STEP 1
Product Intake
The product intake is an essential first step that informs the testing design. The Certified Master Chefs conduct extensive interviews and surveys with you to learn about your product, your objectives, and what you hope to discover.
STEP 2
Testing Design
No two products are the same; therefore, no two testing protocols are alike. We undertake extensive category research and add our professional experience to create a custom testing and evaluation program for your product.
STEP 3
Testing and Evaluation
A panel of Certified Master Chefs conducts blind and open quantitative testing in professional kitchens and labs under real life conditions, in some cases, of 400 evaluation points.
A sample of criteria we test includes:
Foodservice Products
- Appearance
- Aroma
- Consistency
- Taste
- Texture
Equipment & Tabletop Items
- Meets label and packaging promises
STEP 4
The Master Chefs’ Report
Each product evaluated receives a comprehensive Master Chefs’ Report that details evaluation findings. Learn more about the Master Chefs’ Report here
We objectively evaluate your foodservice product or equipment and evaluate its quality and performance against comparable competitive products.