At Wayne Farms, we conduct our business practices around three mainstays: innovation, food safety, and product quality. We want to encourage a business relationship that goes beyond fulfilling orders, by providing a space to help foster creativity and guide ideas into reality. The Customer Innovation Center blends culinary experimentation and manufacturing to significantly upgrade customers’ product development process. It’s our commitment to help you stay more competitive in your food service segment by creating products to meet your needs and support your success.
The Customer Innovation Center is a USDA-certified, 15,000 sq. ft. facility equipped with a culinary kitchen, conference rooms and offices, and two pilot plants for ready-to-eat and ready-to-cook products. The facility is co-located in Decatur, Alabama with our state-of-the-art production plants, and are fully equipped to take your concept into full production without ever leaving the campus.
Our kitchen is fitted with quick disconnects for gas, water, and electrical purposes to mimic a customer’s commercial operations from preparing to serving. It is fully-operational and equipped with a range of appliances from fryers, to range tops and char-broilers. Through the kitchen windows, you’ll see the conference room. There you can host semi or fully private meetings and even connect remotely with your team using our video conference device. Once you’ve reviewed your product, we can begin the production line trial next door. The pilot plants feature a 510 sq. ft. walk-in freezer, a 155 sq. ft. walk-in cooler, as well as a raw dry storage and spice room.
Meet the Head Chef
Chef Frank Jock is the executive research chef and manager of Culinary within the CUSTOMER INNOVATION CENTER. With a wealth of culinary creativity and industry expertise, he helps create innovative products and lead customer ideation sessions from our state-of-the-art culinary test kitchen.