Cutting boards for hotels, resorts & banquet kitchens
Hotel kitchens need one board standard that works everywhere: banquet prep at volume, room-service garde manger, pool bar fruit. The CHEFEAT TPU board gives every station the same knife-friendly, dishwasher-sanitized, flat-storing surface — and our pilot program lets your executive chef prove it in 2–3 kitchens before any rollout.
Why hotels standardize on one board
1. Banquet volume destroys boards fast
Three hundred covers of brunoise leave hard plastic boards scored and unsanitizable within months. The elastic TPU surface resists deep grooves — and per FDA Food Code logic, a surface that can still be cleaned and sanitized is a surface you don't have to discard.
2. Mixed board fleets are an audit risk
When every kitchen buys its own boards, inspection day finds the worst one. A single standard — same material, same certs on file, same replacement criteria — turns boards from a variable into a line item. Our lab reports (FDA, LFGB, BPA) come with numbers your QA team can file.
3. Storage in a banquet kitchen is war
At 3.5 mm and 19.4 oz, fifty CHEFEAT boards stack into the space five poly boards used to take — or hang, or roll into a drawer.
Where it earns its place
- Banquet prep lines: extra-large surface, bends to funnel prep into hotel pans
- Garde manger and fruit stations: juice groove side catches liquids before they hit the bench
- Satellite kitchens and pool bars: light enough to move, tough enough to stay
The board, in numbers
| Work surface | 17.3 × 12.6 in (44 × 32 cm) — extra large, double-sided, perimeter juice groove on one side |
| Thickness / weight | 0.14 in (3.5 mm) · 19.4 oz — bends to funnel, rolls into any storage gap |
| Material | Food-grade Covestro (Germany) TPU — elastic, knife-friendly, non-porous, BPA-free |
| Sanitation | Commercial dishwasher safe · no oiling · resists deep scoring while surface is intact |
| Food contact | Independently tested: FDA 21 CFR 177.2600 · LFGB · EU 2018/213 (BPA) · REACH-screened — reports with numbers |
Common questions
Can you supply all our properties?
We ship from US stock in case quantities and can scale supply schedules for multi-property groups — that conversation starts after a successful pilot in 2–3 of your kitchens.
Do you offer color coding for HACCP separation?
Today the board ships in graphite; the double-sided design (juice-groove side for proteins, smooth side for produce) supports separation. A color-coded professional set is on our product roadmap.
What documentation can our QA team get?
Independent lab reports with report numbers — FDA 21 CFR 177.2600, German LFGB, EU BPA regulation, REACH screening — published on our certifications page and summarized in the downloadable technical sheet.
Apply for a professional sample or a pilot — we reply within one business day. Or download the one-page technical sheet for your chef and purchasing team.
Apply now → Technical Sheet (PDF)More for professionals: