In chain restaurants, menu development is a collaborative process. Development chefs, food and ingredient suppliers and a wide range of culinary experts fuse texture, flavour and appearance into tantalising offerings, many of which will be served at thousands of locations with a consistency, required for quality and value.

The Culinary Development Center of Noble and Associates in Springfield, Michigan, is a leading menu development centre in the United States. The Enodis equipped showcase kitchens are ideal menu development spaces where culinary teams experiment with ingredients, preparation and a variety of Enodis-powered cooking methods.

Equipment from Cleveland, Delfield, Frymaster, Garland, Lincoln and Merrychef is utilised extensively.

Enodis equipment powers culinary development efforts at a variety of similar facilities, at development kitchens of major chains, at culinary schools and at the Enodis Technology Center.

In 2005, Enodis sponsored the Culinary Research and Development Conference of Nation’s Restaurant News. More than 100 development chefs from leading chain restaurants explored menu trends and participated in culinary demonstrations held in Enodis equipped kitchens at the Orlando Culinary Academy. Further extending its culinary outreach, Enodis provided scholarships to the students from Orlando Culinary Academy who worked with the chain chefs at the demonstrations.