
                Anonymous

                It's only a little bit of poison, it's fine.

              • 2 weeks ago
                Anonymous

                >imagine not knowing that dose makes the poison.
                Literally every, single, substance has an LD50

    • 3 weeks ago
      Anonymous

      holy shit wagie is a turboChad

    • 3 weeks ago
      Anonymous

      Imagine being paid barely above minimum wage, not even being eligible for tips, having no health insurance through your employer, and still running in overdrive to please them as though it's your life mission. kek

      • 2 weeks ago
        Anonymous

        Unless is about to shit himself or owns the place and wants to do some advertising I don't see how working this hard makes any sense. Exceptions being you actually loving your job or the place you work at, doing the minimal amount of work that will get you the money and not get you fired is the actual best meta.

        The job isn't to make as many pizzas as possible, it's to make them as they're ordered.
        Get an order for like 10 pizzas in the next hour, he could either-
        >take his time, run late even-and then work piles up for the next hour and he gets no break
        >go really fast on that 10 pizza order, is free to coast a bit until more orders come in, maybe clean and organize if he chooses to, but the most labor intensive period is over quick.
        you do run the risk of a dick boss being upset that you take it easy afterwords or making you do busy work- but then you just don't stay at that job. In this case, they can't send him home either because they need him on call if more orders come in.
        Generally speaking though, when I worked food service if profits were good, you did your job well with minimal issues or complaints, and the expected work was done, they'd be ok with that. Guys like that were always the coolest to hang out when the work was done because they had everything handled and weren't burned out working until the last minute.

      • 2 weeks ago
        Anonymous

        If he is performing above average, he gets better job security, more favourable references, and possibly a raise.

      • 2 weeks ago
        Anonymous

        Some people, me included, are constitutionally incapable of half assing anything. Whatever they do, they do hard as frick. It's sad to see such a person working fast food because they Will kick ass and get absolutely nothing back out of it. Hate to see someone with a heroic burning spirit like this stuck making slop, but theres many such cases. Frick society

        • 2 weeks ago
          Anonymous

          He's not even doing it well though. I admire his motivation but he's sloppy and doesn't look like he's even doing it well with the crust or topping.

          • 2 weeks ago
            Anonymous

            That's just about the metric his performance is assessed on, dominos doesn't give a frick about artistry or quality but they do care about speed.

            • 2 weeks ago
              Anonymous

              Honestly this is why when I go out to eat I like places that take a long time to make the food. Because they actually give a frick.

              • 2 weeks ago
                Anonymous

                It's unironically a good sign. If I show up to some small town diner and my food is up in 5 minutes it is 100% microwaved or at best pre-made and kept under the heat lamps. If it takes a half hour of chatting up the bbw milf waitress for the food to roll out they probably actually cooked it to order.

              • 2 weeks ago
                Anonymous

                Tried out a pakistani place for the first time yesterday and the daughter of the chef came out and apologized their beef Nahari was taking like 30 minutes and they made all their naan from batter fresh in the oven and I just thought that was great. It was great food too.

      • 2 weeks ago
        Anonymous

        people get bored doing repetitive tasks. the whole "let's see how fast i can do this repetitive task" seems like a pretty normal way to amuse yourself a bit. it's not like he's doing this shit 8 hours straight every day

    • 3 weeks ago
      Anonymous

      based asian

      Imagine being paid barely above minimum wage, not even being eligible for tips, having no health insurance through your employer, and still running in overdrive to please them as though it's your life mission. kek

      he's not israeli so his mindset isn't "let me b***h moan and cry about the thing I consented to", it's "okay I signed up for this may as well give it my all and do the best I can do, I'm here anyways and gain nothing by dragging my feet and moping around and wasting time, oh, you want to film me doing my best for social media? okay might be fun!"

      I get that if you're not from northern europe or central asia you might literally lack the genetic makeup to adopt this mindset over one of perpetual seething and egoistic self-victimization, but understand that those of us capable of building and maintaining worthwhile civilizations still find it pathetic.

