VIDEO: How sous vide process fits into fast casual dining industry
Arby’s Executive Chef Neville Craw discusses two unique products that launched for a limited time using the sous vide process.
Editor-in-chief Andy Hanacek spoke with Chef Neville Craw, Vice President, Brand Executive Chef for Arby’s Restaurant Group Inc. about two unique products that launched for a limited time. Both products relied on the sous vide process to enhance the quality and flavor.
Andy Hanacek: I am sitting here on the phone with Executive Chef Neville Craw from Arby’s. My old friend from Arby’s. It seems like, Neville, every time I talk to you it’s after some awesome new sandwich launch. Last time we spoke, it was the smoked brisket sandwich [launch]. Now we’ve got some really cool other meat sandwiches to talk about, and specifically [we have] to talk about the process and cooking methods around them and how Arby’s is sort of revolutionizing that aspect. So thanks for joining me and congratulations on the success so far. Arby’s has had two sandwiches in the last two months, both limited-time-offer sandwiches, one being the Pork Belly Sandwich, which the offer ended in October, and now there is currently one on the market that is probably going to be ending soon, the Chicken Fajita Flat Bread. Talk about the response from consumers that you guys have gotten for those two items thus far.