CHEFEAT for Professional Kitchens
We're not selling you a discounted board. We're proposing a standard for your prep stations — proven in your own kitchens first, on our boards, at our cost.
The CHEFEAT Professional Kitchen Pilot
We select a limited number of multi-location foodservice operators for a free 30-day pilot:
Who qualifies
The pilot is designed for operators where cutting is real daily work:
- Restaurant groups and multi-unit franchisees (roughly 5–150 locations)
- Delis, sandwich and burger concepts, pizzerias, poke & sushi
- Butcher shops, seafood counters, supermarket prep departments
- Bakeries and pastry production, catering and banquet kitchens
- Meal-prep and delivery kitchens, central production kitchens
- Full-service hotels and resorts with working kitchens
Single independent restaurants are welcome to buy on Amazon — the pilot is reserved for multi-location rollout potential.
What we ask from you
- Number of locations and a named purchasing / operations contact
- What boards you use now and what fails first (slipping, staining, warping, storage)
- A short wrap-up review at the end of the pilot
- Permission to use anonymized results — and, only with your approval, your name and a quote
Why kitchens switch
| Work surface | Extra large 17.3 × 12.6 in, stable, non-slip, double-sided with juice groove |
| Knife edges | Elastic TPU — kind to blades; the same material family Wüsthof uses in its premium boards |
| Sanitation | Non-porous, commercial dishwasher safe, no oiling, no grooves that trap residue while the surface is intact |
| Handling | 19.4 oz — bends to funnel prep into pans and containers, rolls into any storage gap |
| Food contact | Independently tested: FDA 21 CFR 177.2600, German LFGB, BPA-free (EU 2018/213), REACH-screened Covestro TPU — reports with numbers |
A note on board replacement: we won't tell you to replace boards every N months — that would be marketing, not science. The FDA Food Code's standard is simpler: resurface or discard cutting surfaces once scratches and scoring make them impossible to clean and sanitize effectively. Our pilot data helps you see how TPU wears against that standard in your own kitchens.
Email us with your company name, number of locations, and who owns kitchen equipment decisions. We reply within one business day.
orders@chef-eat.com →Distributors & manufacturer reps
We also work with regional foodservice equipment reps and dealers, and with chefs and content creators — see all four partnership tracks on CHEFEAT for Business, or apply there directly.
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