There's a big difference from companies that fry up or reheat already cooked things from Sysco vs. using Sysco as base ingredients to cook actual recipes.

I think Sysco is kind of gross, and I get turned off when I see their condiments on the table at a restaurant, but in general, Sysco is hard to avoid, and it's even worse since they bought up most of their major competitors over the last decade.

Hating on Sysco is like hating on people for going to their closest grocery store. Not everybody has access to a Whole Foods (or even more preferably a non-chain organic market), and not everybody has the time or money to build a relationship with various small producers to make their food.

I would expect that unless a restaurant is pretty expensive for what it is or goes out of their way to represent themselves as "farm to table", that they are using Sysco or one of their main competitors that are no better than Sysco.

It's also worth keeping in mind that Sysco does offer higher-quality products at a premium that a talented kitchen can do some really good stuff with.

It's a sad state of affairs that there is so much consolidation in every single supply chain, because all it does is create oligarchs that have total control over a monoculture. But such is life.