overall it reduces cost per item, we use it on all our proteins, reduces wastage, less plates returned as the cooking process is more accurate, storage time is extended, allows us to use cheaper cuts and not reduce price.
It works really well on our buffet for athletes, where we can offer a greater variety of proteins, with differing calorific values, which for the super- elite athletes is very important.
We are able to more accurately tailor our product offering both in the fine dining outlet, and in the Athletes buffet, which gives us better customer service, without increasing our costs.
What is the most interesting from a chefs point of view though, is it shows how aware we need to be these days of product offering and customer service quantitative, something that I never thought I would have to speak of.
AS we have moved into more modernist cuisine, primarily in a la carte dining, the chefs role has become much more specialised and technical. One of our prospective hires is a science major at university, who we think might be able to develop our techniques and scientific base. It really is just an extension of using robot coupes instead of apprentices
AS chefs we have understood that we need to take advantage of every technological advance possible. For instance we use pro cotta. which is a carageenan product ( a polysaccharide extracted from red seaweed) and gives our pannacottas a more perfect texture, consistently, and allows us to offer pannacottas to vegans and veggies. We use Xantana for emulsions, agar for thickening ,etc etc. All of these like sous vide allows us to offer better customer service and allows us to expand our art.