No. of Recommendations: 1
I went to one of those too, with the same rubber chicken. Was not bad, but I think we know the deal.

Restaurant rents the room and then "caters" the meal. To keep costs down, often you get one of those Sysco institutional frozen platters thawed in a warming oven. Not exactly the chef's finest specialty--although I'm sure they could do that too for a price.

Its extra income for the restaurant without the need for much manpower. But no, I don't think they are trading on their reputation. Its just an added source of income usually at an otherwise slow business hour.
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