[Hoot Gibson]

Most of the chain places are simple a reheating joint opening cans, bags or pouches and calling it done. They buy their stuff from GFS, Sam's, or other restaurant supply companies. Even some of the "local" restaurants have gone to using a commissary format where they make the food in bulk and sent it to the individual stores.

I agree with you on chain restaurants - most are not very good and most of us can do better in our own kitchens. However, if you can match the shrimp and grits from an independent restaurant like Julep in Jackson, MS, or the pulled pork at Interstate Barbecue in Memphis, then you are very talented.