3 ms·

I'm sure the answer is yes, but is this being marketed to large corporate customers also? Because this seems like a great way to increase consistency and maybe

I'm sure the answer is yes, but is this being marketed to large corporate customers also? Because this seems like a great way to increase consistency and maybe even increase efficiency of cooks in large kitchens...

compumike 12y ago
Commercial kitchens already have some aspect of this technology in place: thermostatically-controlled griddles, and standardized cooking times. But yes, where our technology applies, we'd love to get into restaurants as well!
analog31 12y ago
Hasn't Cisco already solved this problem by doing the cooking at the factory? That would be an additional advantage of the sealed bag. It's basically a short term canning process.
- hardwaresofton 12y ago
  Sorry, thought you were a bot -- I'm not sure what you mean, could you expand? Do you mean Sysco? Also, I don't think this is really the same as canned food... I'm thinking more of the case where there's a relatively large restaurant with lots of cooks in the kitchen (or even multiple kitchens)
  - analog31 12y ago
    I missed your comment until today. Sysco is a giant company that supplies food material to restaurants. I've read that even at supposedly fancy restaurants, if you order soup, it's likely to be canned. If you order meat, it's pre-cooked in a bag, and is re-heated by throwing in boiling water. It probably saves money and could be more sanitary. On the other hand, it kinda diminishes the appeal of restaurant dining for me.
    - hardwaresofton 12y ago
      Ah, yeah, I've heard of Sysco, they served my school lunches way back when. And yes, what you're saying is probably true... in that case this wouldn't do very much good, I think. Maybe the idea of a restaurant that still makes it's food completely from scratch at every order is farfetched nowadays
      - analog31 12y ago
        Indeed. I think it's in France where the government has tried to create a legal definition for a restaurant that prepares food on site, and from what I read, they still ended up with a variety of weird loopholes.

compumike 12y ago

Commercial kitchens already have some aspect of this technology in place: thermostatically-controlled griddles, and standardized cooking times. But yes, where our technology applies, we'd love to get into restaurants as well!

analog31 12y ago

Hasn't Cisco already solved this problem by doing the cooking at the factory? That would be an additional advantage of the sealed bag. It's basically a short term canning process.

hardwaresofton 12y ago
Sorry, thought you were a bot -- I'm not sure what you mean, could you expand? Do you mean Sysco? Also, I don't think this is really the same as canned food... I'm thinking more of the case where there's a relatively large restaurant with lots of cooks in the kitchen (or even multiple kitchens)
- analog31 12y ago
  I missed your comment until today. Sysco is a giant company that supplies food material to restaurants. I've read that even at supposedly fancy restaurants, if you order soup, it's likely to be canned. If you order meat, it's pre-cooked in a bag, and is re-heated by throwing in boiling water. It probably saves money and could be more sanitary. On the other hand, it kinda diminishes the appeal of restaurant dining for me.
  - hardwaresofton 12y ago
    Ah, yeah, I've heard of Sysco, they served my school lunches way back when. And yes, what you're saying is probably true... in that case this wouldn't do very much good, I think. Maybe the idea of a restaurant that still makes it's food completely from scratch at every order is farfetched nowadays
    - analog31 12y ago
      Indeed. I think it's in France where the government has tried to create a legal definition for a restaurant that prepares food on site, and from what I read, they still ended up with a variety of weird loopholes.