The sauce, it's powdered yes, but the herbs are manually added meaning it's not a pour water and server sauce. The sauce has to be strained for the herbs before serving.
Ribs are stacked in a pan with some water, covered and allowed to broil. Once broiled it can be put on the grill for grilling. This is how not to get ribs so dry and how the meat falls off the bones.
Pot pie is powered cept the veggies and meat.
Brown Gravy is powdered.
Potatoes for fries are machine tumbled to get the skin off and each potatoe is manually put through a press by hand. i.e. use a knife to stick a potatoe than in a press, use hand to yank press down to cut into fries. Fresh cut fries are blanched in hot oil to keep them from drying out and refried before serving.
Wings, I can't comment on what they do now but when i was there they were also blanched and refried before serving.
All salads are manually cut, meaning lettuce, tomatoe carrots, celery etc is done with a cutting machine, knife by hand.
Rolls coem prebaked and frozen SC just puts them on a tray and reheats them.