CULINARY SOLUTIONS is your source
to profitability. Our mission is to assist the food service community in innovating the end users operation. European countries have long known the
secret to a successful food service operation. This system is known here in the United States as cook/ chill. Cook/ Chill is quickly becoming both a safe
and profitable solution to the bottom line. Many operations are finding this method of cooking to produce higher quality while reducing stress on the cook
line. Of course in the US we operate under the guise of HACCP (Hazardous, Analysis, Critical Control Point). This method allows operators in the US to
safely cool food from 140 degrees F to 38 degrees F in four hours. Our system offers the same results in only ninety minutes. In ninety minutes the
bacteria growth is negligible. Cook/ Chill has been around for decades and until recently it was frowned upon in the US because quite frankly, many
operators just cannot understand the concept and think of this system as left over’s. On the contrary, this system will not only enhance your table turns,
it will reduce your labor significantly. In addition, the quality of food that cook/ chill offers much higher quality than hot holding.
If you don’t think you’re doing cook/ chill already, think again. Each time you purchase pre or partially cooked product your are in essence serving cook/ chill product. The problem with this method is that you are paying for it dearly. Imagine making all these products in house which will drastically improve the quality, greatly diminish food costs, and substantially reduce labor. But most of all protect your guests from food born illnesses. Cook/ Chill will work in virtually any size operation. Instead of trying to produce those hard to prepare foods with split timing accuracy, your staff can take the stress off the line as these items will be ready to serve in minutes. This will greatly affect food waste as there is none. Cook/ chill typically offers seven days of shelf life.
This method has brought operators back to profitability while greatly improving the kitchen environment through less strain and demands placed on the employees. One of your biggest enemies today is employee turnover. Attrition is costly, distracting and continues to be the number culprit for losses due to re-training, mistakes and even potential litigation. With cook/ chill your employees will want to stay as this method really changes the way things are done. Did you ever wonder why the service in Las Vegas is so good but you never see anybody in a big hurry? These companies figured this out a long time ago and now it is your turn. Come see how cook/ chill will change your operation into the cash cow you always knew it could be. It won’t cost you a thing and our methods will allow you to see a real return on investment that will be quicker than just about anything you have ever witnessed.
Culinary Solutions is exactly what the name implies. The years of experience that we have compiled will shorten your learning curve while improving your entire operation beyond anything you have dreamed. This is the solution for:
- BANQUETING
- CASUAL DINING
- CATERING
- FINE DINING
- HIGH VOLUME
- INSTITUTIONAL
- SPECIALTY FOODS
Come see how you can change your bottom line significantly in just a few short weeks. We’ll show you ideas that have never been presented in a live demonstration. Please contact us at sales@culinarysolutions.us.
Culinary Solutions
2580 S.Tejon Street
Englewood, CO 80110
Phone: 303-962-1260