I bet 90% of food quality issues in institutional cooking is the employees not the food itself.

If people want to produce a good meal from ingredients they can, if they're just filling in their time card, taking up space and stealing oxygen,, the food will reflect that too.

I seriously doubt anyone will see poor and/or inferior food being purchased-stored in any institutional setting. It's the people willing to produce a quality product or not.

Opening can's and heating isn't really cooking,, it's just 1 step above frozen T.V. dinners-heat and eat.