vacationer1954
DIS Veteran
- Joined
- Jun 27, 2010
I think that there is a lot less of that going on than those bashing Disney dining are suggesting. That's more likely to be the case with quick service, but with full-service meals it is probably just as well to prepare items fresh.My sentiments exactly. I never understood "must have" reservations because of the food. I think a lot of the 1 TS meals are probably heated up from frozen just like a lot of the big chains. It's probably the only way to move those large numbers of people.
What is more prevalent is large volume cooking. Let's take Marrakesh for example. The couscous is made in large volumes, as is the accompaniment (lamb, chicken, vegetables, beef) - the latter probably made from scratch every day. Each is kept warm and moist until it is time to fill an order. Then, it is scoop, spread, scoop, pour, decorate, run to the table.
And there really isn't anything bad about that. I think the problem is that people look at the price and forget to acknowledge how much of what you're paying for is the location. A good rule of thumb is 35%. So the Vegetable Couscous is $22 on the menu - you want to think of that as a $14.50 entree with a $7.50 location premium. And the Vegetable Couscous at Marrakesh is as good as the $15 vegetable couscous we get at our local Moroccan restaurant.