With Cook and Serve, the food is prepared shortly

[tanjimajuha20]

Disadvantages:

In addition to the many advantages of Cook and Chill, there are also a few disadvantages that you as a restaurateur should consider when introducing the process:

Investment costs: Cook and belgium phone data Chill requires the purchase of blast chillers or blast freezers, freezers or freezer cells. These incur ongoing costs.
Know-how: Compliance with HACCP guidelines and temperature control are essential to maintain hygiene standards. Staff must therefore be carefully trained in the cook-and-chill process.
Spontaneity: Spontaneous changes to the menu are more difficult to implement with Cook and Chill. Adapting dishes to individual guest wishes is not always possible.
Acceptance problems: Some guests may have reservations about the process and doubt the quality of pre-cooked food. Tip: In this case, it may be necessary to educate people that the freshness of the food can be guaranteed with Cook and Chill.
comparison with other methods
Cook and Chill is not the only method that focuses on food preparation and serving. In addition to Cook and Chill, there is also Cook-and-Serve and Cook-and-Hold.

Cook and Serve

before serving and served to the guests immediately . The advantage is that the food is fresh - the dishes go straight from the stove to the plate.

Your food can be adapted to guests' wishes and no equipment is required for cooling and storage. The disadvantage here could be the fact that there can be hectic kitchen processes during peak times. More staff are also needed for fresh preparation.

Cook and Hold

Cook and hold means something like " cooking and keeping warm ". Food is cooked in advance and kept warm until it is served . This means that all dishes on your menu are available immediately and do not need to be reheated. However, this could lead to a loss of quality: keeping food warm for a long time always affects the taste of food a little. There is also an impact on energy costs: continuously keeping food warm naturally uses up energy continuously.

The right method for every gastronomy concept
Cook and Chill is suitable for classic catering concepts such as restaurants , cafes , snack bars and hotels. The cook and chill process is also a successful alternative to conventional food preparation for large kitchens with high production volumes , such as canteens , hospitals and