      • 3 weeks ago
        Anonymous

        Nobody will miss you when you're dead, boomer. We're all waiting for it, in fact.

        • 2 weeks ago
          Anonymous

          I'm 20, you whinging moron. The last four generations have been getting deeper and deeper into this self-pity woe is me spoiled c**t bullshit, you're not defying "boomers", you're just the more extreme continuation of their bullshit.

          based unapologetic mutt slave.

          The difference between a slave and a worker is consent and getting paid. "Wageslave" is israelite bullshit for evil people content to live off others. Looking down on working people makes you, not CEOs, the most valid target for public execution.

          [...]
          you guys are fricking hilarious defending this shit

          good on pizza bro for the skills. now he has more time to clean the whole shop and do other peoples jobs on top of his own and still get fired when the c**t boss has a whim.

          idiots.

          You being a whiny, meme spewing, bitter homosexual does not make you right or intelligent. Protip, it's a called a "busyness" for a reason. It's not a "spit in food and screech about how you're being taken advantage of for not being handed the full profits of something you would never have built-ness".
          But what can I say, israelites will always mindlessly destroy because they are lazy psychopathic homosexuals with no skills or intelligence, and infinite victim complex.

          • 2 weeks ago
            Anonymous

            You're a fricking moron. I was like you when I started working in foodservice. If you go above and beyond the call of duty then you end up doing 2+ people's jobs for the same pay. They take how hard you work for granted, don't bother hiring more people to lighten your workload, and cut your hours to put you in a time crunch to squeeze the maximum amount of labor out of you for the least amount of money. Your employer will chew you up and spit you out and do everything they possibly can to weasel out of paying you.

            • 2 weeks ago
              Anonymous

              you can lead a horse to water but you can't make it drink

      • 3 weeks ago
        Anonymous

        based unapologetic mutt slave.

      • 2 weeks ago
        Anonymous

        If he is performing above average, he gets better job security, more favourable references, and possibly a raise.

        you guys are fricking hilarious defending this shit

        good on pizza bro for the skills. now he has more time to clean the whole shop and do other peoples jobs on top of his own and still get fired when the c**t boss has a whim.

        idiots.

      • 2 weeks ago
        Anonymous

        >those of us capable of building and maintaining worthwhile civilizations
        Someone tell anon civilization isn't made out of pizzas. kek

      • 2 weeks ago
        Anonymous

        jesus what a pathetic opinion

    • 3 weeks ago
      Anonymous

      look how wet she's getting from his expertise

    • 2 weeks ago
      Anonymous

      Unless is about to shit himself or owns the place and wants to do some advertising I don't see how working this hard makes any sense. Exceptions being you actually loving your job or the place you work at, doing the minimal amount of work that will get you the money and not get you fired is the actual best meta.

      • 2 weeks ago
        Anonymous

        working hard is a skill in and of itself. skills are things that you have to develop and maintain. if you're not doing it, then you're going to be a shitbag wherever you are at whatever pay.

      • 2 weeks ago
        Anonymous

        It's a viral dominos ad. They did the same thing with pizzabox folding and had commercials about some butthole that assembled them the fastest.

    • 2 weeks ago
      Anonymous

      >"Hand tossed"
      >for 0.25 seconds

      • 2 weeks ago
        Anonymous

        >the pizza used to be hand tossed for 30 minutes to achieve the desired texture
        >he now insists it be tossed for at least 45 minutes.

  4. 3 weeks ago
    Anonymous

    Its very small portions of expensive ingredients made to go a long way with cheaper, more filling ingredients

    If you like those savings, think of how cheap it would be to make your own pizza

    • 3 weeks ago
      Anonymous

      i dont have those pan things dont have a pizza oven etc. much easier to just pay 8 bucks

      • 3 weeks ago
        Anonymous

        Look up no knead cast iron pizza. You can made a bunch if dough and sauce to freeze.

