Why don't restaurants use real hams and turkeys for sandwiches

[mercanucaribe]

No sandwich compares to a ham or turkey sandwich made from some nice thick Thanksgiving or Christmas leftover meat. Why do restaurants use those flavorless, textureless deli meats for their $10 sandwiches?

 

[Fritzo]

Think about the logistics of that and you'll have your answer.

EDIT: Wait- go to Boston Market.

 

[mercanucaribe]

Originally posted by: Fritzo
Think about the logistics of that and you'll have your answer.

Bake the turkey/ham and freeze it. It won't be any less fresh than deli meat.

 

[Fritzo]

Originally posted by: mercanucaribe

Originally posted by: Fritzo
Think about the logistics of that and you'll have your answer.

Bake the turkey/ham and freeze it. It won't be any less fresh than deli meat.

It would take 3-5 hours to cook each turkey, 1-2 hours to cook a whole ham. The oven space to keep supply would have to be huge, or that's all they would be able to sell (ala Boston Market)

 

[her209]

Mmmm... Boston Market.

 

[Zanix]

Originally posted by: Fritzo

Originally posted by: mercanucaribe

Originally posted by: Fritzo
Think about the logistics of that and you'll have your answer.

Bake the turkey/ham and freeze it. It won't be any less fresh than deli meat.

It would take 3-5 hours to cook each turkey, 1-2 hours to cook a whole ham. The oven space to keep supply would have to be huge, or that's all they would be able to sell (ala Boston Market)

Knockout a few turkeys on the 3rd shift/closed day(s), and chop them up then.

How many sammitches could one turkey yeild?

 

[mhoytech]

Freezers cost money, electricity to run freesers cost money, Cooks to prepare, cook, chill, wrap, slice those hams..cost money. It has a limited shelf life in the freezer, so you run the risk of overproduction and then waste. It all comes down to being in business to make a profit. Don't forget the government adds, social security, UI, Disability and a barrage of taxes to drive that $10 dollar sandwich. In all the owner of the establishment is the person whoi gets the least amount of your $10.00. Thats why they can't sell $20.00 sandwiches.

 

[mercanucaribe]

So basically restaurants have to save money where the customer notices it the most.. the food. 🙁

 

[Fritzo]

Originally posted by: Zanix

Originally posted by: Fritzo

Originally posted by: mercanucaribe

Originally posted by: Fritzo
Think about the logistics of that and you'll have your answer.

Bake the turkey/ham and freeze it. It won't be any less fresh than deli meat.

It would take 3-5 hours to cook each turkey, 1-2 hours to cook a whole ham. The oven space to keep supply would have to be huge, or that's all they would be able to sell (ala Boston Market)

Knockout a few turkeys on the 3rd shift/closed day(s), and chop them up then.

How many sammitches could one turkey yeild?

about 10-15 for a 12lb bird. AND if you mixed dark and white meat.

 

[IGBT]

Originally posted by: mercanucaribe
No sandwich compares to a ham or turkey sandwich made from some nice thick Thanksgiving or Christmas leftover meat. Why do restaurants use those flavorless, textureless deli meats for their $10 sandwiches?

..because it's good enough for the lemmings that klomp in and out of those kinds of joints.

 

[Siddhartha]

Originally posted by: mercanucaribe
No sandwich compares to a ham or turkey sandwich made from some nice thick Thanksgiving or Christmas leftover meat. Why do restaurants use those flavorless, textureless deli meats for their $10 sandwiches?

Costs and consumers do not seem to care.

 

[TheShiz]

most sub places are a rip, I only go when i can find buy one get one free coupons. its like a salad on a roll with a little bit of meat, which I still think tastes pretty good.

 

[Leros]

I prefer deli meats.

 

[Zanix]

Originally posted by: Fritzo

Originally posted by: Zanix

Originally posted by: Fritzo

Originally posted by: mercanucaribe

Originally posted by: Fritzo
Think about the logistics of that and you'll have your answer.

Bake the turkey/ham and freeze it. It won't be any less fresh than deli meat.

It would take 3-5 hours to cook each turkey, 1-2 hours to cook a whole ham. The oven space to keep supply would have to be huge, or that's all they would be able to sell (ala Boston Market)

Knockout a few turkeys on the 3rd shift/closed day(s), and chop them up then.

How many sammitches could one turkey yeild?

about 10-15 for a 12lb bird. AND if you mixed dark and white meat.

So in an 8 hour shift with two ovens, someone could crank out enough turkey for ~20 to 30 sandwitches.

Now lets guess how many samms they'd sell in a week...

 

[mhoytech]

Originally posted by: mercanucaribe
So basically restaurants have to save money where the customer notices it the most.. the food. 🙁

NO. Restuarants do what their clientel ask for. If the restuarant's marketing niche has been established as "pedestrian" food then they will price their menus for such, and will use product such as cold cuts. You have to admit that if a restaurant did "real" turkey sandwiches, then their clientel would be people who appreciate that type of food. In all honesty...most do not want what you are asking for.

 

[ElFenix]

mother's in new orleans ftw!

 

[intogamer]

unless you want to pay eleventy billion dollaurs for a sandwich

 

[waggy]

the fact that boston market closed many stores should show you why they do not do it.

 

[Fritzo]

Originally posted by: Zanix

Originally posted by: Fritzo

Originally posted by: Zanix

Originally posted by: Fritzo

Originally posted by: mercanucaribe

Originally posted by: Fritzo
Think about the logistics of that and you'll have your answer.

Bake the turkey/ham and freeze it. It won't be any less fresh than deli meat.

It would take 3-5 hours to cook each turkey, 1-2 hours to cook a whole ham. The oven space to keep supply would have to be huge, or that's all they would be able to sell (ala Boston Market)

Knockout a few turkeys on the 3rd shift/closed day(s), and chop them up then.

How many sammitches could one turkey yeild?

about 10-15 for a 12lb bird. AND if you mixed dark and white meat.

So in an 8 hour shift with two ovens, someone could crank out enough turkey for ~20 to 30 sandwitches.

Now lets guess how many samms they'd sell in a week...

Dude, for a busy deli, that's 20 minutes of business.

 

[anno]

honeybaked or heavenly ham.. those places are bound to have something closer to a homemade ham or turkey sandwich..


anno

 

[ponyo]

I prefer deli meats. If you think people want your style of sandwiches, why don't you go open a store and start selling it. You should make a fortune since you think people prefer yours.

A good deli sandwich > your sandwich.