By QSR Staff
Sous Vide Kitchen was way out in front of the virtual food hall trend, having launched in New York City three years ago. The idea was to create an efficient kitchen operation that churns out multiple concepts with limited labor, using the sous vide method to cook meats and erase the need for hoods. Guests order can order via delivery channels or Sous Vide Kitchen’s website, or they can drop into the physical space to order on a kiosk. The company sees potential in continuing to develop more concepts and potentially spin some off for separate ghost kitchens.