However, in HIYA Taco’s case, the brand preps its proteins, such as pork loin or steak, in advance with the oven, which is pre-programmed with the brand’s recipes to make cooking simple for staff. Then it cools the food in the blast chiller and portions out single servings as needed for orders, which are then warmed on a flat-top grill that’s positioned so that guests can watch staff cook their food.
“This system is really impressive because the food really does feel as if it’s been frozen in time,” López says. “Food comes off the grill so fresh and juicy it’s as if it just came out of the oven.”
Meanwhile, López says the HIYA Taco team is able to prepare the food up to a few days in advance when needed, such as for the brand’s first Cinco de Mayo celebration. In order to prepare for the rush, the HIYA Taco team prepared the ingredients for its shredded chicken tacos ahead of the holiday using the cook-chill system. López says that not only did the system allow the brand to operate efficiently during the celebration, but the food also remained at a consistent high quality. He also says this system has been an important part of HIYA Taco’s successful launch.
“The system works,” López says. “Despite being technologically advanced, the equipment is easy for a 19-year-old cook to use, and the cleaning functions make it easy to manage. This system helps us align with cultural changes in the industry. Guests want a quick experience, and the cook-chill system helps us deliver that while still producing higher-quality food than the average quick-service restaurant. I think this system is probably the future of the restaurant business.”
To learn more about the cook-chill system can help your brand, visit the Alto-Shaam website.
By Peggy Carouthers