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.
Quickserve eateries experiment with high-tech cooking methods
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