        • 3 weeks ago
          Anonymous

          Is that like the Bobbli stuff they sell in the market?

          • 3 weeks ago
            Anonymous

            Sure but I'm not sure what you're talking about.

            • 3 weeks ago
              Anonymous
              • 2 weeks ago
                Anonymous

                Kinda, the home made dough is going to be better and it's easy to make, the only thing I don't like is cleaning the mixing bowl after.

      • 3 weeks ago
        Anonymous

        Meme ovens are for making 40 pizzas per hour.

  5. 3 weeks ago
    Anonymous

    >Wearing gloves on a make line

    Thats how i know that Dominos is dirty as fck

  6. 3 weeks ago
    Anonymous

    used to be
    12 months ago Dominos and Subway were the best value fast food back when you could get $5 large pizzas or $5 footlongs.
    They doubled their prices last Feb and stayed in business because
    >Dominos only competitor is hipster exposed brickwork pizza places that charge $50 for a pizza
    >Subway's only competition is gas stations selling shit sandwiches you could make yourself at home for $9.

    • 3 weeks ago
      Anonymous

      what about jersey mikes

      • 3 weeks ago
        Anonymous

        dont exist here

      • 3 weeks ago
        Anonymous

        >Subway's only competition is gas stations selling shit sandwiches for $9 you could make yourself at home and Jersey Mike's selling mediocre sandwiches for $20 you could make yourself at home
        There, fixed it for you.

    • 2 weeks ago
      Anonymous

      Firehouse Subs, Jersey Mike's, Jimmy Johns, Santinis. It's a crowded sandwich market around here in DC

      • 2 weeks ago
        Anonymous

        Firehouse is overprices as hell. Jersey Mike is only worth it with coupons

      • 2 weeks ago
        Anonymous

        never heard of any of those
        choice almost anywhere is Subway of overpriced $9 convenience store/gas station shit you couldve just made at home yourself

    • 2 weeks ago
      Anonymous

      dominoes stays on business because it's open latest and offers rewards to repeat customers. every nice place I've ordered pizza throughout the many metropolitan areas I've lived across US has had pricing competitive with dominoes. dumb Black folk like you should stop posting. please and thank you.

  7. 3 weeks ago
    Anonymous

    dominos is not food

    • 3 weeks ago
      Anonymous

      Depend on what country's standard we are using.

      But yeah, these cost a lot now.

  8. 3 weeks ago
    Anonymous

    What do they do with those pans full of dropped toppings?

  9. 3 weeks ago
    Anonymous

    I make pizza with 50 cents worth of flour, a fine pepperoni which cost $6, that can be used for 3-4 pizzas, like 50 cents worth of cheese so each pizza liek $3 why are you still ordering delivery

    • 3 weeks ago
      Anonymous

      Oh and 50 cent of tomatos

  10. 3 weeks ago
    Anonymous

    i work at dominos

    • 3 weeks ago
      Anonymous

      any good stories

      • 2 weeks ago
        Anonymous

        one of the managers got fired lately for throwing a metal compressed air tank at a car on the highway from his own car, which had the dominos delivery sign thing on top

  11. 3 weeks ago
    Anonymous

    Pizza dough is literally not food and chain pizzas always use tons of dough. Pizza dough is actual goyslop and not in the meme way, it has zero nutritional value. It's not even fit for pigs to eat.

    • 2 weeks ago
      Anonymous

      >it has zero nutritional value
      lol go frick yourself Black person

      • 2 weeks ago
        Anonymous

        What nutritional benefit is gained by eating pizza crust? What does my body process it into? It's just straight insulin, it'll actually make you hungrier. You wouldn't drink salt water so why eat this?

        • 2 weeks ago
          Anonymous

          What nutritional benefit is gained by eating an artisanal loaf of french bread shat out by the swarthiest frenchie this side of the Mississippi?

