2. ‘Virtual’ food hall
Sous Vide Kitchen, a new food hall in New York City, is riffing on a variety of industry trends. Unlike traditional food halls, in which diners wait in line at one of a number of stalls, consumers here order from multiple fast-casual operations from central kiosks. All of the food, much of it prepared using the sous vide technique, is prepared from a central kitchen that churns out Middle Eastern, Asian, Latin and American fare such as sandwiches and salads. Restaurant operations consulting group JBH Advisory Group is the major stakeholder in the venture.