The concept of improvement should always be at the forefront of any restaurant owner’s mind. Whether this is concluded with new payment options for customers, diverse dining experiences, or exciting menu items, the more that you think outside the box, the more your restaurants stand out from the crowd.
In the kitchen, an improvement could simply
take the form of new cooking equipment and techniques, and one of the biggest
trends currently taking the restaurant scene by storm is the practice of
sous-vide cooking. It is ideal to find a reliable commercial kitchen equipment
supplier for buying the best quality of restaurant equipment in the UK, or wherever you live. Below, take a look at some of
the major benefits that sous vide can offer in a commercial restaurant setting.
1. Quicker Execution
Particularly in a larger restaurant where
you’re stressed to meet multiple orders at once, sous vide can be a lifesaver.
This is because it permits you to cook large quantities of ingredients at once
which can then be quickly chilled and refrigerated without any loss of quality.
Then, all you need to do is reheat the
ingredients and rapidly sear to finish before serving, saving valuable time, and
staff.
2. Greater Yield
Though the specifics will be unique to
every restaurant, using sous vide can eventually result in greater incomes for
your restaurant. While there will be a primary outlay to get the equipment that
you need for sous vide cooking, they can start to pay back and start making
better revenue within a year.
Not only can you afford to charge higher
prices for your dish, as your customers are receiving a higher-quality product,
but you’ll also adore less portion shrinkage, be able to turn inexpensive cuts
of meat into the finest products, and spend less on seasoning and staff costs,
all of which will help increase incomes in the long run.
3. Flavour & Nutrition
Sous vide allows you to accomplish
consistent results, which would be very difficult to reach through traditional
cooking methods. Because the ingredients are cooked evenly and for a much
longer time, you achieve a much evener quality, while traditional methods will
leave your ingredients more overcooked on the outside than they are on the
inside.
It also provides nutritional benefits by
reducing the harmful loss of nutrients and minerals that arise from cooking at
high heat.
4. Reduces
Cross-Contamination
Some people have worries about the safety
of sous vide cooking, but it is a very safe way of cooking. Vacuum sealing the
ingredients helps to reduce cross-contamination between dissimilar ingredients
and allows them to be cooked at the same time.
These are some benefits that sous vide can
have in a commercial kitchen, both financial and to make the lives of chefs and
their staff easier. You can find a reliable supplier for buying the best
quality of restaurant equipment in the
UK, or elsewhere.
