Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
Growth means new customers; profitability means strong margins at the studio level; efficiency means staying ahead of technology and operational changes, including AI and evolving print equipment. Brewster discloses that every SpeedPro studio is profitable, which he calls “very unique for a franchise.” At the top quartile, owners’ discretionary profit sits at about 26% of sales, with an average of $445,000.
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