Realistically, there are only so many proteins available to a restaurant, and so many ways to prepare those proteins in the time and space afforded to a busy commercial prep kitchen. So, what's an innovation-starved — pun intended— restaurant industry to do to woo jaded consumers? Believe it or not, the answer is actually outsourcing. When your kitchen is small, your protein choices are limited, and your prep time grows shorter as lines grow longer. The answer is to utilize the work of your suppliers to add value to your own plates.