The Jackson Associates Atlanta and Boston test kitchens were designed for efficiently and effectively preparing and serving
food items for research. Our spacious kitchens have been equipped
with enough refrigeration and freezer space to accommodate the
most involved project test. Both facilities have more than enough power, and the Atlanta commercial kitchen boasts 208V and more throughout.
We have carefully trained senior members of our interviewing
staff to assist in kitchen preparation and serving when we host
Although quota management can often be demanding, we have established
protocols that allow us to closely manage quotas, not only when
recruiting, but also when interviewing on taste tests. We schedule
sessions carefully, allowing enough time to reset the necessary
areas and ensure each sessions' quotas are met before moving
onto the next session.
Our management team has been supervising taste tests for more
than a decade, and, as a result, has developed highly sophisticated
quota management techniques that work in conjunction with
virtually every food and beverage project methodology used in
Our facility is uniquely designed to accommodate these types
of projects, as respondents are only exposed to the food products
once they are granted access to the private tasting center.