Final answer:
The foodservice system with centralized procurement and production facilities, distributing prepared items to remotes areas for final service, is known as the commissary system. It emphasizes efficiency, predictability, calculability, and control, streamline the connections with suppliers.
Step-by-step explanation:
The foodservice described in the question utilizes centralized procurement and production facilities with subsequent distribution of prepared menu items to different locations for final preparation and service. This model is known as the commissary system. In such a system, there is a focus on efficiency, predictability, calculability, and control. The commissary foodservice model ensures that products are consistent across various outlets much like the grocery chain mentioned, where meats and cheeses are sliced to order and standardized processes are in place. It emulates many aspects of what is known as McDonaldization, whereby goods and services are made more available, albeit at the cost of reducing product variety and uniqueness. A commissary system greatly simplifies the connections a restaurant has with suppliers of food and other essentials since it centralizes purchasing and can fluently manage quality and inventory across its operations.