Stampede Culinary Partners Inc. has announced its first benchmark study on the state of commercial sous vide, conducted by private research firm Schaefer. This study, the largest published research project on commercial sous vide, surveyed over 1,000 leaders and key decision-makers in the restaurant, retail, hospitality, health care and entertainment industries.
Sous vide provides relief for the foodservice industry, as the precooked food preparation method cuts down significantly on cooking time, equipment needs and staff required to maintain the same food production levels.