How does Ando aim to improve delivery food quality?

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Ando Focuses on Reverse-Engineering Dishes for Optimal Delivery Quality

Ando aims to elevate the quality of delivered food by meticulously reverse-engineering dishes to ensure they meet or exceed the standards of freshly prepared meals. This involves a dedicated research and development process, exemplified by the work of R&D Chef J.J. Basil, who has trained at renowned establishments like Noma, RyuGin, and WD-50. Basil's expertise is crucial in achieving this goal, as demonstrated by the development of specific menu items.
Dedicated Research and Development by Expert Chefs

The core strategy at Ando involves employing chefs with extensive fine-dining backgrounds to tackle the unique challenges of food delivery. Chef J.J. Basil, for instance, applies his experience from critically acclaimed restaurants to his role at Ando. This approach is fundamental to the service's mission of recreating dishes that maintain their integrity and flavor profile after the transit from kitchen to consumer.
Achieving Ideal Texture and Flavor Through Iteration

A prime example of Ando's dedication to quality is the development of its NYC cheesesteak. Chef Basil reportedly created numerous iterations of this popular sandwich to perfect the balance of cheese sauce and bread. The objective was to ensure a generous amount of cheese sauce without compromising the bread's texture, preventing it from becoming soggy during delivery.
Innovative Use of Unique Ingredients

Beyond perfecting traditional dishes, Ando also explores the use of novel ingredients to enhance flavor in its delivery offerings. For its vegetarian fried rice, the restaurant incorporates bonji, a fermented seasoning. This ingredient is utilized to deepen the complexity and richness of the flavor profile, offering a more sophisticated taste experience for customers ordering through the delivery service.

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How does Ando aim to improve delivery food quality?

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