As food service providers are discovering, labor costs and employee turnover are increasing, making it harder than ever to hire and retain skilled labor. Meanwhile, traditional cooking approaches result in a high amount of waste through:
- Yield losses during prep, production and holding processes
- Batch cooking often results in not everything being served or eaten
- Food prep is based on a forecast. If forecasts are incorrect, food is wasted
Training new employees and throwing away food add to costs. A food assembly methodology that utilizes fully prepared ingredients, with sous vide at the core, can eliminate these challenges.
Sous vide is a method of cooking in which food is placed in vacuum-sealed pouches, then immersed in warm water for cooking. Food is cooked evenly and retains its juices and flavors. Manufacturers have adopted this methodology so that high-quality, clean label sous vide and prepared ingredients, such as sauces, can now be used in hospitality, senior living facilities, and every type of food service in between.