The complicated inverse relationship between time and flavor in quick service has spurred a number of kitchen innovations — like the conveyor-belt oven or new freezing techniques — that have been perfected over the years. With an audience of hungry customers who are low on time, but still toting high expectations, prep staff is having to work harder than ever to make their QSR chains stand out today.
Like most procurement and counter-delivered solutions in the fast food industry, for every true innovation, there's a host of pretenders to the throne, particularly when new and exciting trends emerge. Sous vide is one of those breakout game-changers, but restaurant managers must be wary. If you’re not getting the real deal, you risk falling short on both sides of the counter.