How the Best Restaurants in the World Balance Innovation and Consistency
Harvard Business Review
JANUARY 15, 2018
For example, at The Fat Duck in the UK (which has had three Michelin stars since 2004, except in 2016 when it closed for refurbishment, and where I worked on the innovation side), cooking temperatures are systematically controlled to 0.1°C, This means achieving precise standardization and strong quality control.
8 
Let's personalize your content