Stampede Culinary Partners is announcing the grand opening of new test kitchens in its production facilities in Sunland Park, N.M., and Alma, Ga., enhancing the company's capacity to develop, test and refine food solutions for its global customer base. With a combined investment of over $3 million, these new facilities replicate the company's first test kitchen in Bridgeview, Ill., and are designed to offer an immersive, hands-on product testing environment for customers and partners.

"We're creating a seamless, rapid response experience for our customers," said Brock Furlong, president and CEO of Stampede Culinary Partners. "When clients visit, they can see their products cooked exactly as they would prepare them, providing immediate reassurance about quality and performance."

These new test kitchens are built to replicate customer processes and environments. Equipped with modern culinary tools, such as new Rational ovens and high-capacity woks, Stampede's research and development team closely simulates the exact heating and cooking methods that customers use in their own operations. By mirroring each client's cooking equipment, from char grills and flat-tops to the increasingly popular TurboChef ovens, Stampede ensures that each product performs consistently and meets quality expectations.

"TurboChef ovens have become a mainstay in many restaurant kitchens due to their fast cooking times and convenience," said Roger Waysok, corporate R&D chef at Stampede Culinary Partners. "These ovens mimic the functionality of an air fryer on a much larger scale and without the smoke output, making them ideal for busy, space-limited kitchens."

The new test kitchens are instrumental in maintaining quality control, particularly in multi-location production. Each facility is equipped to perform hourly product tests across all lines, enabling teams to monitor product quality with precision.

This additional test kitchen capacity also allows customers to work shoulder to shoulder with Stampede Culinary Partners to create, preview and experience their products firsthand. In an environment that is becoming more demanding on timelines, Stampede can eliminate delays in sampling to deliver efficient custom solutions at each facility..

"By investing in these versatile test kitchens, Stampede is operationally ready to adapt to new culinary tools and develop tailored solutions for our clients. If we see a shift in market preferences, we can integrate new equipment and methods across our locations to keep our customers ahead of the curve," said Lee Koepke, VP of operational integration at Stampede Culinary Partners.

Source: Stampede Culinary Partners