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Get ready with me at a restaurant that doesn't use Sysco heat n' eat food (this is rare today!). Doing things the right way takes a LOT of work everyday - but the payoff is worth it! If it's on our menu we chop it, slice it, peel it, hand-patty it, marinate it, grill it, and whatever else it takes. This approach is why our guests like Thomas Johnson give us 5-stars on Google saying "While eating this food, I was transported back to my grandmother's kitchen 20 years ago". We're still doing it lik

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