          • 2 weeks ago
            Anonymous

            Why would I ever eat anything french?

  12. 3 weeks ago
    Anonymous

    DONIMOES

  13. 3 weeks ago
    Anonymous

    >constant little caesars shilling lately
    >hold on anon these ingredients are sus
    >haha not really I used to be a proud little caesars employee and I still eat there 15 times a week haha, for me it's little caesars the best fast food sandwich
    Jesus christ really

  14. 3 weeks ago
    Anonymous

    by using the lowest quality ingredients available, cutting corners everywhere, substituting natural ingredients with industry slop and not letting their "dough" rest for at least 24 hours like you should if you want decent pizza

  15. 3 weeks ago
    Anonymous

    fricking no? not here (western yurop)

  16. 3 weeks ago
    Anonymous

    >You can legit get 2-3 meals for 8 bucks how do they do it?
    This is how. Still think it's worth it?

    • 3 weeks ago
      Anonymous

      do they need to install beds? what is their problem?

    • 2 weeks ago
      Anonymous
    • 2 weeks ago
      Anonymous

      Those floor tiles trigger me. I don't even need to see the workers. Those tiles signify a place of pain.

  17. 2 weeks ago
    Anonymous

    I'm so glad I make my own pizza at home.

  18. 2 weeks ago
    Anonymous

    The euroid seethe is off the charts lmao.

    • 2 weeks ago
      Anonymous

      We have to dig deeper.

      I'm a proud hot blooded american who is sick of seeing fast "food" threads. You eat this shit instead of going to a pizza parlor. You are legitimately destroying the fabric of this fine country.

      • 2 weeks ago
        Anonymous

        >implying most pizza parlors aren't using essentially the same shit from costco.

        • 2 weeks ago
          Anonymous

          Pizza parlors don't use ultra-processed bulk ingredients, which is what differentiates them from chains. They also tend to use ingredients from local farms because its cheaper. Then also aren't staffed by urban youths.

          • 2 weeks ago
            Anonymous

            lmao, sure thing my guy

            • 2 weeks ago
              Anonymous

              >s-sure thing!

              enjoy your mass produced slop, you cuck

              • 2 weeks ago
                Anonymous

                ok, you've shown one. now do the other 80,000.

                I'll wait.

              • 2 weeks ago
                Anonymous

                Those are 3 restaurants from the same city. The video is demonstrating the difference from restaurant to restaurant in ingredients and preparation. Chains don't work like this, they enforce nation wide standards. A Little Caesar's pizza in California is exactly the same as a little caesar's pizza in new york. I hope you can appreciate why this detail is important.

                >a yt video from 11 years ago
                lmao you are so desperate to win fake internet points bro this is sad

                All those places are still open.

              • 2 weeks ago
                Anonymous

                >a yt video from 11 years ago
                lmao you are so desperate to win fake internet points bro this is sad

                You've already consneeded. It's over.

              • 2 weeks ago
                Anonymous

                >a yt video from 11 years ago
                lmao you are so desperate to win fake internet points bro this is sad

              • 2 weeks ago
                Anonymous

                >enjoy your mass produced slop, you cuck
                my guy, you're literally shilling for mass produced slop you hypercuck. You just have no understanding of how the restaurant industry works and think just because it's not a big business automatically means that it uses better quality ingredients.

                Yes, there are some that definitely do. Some is notably not all. And there's next to no regulatory oversight over these smaller places ensuring that whatever they're claiming they're serving you is what they're serving you, and that's outside of companies that do things like advertise that they "use organic wheat" when only 10% of the mix is organic. You are just a sucker.

              • 2 weeks ago
                Anonymous

                >You just have no understanding of how the restaurant industry works
                I used to work in the restaurant industry with my family, and they have their own restaurant and supplied other venues with ingredients we sourced from farms, (ie heres our particular product for resale because you cannot make your own) as well as used ingredients from smaller mom and pop companies where applicable.

