Increasing profit margins and the number of repeat restaurant visitors require more than hungry people and a meticulously plated meal. So how can commercial kitchens stay ahead of trends and help their teams increase customer loyalty?
Food and beverage experts can recognize the calm before the storm in their sleep (if they ever get rest.) Two months into the new year, hundreds of thousands of ride-or-die chefs and bakers still haven’t stopped to smell their own freshly baked bread. And, while many food lovers are still floating on the taste buds of holiday leftovers, the foodservice and hospitality industries are full steam ahead, trying to stand out in one of the most fast-paced industries.
Welcome to the P3 Reps Test Kitchen
One-on-one culinary training sessions and interactive cooking are continuously firing at P3 University and in our test kitchen. Smiles are easy to notice as there is no waitlist or need to worry about the number of table turns. The prep is complete. Stations are ready.
Located in Elmway Park, NJ, the P3 test kitchen was built to help us further meet the needs of our customers and educate and service consultants, dealers, and end users. No VIP status is required. Personalized, hands-on training with a charcuterie of BOH and FOH commercial equipment has been hand-selected for northern New Jersey, metro New York City, Long Island, and southern Connecticut. Test kitchen attendees learn and practice skills from sauteeing and roasting to setting for a buffet or five-course meal.
Guests will salivate when eyes fall on the extensive variety of some of the most respected foodservice equipment in the food, beverage, and hospitality industries. Here are the short ribs; 86 that, we meant the shortlist:
- Pasta Makers
- Espresso Machines
- Dry Aging Cabinet
- Automatic Slicers
- Combi Ovens
- Pellet-fired Smokers
- Packaging Equipment
- Tableware and more
Meet Chef Doug
Chef Doug Vincent is the well-seasoned Corporate Chef at P3’s culinary center. With more than 30 years of experience, Chef Doug takes pride in bringing new technologies and techniques to current and potential customers and end users within the restaurant industry. His expertise, knowledge, and training ability on the Welbilt lines, including Merrychef, Convotherm, Garland, Lincoln, and Multiplex, are impressive, to say the least.
Doug spent 15 years satiating guests in New York restaurants such as Windows on the World, Le Bar Bat, and Restaurant Raphael. Chef Doug cooked with Daniel Boulud and Jean George Vongerichten, and no one can forget his time with Brandywine Steakhouse.
Upon meeting Chef Doug, guests immediately feel at home with his warm and welcoming personality. Doug shares terrific stories about his time consulting on startup concepts, kitchen layouts and designs, restaurant overhauls, economies of scale, and optimizing kitchen efficiencies. He is passionate about helping to advance the industry and teach other aspiring foodservice professionals.
When You Visit Our Kitchen
Visit the P3 test kitchen to cook, eat, and share laughs in person with Chef Doug. Most importantly, join Doug as his peer. We’ve got a lot of knowledge to share, and we know you do too. Call it a fusion of foodservice minds. Here are a few things to expect after reserving your spot in the P3 test kitchen:
- SCHEDULING: This is the first interaction our test kitchen guests will have with Chef Doug. He personally contacts the registered attendees to discuss session timing and ensure the session is convenient for you and caters to specific foodservice cooking styles and product interests.
- BRING PICNIC BASKET: Attendees are asked to bring the ingredients for their favorite recipe to cook the dish in collaboration with Chef Doug. Get ready to jump in the fire, not be a garnish. Guests are part of the brigade de cuisine.
- TIMING: Have we mentioned that sessions are hands-on? Chef Doug caters to each unique audience to make sure the attendees' goals are met and their stomachs full. Demonstrations can last one to three hours, depending on guests’ needs.
On average, P3 Reps host three sessions weekly in the test kitchen. Demonstrations are engaging and fun and help give staff the confidence to feel like experts before the restaurant doors open.
Let your eyes and hands fall on some of the industry's best commercial ovens, workbench toppers, dispensing systems, pellet-fired smokers, humidity and climate-controlled refrigeration systems, and more baking tools than cheesecake at The Cheesecake Factory.
Join us for a unique, interactive cooking experience showcasing a wide range of specialty food equipment, tabletops, smallwares, and furniture. Don’t miss out.
Are you looking for front of the house solutions? Equipment for the kitchen? We've got it all to test out and learn from... hands-on.
