News

Mamoun's implementing sous-vide cooking method

March 9, 2017

Mamoun's Falafel is implementing the sous-vide cooking method across its locations.

Sous-vide, French for "under-vacuum," is a method of precision cooking in which food is vacuum-sealed and then submerged in a water bath at a constant low temperature. The process, which was pioneered by Cuisine Solutions Chief Scientist Bruno Goussault in 1971, creates higher-quality textures and flavors without compromising the food's natural integrity, according to a press release from Cuisine Solutions, the company Mamoun's hired to help it with the cooking method.

The partnership with Cuisine Solutions allows Mamoun's menu items to be reproduced consistently across all restaurant locations throughout the country, Hussam Chater, CEO of Mamoun's Falafel, said in the release.

"Integrating sous-vide was a strategic move for us," he said. "We wanted to guarantee that our franchisees and customers would have the same recipes and flavors at any Mamoun's location across the country," he said.

Mamoun's Falafel opened in 1971, in New York City and is looking for experienced multi-unit food service operators to develop franchise territories in major markets across the U.S. and internationally.