CS CUISINE SOLUTIONS SOUS VIDE SOUS-VIDE

FROZEN AND REFRIGERATED ENTREES CONSISTING PRIMARILY OF MEAT, FISH, POULTRY, OR VEGETABLES, PRINCIPALLY COOKED UNDER VACUUM BY THE SOUS VIDE PROCESS

FROZEN AND REFRIGERATED ENTREES CONSISTING PRIMARILY OF PASTA AND RICE, PRINCIPALLY COOKED UNDER VACUUM BY THE SOUS VIDE PROCESS

RETAIL FOOD STORE SERVICES

Merchandise packaging for others, namely, packaging of prepared food items for others

Technical research in the field of food and beverage

Food and beverage preparation, restaurant services, catering services