by Stacey Brown | Jul 16, 2013 | Perspectives
At the National Restaurant Association Show this past May, one of the most common cook-chill questions our staff received was, “I just have a small restaurant. Why would I need to do cook-chill?” While the cook-chill process does work great in large kitchens...
by Stacey Brown | May 30, 2013 | Perspectives
Five cooks. Four restaurants. One dish. What does that amount to? A lot of variability. What if that one dish happened to be a unique, flavorful offering from your test kitchen that turns new customers into regulars? Then that variability – and the potential...
