Culinary Operations
Sous Vide
Sous Vide: holding use as opposed to cooking (8 oz filet example); test in Columbus; significant cost but potential quality and labor opportunity; pending test kitchen
Health
Not Started
Latest Update · Jun 4, 2026
6.4.26 [Culinary Project Review]: Create plan to test sous vides in 2027 once we can use Test Kitchen. Would want to test in two restaurants. Majority of cost would come from retrofitting.
Department
Culinary Operations
Strategic Pillar
3 OPTIMIZE PERFORMANCE
Executive Sponsor
Jason P
Owner
Kevin O
IT Dependency
No
IT Roadmap
—
Fiscal Year / Quarter
FY26
Timing
TBD
Start Date
—
Target End
—
Budget
—
Status
Not Started
Status Updates · 2
4 months running
DeferredJun 4, 2026
6.4.26 [Culinary Project Review]: Create plan to test sous vides in 2027 once we can use Test Kitchen. Would want to test in two restaurants. Majority of cost would come from retrofitting.
Not StartedMar 7, 2026
3.6.26 [Culinary Project Review]: Exploration opporutnity
Prism · Cooper’s Hawk Strategy · Mid-Year Review FY26