              • 2 weeks ago
                Anonymous

                this is either a flat out lie or you were prepubescent and entirely unaware of the industry as a whole. This entire notion is built upon a hilariously naive position that all of these smaller businesses never cut corners.Like you're seriously up here fighting hard for this idea that you and everyone else reading this knows is flat out bullshit.

              • 2 weeks ago
                Anonymous

                >everyone else
                No, just you. You're a moron that thinks a big mac is made from the same ingredients as a burger in a diner. Don't reply to me ever again lmao

              • 2 weeks ago
                Anonymous

                HAHAHAAHA, no, I'm 100% positive that the beef used in a big mac is probably much better quality than the ground beef frozen disks used at the majority of diners. This is definitely proof that you're lying about having worked in the restaurant industry.

              • 2 weeks ago
                Anonymous

                >no dude, you need to work in the industry to understand that major chains use good quality ingredients, especially when compared to smaller places!
                Holy frick, McDonald's "beef" in the United States can't even be sold in Europe.
                In fact due to food laws in the US most of our fast food is considered not a food item as sold here in most other countries.
                Does your entire diet subsist solely on the cum you guzzle from multinational corporations?

              • 2 weeks ago
                Anonymous

                >Holy frick, McDonald's "beef" in the United States can't even be sold in Europe.
                lmao, nope. It's just ground beef. Ground beef that undergoes far more quality control than those Sysco disks used in most diners. Only thing that makes it "bad" is it's a bit overworked and cooked to the point of being basically jerky. You don't have any clue what you're talking about here.
                >In fact due to food laws in the US most of our fast food is considered not a food item as sold here in most other countries.
                and you think diners somehow are better? Not to mention this is a bit of idiotic grandstanding on things you definitely don't understand.
                >Does your entire diet subsist solely on the cum you guzzle from multinational corporations?
                Sweetheart, I'm not defending anything. I'm trying to get through your head that your little vaunted mom and pop shops by and large are feeding you the exact same, (surprisingly often worse), kind of crap that you're pretending only exists in major fast food.

              • 2 weeks ago
                Anonymous

                >lmao, nope. It's just ground beef
                Dude what? Ground beef you get at the grocery store is not the same as you get in a restaurant, there is fat content to consider and different cuts that go into the ground. What are you even saying?

              • 2 weeks ago
                Anonymous

                How in the world are you knuckleheads so damn positive that the majority of single restaurants are gastropubs trying to be the first burger place to get a star?

                Here's what most of them are getting:
                https://www.sysco.com/products/products/sysco-brand-family/fire-river-farms
                If not that, then whatever restaurant depot or costco business or sam's club are selling.

              • 2 weeks ago
                Anonymous

                Sysco generally isn't used in smaller operations and you want higher quality products to differentiate yourself from competition. Ironically, sysco is a major chain supplier first and foremost so this is an argument against your own statement. You don't source key ingredients from a wholesale supplier like US foods or whatever when you can slap homemade on the menu, you pick and choose your battles.

              • 2 weeks ago
                Anonymous

                This is literally the dumbest possible take you could have.

              • 2 weeks ago
                Anonymous

                >explain how things factually are
                >you're just dumb!

              • 2 weeks ago
                Anonymous

                >Mistakes weird fantasy of how businesses run for being factual
                >Expects someone else to argue with his imagination

                the best part about your inane assertion that *diners* mainly complete with each other on ingredient quality is that since none are really open about their sourcing they can claim it even though they're ordering from the exact same place.

              • 2 weeks ago
                Anonymous

                >This is literally the dumbest possible take you could have.
                You're arguing that mcdonalds hockey pucks are better than a burger at a restaurant. Like this is just wrong. What restaurant sources all their products from one vendor? You have vendors for organic produce, speciality meats, etc. You're just making shit up. Like if I was going to sell ice cream I would get generic toppings like sprinkles and cherries from an ice cream wholesaler, I would get nuts and cone mix from nut wholesaler, and get the ice cream mix from a local dairy wholesaler for higher fat content than storebrand ice cream. Just to make an ice cream cone. You can't buy everything from one vendor because pricing and product quality must be considered. You don't know anything about restaurants. If you ever worked in one at all you were just a line chef, but in reality you were probably just a burger flipper at Fridays.

