Neville Craw has been developing menu items at Arby’s for the past 17 years, including some of the quick-service segment’s only lamb items — the chain’s gyros — and certain extreme limited-time offers, including sandwiches of venison and duck that were offered at just a few restaurants until they sold out, which sometimes happened in as little as 15 minutes.
Although largely marketing stunts, it turns out that using sous-vide cooking on those items helped with the development of the chicken wraps that the chain launched last year.
In this podcast, Craw, Arby’s vice president and brand executive chef, discusses his sous-vide journey, the intricacies of finding the right salt to put on the chain’s new crinkle-cut fries, rolling out smoked brisket, and the new opportunities he has to work with the chefs at Arby’s sister chains within Inspire Brands — Buffalo Wild Wings, Rusty Taco, Sonic Drive-In, Jimmy John’s and Dunkin’.
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