RESTAURANT CHAINS

We work with nearly 30,000 restaurants worldwide to develop delicious, easy-to-assemble sous vide items. Our products lend themselves to endless menu applications that can be served with reliable consistency at dozens, hundreds, or even thousands of locations.

Multiple types of chicken

Excellence Every Time, at Every Location

Our customizable, chef-created sous vide innovations help enhance your brand with premium menu items that deliver a consistently delicious experience, around town or around the world.

In addition, our products are sealed and cooked at low temperatures, so they are naturally safe and need no preservatives.

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Egg Bites with Spinach

MEMORABLE DINING EXPERIENCES AT SCALE

Cuisine Solutions works with restaurant chains to deliver memorable dining experiences at scale, while reducing waste by as much as 30 percent.

Our restaurant partners rely on our fully cooked, premium sous vide foods to expand their menu offerings without adding staff, while reducing waste and achieving optimal order-to-serve times that boost profitability.

TOP RESTAURANT CHAIN PRODUCTS

Our premium sous vide products help deliver quality and consistency for some of the most well-known restaurant chains. Explore our offerings to view preparation information and dietary guidelines.

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Versatility Adds Value

Developed in conjunction with your team, our restaurant solutions let you expand your menu offerings without modifying your kitchens. Let our science-driven culinary team help upgrade your restaurant’s food experience, so you can focus on service. The following are just a few of the ways we support our national restaurant partners:

  • Developing new, custom, products specifically for your restaurant with our innovative research and development team
  • Supporting focus groups and central location testing with products and culinary chefs
  • Continual evolution of recipes and ongoing development to improve costs, streamline operations and increase customer satisfaction
  • Assisting partners with identifying marketable names for products being sold to customers
  • Consultation with restaurant chains to broaden menus with plant-based offerings
  • Supporting menu development with demonstrating how our products can perform in different applications such as bowls, sandwiches, salads and the like with photos and recipe cards

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Harrissa Cauliflower sandwich

“It was science and culinary brought together and we really had this amazing process that created innovation. Finally we have something that provides a satisfying wholesome breakfast and it’s easy to eat on the go and it doesn’t have the bread.”

Taylor Fernandes

Food Product Development Manager, Starbucks

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chef placing toppings on plate

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