Industrial Cuisine

Abstract

Industrial cuisine is a relatively new approach to food-service management that brings mass manufacturing and distribution applications to the restaurant industry. The concept involves using flexible food preparation and processing techniques, separating production from retailing, and employing advanced technology (such as sous vide) to ensure quality and variety. Industrial cuisine can increase productivity, overcome labor shortages, and ease the problems of site selection. The concept offers variety, quality, and consistency at a lower price and in less time than many traditional methods. Industrial cuisine may enable chain restaurants to finally enter the fine-dining segment and should radically alter the traditional structure of the restaurant business.