How Sous Vide Can Help Recession-Proof Restaurants
The prospect of an impending recession has left restaurants scrambling to cut costs, increase revenues, and implement new strategies to gear up for the approaching downturn.
One method that the industry has increasingly moved to in order to achieve these goals is sous vide cooking. Sous vide, translated to “under vacuum” in French, is a cooking technique that involves sealing product under vacuum, usually in a plastic pouch, and cooking it in precisely temperature-controlled environments to within a tenth of a degree, most often in a water-bath. It utilizes precise temperature control to deliver consistent, restaurant-quality results. Once a method reserved for use in the highest echelon of restaurants, the method has become increasingly more accessible.