Quickserve eateries experiment with high-tech cooking methods

02/7/2013 | QSR Magazine

Small, casual chains are experimenting with molecular gastronomy to entice patrons, including Sub Zero Ice Cream and Yogurt which instantly freezes its ice cream right in front of customers using liquid nitrogen. "We had to make something that was very different, so people would come to us instead of the competition," said founder and CEO Jerry Hancock. Some high-tech methods, such as sous vide, are already considered ordinary in some chain restaurant kitchens.

View Full Article in:

QSR Magazine

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA