How Arby’s, SugarCreek are bringing sous vide to consumers

Andy Hanacek discusses the adoption of sous vide cooked products by Arby’s Restaurant Group and the company’s work with SugarCreek, with executive chef Neville Craw, in conjunction with The National Provisioner’s December cover story on SugarCreek.

On the Phone video interview with Andy Hanacek and Arby's Chef Neville Craw

How sous vide process fits into fast casual dining industry
>> Watch video interview.

On the Phone video interview with Andy Hanacek and SugarCreek Director of Sales Jennifer Hutcheson

The future of sous vide
>> Watch video interview.

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