It's not always about cooking.
Our culinary centers hold equipment, tabletop, smallwares, and furniture under one roof. Run your menu with our chefs before a chain-wide rollout — or simply refresh your china, glassware, or seating with a specialist beside you.
As a founding Paradigm member, we can also put you in a Paradigm member's culinary center anywhere in the country — the same hands-on testing in every major U.S. market.
Request a Visit
The Culinary Process
Six steps, no guesswork.
01
Initial consultation
Discuss your objectives — menu expansion, labor reduction, process optimization.
02
Needs assessment
We listen first, so the solution is tailored to your operation — not a catalog.
03
Collaborative planning
Culinary and sales teams build strategies for menu creation and standardized procedures.
04
Hands-on testing
Test equipment with your real menu items and refine recipes in our centers.
05
Implementation support
Expert guidance during rollout — new menus, processes, or equipment, without the bumps.
06
Ongoing partnership
We stay after the sale, adapting to trends and your evolving operation.
The Culinary Team
Three chefs, one program.
The culinary centers run as one program, not eight rooms — the same chefs plan your session, cook beside you, and write up what the equipment actually did with your menu on it.
David Ash
Director of Culinary Operations
All regions · Equipment, Tabletop & Smallwares
Drew Patterson
Culinary Sales
All of Ohio, Western PA & West Virginia · Equipment, Tabletop & Smallwares
Chad Christine
Chef & Regional Account Manager — Healthcare & Education
Northern Ohio, Western PA & West Virginia · Equipment, Tabletop & Smallwares
More than kitchens.
Equipment is only the start — tabletop, smallwares, and furniture are here to be handled, compared, and sat in.
Newest Addition
Detroit is open.
The new Zink Detroit culinary center in Plymouth, Michigan — operated in partnership with Affinity Group — delivers equipment testing, chef demonstrations, and collaborative menu development for the Michigan market.
Read the announcement →Keep exploring
Where next?
Reading for the visit.
More on testing →Written by the people who run the sessions. A different four each visit.
Eight kitchens. One invitation.
Bring your menu, your team, and your doubts — the equipment is staged before you arrive, and a session costs nothing.