Manufacturing

/Manufacturing

J&G Foods

Situation: USDA Meat processor of commodity meat products and private label custom value added retail packaged meat “RTC”. Have been faced with several development projects that involved new technology, ingredients and the assembly of formula, HACCP and new product development strategies. Chef Services was retained to work with production and Q&A to launch their innovation [...]

J&G Foods

Saratoga Dressings

Situation: The Saratoga team was looking for help with new product research & development, that would highlight their commitment to quality while utilizing in house inventory. They were looking for a full flavored products that would provide the target consistency and price points for varies food service applications (sauce, glaze, marinade, dressing).  The idea was [...]

Saratoga Dressings

Preppy Pig

Situation: Preppy Pig is a successful BBQ catering company in the Northeast region that is outgrowing their production. Currently, their need for bbq and spice rub is greater than their commissary production.  The idea is to bring their local, all natural BBQ sauce to a Manufactured co-packer for foodservice and retail sale. Focusing on  the [...]

Preppy Pig

Harbar Foods

Situation: The Harbar team was trying to create a Baked Flour Tortilla Snack Chip for retail sale, that would bind provide a crisp flakey texture without providing high fat or dry product. They were looking for a bold and innovated flavor  (Sweet & Savory) that would appeal to a range of consumers plain and with [...]

Harbar Foods

Food Innovation Nexus

Situation: The Food Innovation Nexus partnership was created to help provide a collaboration of culinary support, marketing, food science and medical professionals.  As a unified work force the combined teams each bring individual insight to each new product creation. Focusing on new product ideation the role of culinary support is to utilize natural food systems [...]

Food Innovation Nexus

The American Egg Board

Situation: The American Egg Board has been the promotional board for America’s egg industry and their primary mission is to increase the demand for the egg and egg products on behalf of U.S. egg producers. Their Need: The overall goal was to work with an Egg Solution Chef that could provide culinary services [...]

The American Egg Board

American Pride Seafood

Situation: Located in New Bedford, MA; American Pride Seafood is a growing processing facility for Value Added Fish Products and Scallops for both retail and food service opportunities. Their Need: The overall goal was to build a long lasting relationship for assistance as needed concerning Development of New Items, Ideation, Culinary Presentations, Support Services and [...]

American Pride Seafood

Gathered Harvest

Situation: Gathered Harvest was looking to deliver quality take-home or eat-in meals in answer to the market trends for home meal replacement offerings to consumers. Their Need: Chef Services Group was hired as the project management provider to develop a quick service gourmet take-out concept. Primary Services Provided Coordinate the brand development and identity with [...]

Gathered Harvest

Betty Crocker

Situation: Betty Crocker wanted to take its strongest retail brand to test in the food service market place. Their Need Primary Services Provided Develop menu, products and services Design and create all recipes Coordinate all related operational procedures to deliver the brand integrity Develop total systems operational infrastructure from guest service to product preparation and [...]

Betty Crocker

Columbo

Situation: Columbo wanted to regain their market position in the refreshment quick service business. Their Need: Chef Services Group was hired as its operational external expert to coordinate all developmental aspects of the project. Primary Services Provided Menu development Creation of all recipes/formulas with yield and methods of preparation Coordinate all related operational procedures to [...]

Columbo