~patches~ wrote:

> jmcquown wrote:
>
>> ms_peacock wrote:
>>
>>> There was some question if the ingredients are all diced, chopped,
>>> sliced, etc. so I asked. Here's the answer I got;
>>>
>>> Yes that is correct. We do all the slicing, dicing, preparation of
>>> sauces, etc. You just come in and assemble your entrees. What could
>>> be easier.
>>>
>>> The Entrée Vous Team
>>>
>>> Ms P
>>
>>
>>
>> You are obviously already a fan; ready to be a customer or another
>> franchisee. Great, we get it.
>>
>> You can still buy pre-prepared foods at the grocery store (already
>> cooked,
>> just heat it up) for much less than this place touts. And I'm not
>> waiting
>> 36+ hours for something to defrost only to have to cook it for
>> another hour
>> or three. No way, no how. But hey, if you're into it, go ahead, knock
>> yourself out!
>>
>> Jill
>>
>>
> My feelings exactly. Ms P obviously wants to keep the topic going
> even though the OP gave up. Like I said a stupid idea meant to part
> stupid people of their money. If she wants to spend her money that
> way having someone else choose the quality of ingredients, someone do
> whatever prep they do, someone choose the menu, and someone choose the
> recipe while she is prepared to *pay* for that, she can be my guest.
> That service is *not* cooking! I think I have a bridge somewhere for
> sale

I actually looked at the video on one of the web pages - not Entree
Vous, but exactly the same sort of operation.

It was weird. It wasn't cooking, it was an assembly line. Customer goes
to "work station" which is set up like a sandwich shop with all the
little containers of ingredients. Customer is wearing disposable gloves,
just like in sandwich shop. Customer packs ingredients into tinfoil
container in prescribed order, seals and moves on to another work
station holding ingredients for a different dish. Booooring!

I'm wondering about the ingredients. Where are they sourced? Does the
franchisee have to buy them wholesale and then chop them up, or do they
come from some central warehouse associated with the franchisor? Are
they fresh every day, or do they keep them until they're going a bit
funny looking at the edges?

Christine