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Trying out new products in the kitchen

post #1 of 5
Thread Starter 

I am working with new products and concepts for chefs and although I have a bit of a culinary background (culinary school + working in restaurants), I would love to get some more opinions... I came up with a few different ideas for having chefs give feedback on new products and concepts. Let me know what you think and let me know if you have any other ideas...

 

-Online focus groups

-Having chefs try product in kitchen and either 1) use webcam to record or 2) take pics and upload to a website

-Follow up phone interview after trying product

-Write comments about product on online forum (maybe have it available as a phone app to make it convenient)

post #2 of 5

How about this...

1.Try product

2. Take pix

3. Follow up with either a 'puter survey (and, or)

4. A face to face if the product shows great promise.

 

Why are you narrowing your focus group to pros only?

You just may have something the at home cook would snap up by the case.

Check out HouseParty.com.

They do this same thing, but in an at home Tupperware party like setting.

Creates another whole market for you, gets new products into the hands of the "what to make for dinner" starved housefrau.

I am not suggesting you have to put all that energy and $$ into your product sampling, just dropping a hint.

 

mimi

post #3 of 5

I have done a lot of R&D and product developing. When I was chef in any place  and something new came out I would  get samples try it and form a panel to try it. If it were a pre prepared product I would then serve some to some steady customers for their approval.. I would then figure the cost factor and values. If all positive I would order a case to use. I did it this way for years. Over the years many products have made it into industry and many have not and are then usually found sold in dollar stores later on. Its hard to crack a market anywhere

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 5

Uhhhhh... why so web focused?

 

Most chefs don't have webcams in the kitchen or computers in the kitchen for that matter.

 

Why take pics? Most Chefs will do anything to avoid copying another Chef's work or idea.  The pics might be good for your files, but not for advertising or bragging rights.

 

Why write comments on line?  No one has the time to actually sit down and write this stuff out.

 

Why a phone interview?  Make an appointment with the Chef, and take up 5-10 minutes of his/her time--in their kitchen.  It's only through personal observation that you will really get the true opinion of Chef.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #5 of 5

Sort of sounds like a free evaluation eek.gif

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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