              • 2 weeks ago
                Anonymous

                That's a bunch of words when you could have just said that you have zero experience, zero knowledge, and are just assuming a bunch of shit.

              • 2 weeks ago
                Anonymous

                I literally did all this shit.

              • 2 weeks ago
                Anonymous

                sure thing my guy. but pretending for a second you did, ok and? That's not even close to how all or even most do it. The bulk of local breakfast places aren't lining up deals with organic hegglers, sourcing pork from the local pig farmer who acorn finishes to be custom blended with a custom spice blend for their sausage and smoked with a custom wood blend for their bacon. They're not hand picking potatoes every day for their hash. This is an extreme minority in how restaurants operate. Yeah, some do, but it's a tiny percentage. Most use mass produced wholesale. There's literally no denying this. It's just how things are. So again, no matter how much you assert that a significant enough number of restaurants are like this to pretend that they're the rule and not the exception know that you are fully in the wrong. You are approaching clinical levels of delusion to believe this.

              • 2 weeks ago
                Anonymous

                >mass produced wholesale
                There's more than one wholesaler. They will have different products and charge different prices. Plus many places, especially not mega chain slop shops, will make some effort to have decent products. So you could easily have Sysco, Gordon's, maybe some semi local operation for produce like a merlinos and bread from some bakery in town. And that's not pushing the Michelin stars standard, that's just a regular decent restaurant in any given city.

              • 2 weeks ago
                Anonymous

                You're comparing a generic highway diner to a restaurant, and even then you're still wrong lmao, a diner isn't getting all their perishables from sysco, sysco does one delivery per week, at most, and they don't give a frick about their customers.

                Look at all these wholesale food distributors, literally hundreds of them:
                https://www.foodcodirectory.com/2021/08/us-food-distributors-importers.html
                Why are there so many if everyone orders everything from sysco? Is something wrong with your brain?

              • 2 weeks ago
                Anonymous

                You're some kind of ubermoron if you think that's my point.
                You're 17 more levels of fried if you think sysco is majorly different from those suppliers. That's like thinking the fricking canned peas at Kroger are different from the ones at Publix.

                How do you people have such a minimal understanding of how supply chains and wholesaling works?

              • 2 weeks ago
                Anonymous

                >Kroger
                >Publix
                Oh I see the problem, you live in a shithole.

              • 2 weeks ago
                Anonymous

                My guy, I've been talking about the mass of these places this entire time, not just the top 5% of the gourmand dream destinations, and yeah, most places are closer to being garbage than being in the rarified air.

              • 2 weeks ago
                Anonymous

                >most places are closer to being garbage than being in the rarified air
                No, just the southeast. You have more Black folk than Africa.

              • 2 weeks ago
                Anonymous

                >if everyone doesn't order from sysco that means they are picking the ingredients by hand

              • 2 weeks ago
                Anonymous

                lmao, not at all what I was saying. You can even look back at where I mentioned Sams, Costco, and RD.
                >inb4 you try to claim there's some major difference between the product at these places
                Also cute backpeddling. That whole "slap a homemade" on there belies any claims that you weren't implying a helluva lot closer to that side of the spectrum than just getting everything from Sysco (which I never claimed, I claimed simply that they're getting mass produced by industrial food ingredients--this single source thing is your malfunction), so basically, yeah get fricked.

              • 2 weeks ago
                Anonymous

                I don't even know what your argument is anymore.

