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Had to choose between a $300 immersion circulator and a new set of knives for the line
Went with the circulator for sous vide prep and it's cut our ticket times down by a solid 15% on proteins. Anyone else made a gear choice that unexpectedly boosted your whole station's flow?
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olivia5546mo ago
Read about a deli that did the same with a vacuum sealer.
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felixk716mo ago
My uncle's butcher shop in Buffalo started vacuum sealing their cured meats about ten years ago. They said it tripled the shelf life compared to the old paper wrap. The real trick is getting all the air out without crushing softer items like liverwurst. It let them prep bigger batches for the week without as much waste.
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wadeg923mo ago
Oh man, that's awesome to hear how much of a difference it made for their waste and prep! @olivia554, that deli example you mentioned sounds like it worked out the same way, really cool to see more places figuring this out.
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