I do not see a lot of information on this matter. Would sous vide suffice a high-demand kitchen as a sandwich shop? I'm planning a sandwich shop and I'm choosing the primary method of cooking for brisket and pork, but still have my doubts if sous vide would be enough. Of course my demand depends on customers, but I am expecting a high demand on these particular sandwiches. I know proteins cooked sous vide keeps for 7 to 10 days on low temperatures below 41°F (5°C) or up to 30 days below 38°F (3.3°C) before the 2nd method of cooking, so advanced preparation is a good thing. But still have my doubts as my recipes take up to 36 hours to cook, so the volume of proteins to be prepared in advance would have to be enormous to supply the demand. I guess my main problem is the logistics to keep an stead pace on a professional kitchen with a cooking method relatively new to me. Any thoughts?