              • 2 weeks ago
                Anonymous

                You've never known, and it's not because I've been sloppy in what I'm saying. It's because your dumb fricking ass has the reading comprehension of a moronic third grader that's been dropped out of a 9th story window then had his head run over by a steam roller. This entire thread you've been either pulling shit straight out of your ass, asserting things baselessly, making unfounded claims, and variously pretending that your entire little imaginary world is how things actually work without once actually touching on how things work.

                There's a reason no one likes you and you're unsuccessful.

              • 2 weeks ago
                Anonymous

                You literally said mcdonalds patties are better than restaurant patties. Explain how that factors into whatever argument you are making. I literally don't understand.

              • 2 weeks ago
                Anonymous

                YOU FRICKING ILLITERATE TOAD. No, I said McDonald's beef is probably better than that in most DINERS.

                And anyone with half a brain cell knows exactly why a basically vertically integrated production pipeline is better than someone getting it where ever. The *only* beef that gets served in McD's is exactly the beef that they want served. They control quality at literally every single step and do not accept any deviations from their standards. You're conflating how you don't like what they end up making with it with the quality of what goes in in the first place.
                >inb4 repeating mcd's beef is some weird science experiment
                It's been like a decade since they went to 100% beef. Get with the times.

              • 2 weeks ago
                Anonymous

                They need to hide their face when they're out shopping then because they all shop at the same costco as me.

              • 2 weeks ago
                Anonymous

                Restaurants that specialize in burgers generally use a custom blend for their ground beef, and again this will be affected by local factors. Why double down on something so moronic?

              • 2 weeks ago
                Anonymous

                ah yes, more pretending that like 5% represents the whole 100%.

              • 2 weeks ago
                Anonymous

                I watched the webm then I watched this and laughed really hard. How can people even defend fast food?

            • 2 weeks ago
              Anonymous

              How moronic do you have to be to think local pizzerias are using wholesale sauce with corn syrup in it? What flyover shithole do you live in?

          • 2 weeks ago
            Anonymous

            >Pizza parlors don't use ultra-processed bulk ingredients
            Proofs? How many "pizza parlors" have you worked at? Please show us their recipes with a notary stamp for validation thanks.

            • 2 weeks ago
              Anonymous

              he probably has no clue what Sysco actually is and thinks that prisons and schools are all that they supply.

  19. 2 weeks ago
    Anonymous

    are pizza hut buffets still around?

    • 2 weeks ago
      Anonymous

      no

  20. 2 weeks ago
    Anonymous

    we must eat fast food where every item is prepared by corporate enforced standards and drink nothing but sodas and macrobrews. anyone who disagrees is just a israeli israelite troony plant. i am a modern Culinaly poster. i have never cooked anything in my life.

  21. 2 weeks ago
    Anonymous

    I never find Dominoes filling at all. It's like the crust of full of air or negative calories or something, it just never hits or fills the stomach like bread or dough should. It's fricking weird.

  22. 2 weeks ago
    Anonymous

    >how do they do it?
    By underpaying their staff and selling absolute garbage.

  23. 2 weeks ago
    Anonymous

    People kept telling me how much better Papa Johns was, tried it the other night not better than dominos more expensive too

  24. 2 weeks ago
    Anonymous

    >no green onions

  25. 2 weeks ago
    Anonymous

    r8 my order

    • 2 weeks ago
      Anonymous

      >delivery charge
      Are you supposed to tip in addition to this?

      • 2 weeks ago
        Anonymous

        i believe so

  26. 2 weeks ago
    Anonymous

    It's all so tiresome.

    • 2 weeks ago
      Anonymous

      PO-

  27. 2 weeks ago
    Anonymous

    little caesars seemed like a good deal when it was only $5 but now it's $8 which is a ripoff. the lunch combo is still an ok deal, but they never offer it when I am wanting one.

  28. 2 weeks ago
    Anonymous

    I legit think I could eat Dominos like 5 times a week

    • 2 weeks ago
      Anonymous

      When they run the $3 carryout discount I eat it twice a week. It's too cheap to pass up at that point.

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