Bringing Hospitality to Life - 2nd Edition

2nd Edition

Bringing Hospitality to Life

Together we bring hospitality

to life

Table of contents 2-3

Bringing hospitality to life in 2023 and beyond

34 - 35

Galley Solutions partnership

4-5

Driving innovation and operator success

36 - 37

NPN competition

6-9

2023’s biggest foods and flavors

38 - 40

10 - 11

Serious business chicken sandwich

Microgreens: a triple win for customers, health and the planet

12 - 13

Saffron pan roasted chicken

42 - 43

Brilliant mushroom ragout

14 - 15

Introducing the new Entegra Culinary Guild

44 - 45

Making hospitality inclusive: easier than you think

16 - 17

Menu engineering

46 - 47

Aligning passion, people and purpose

18 - 19

It all starts with ingredients

20 - 21

Beyond food

22 - 23

Margarita cupcakes

24 - 25

A visit with EAT Restaurant Group

28 - 29

Beyond the cutting

30 - 31

Bringing the heat

32 - 33

Smoked brisket loaded kettle chips

48

Final thoughts

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Bringing hospitality to life in 2023 and beyond We have the pleasure of helping our clients create lifelong memories through the experiences you offer your guests. From shared meals with friends, wedding anniversaries, retirement parties, outings at entertainment venues and hotel stays in new cities, we breathe life into these cherished moments.

At Entegra, we help you bring hospitality to life. From culinary expertise to cost-saving procurement strategies to staff training and streamlining operations, we have the solutions businesses rely on to elevate their guests’ experiences.

How can we help you grow?

We’re more than a food procurement company, supporting you in every facet of your operations. Not only do we bring savings 2

through our negotiated contracts and $30 billion in purchasing power, but we help you become more strategic and competitive with our business solutions.

Our passion for innovation and creativity is reflected in everything we do. We want to inspire you to deliver impeccable hospitality and unforgettable experiences to your guests. So, let’s work together to bring hospitality to life.

Here’s what we’re doing in 2023 and beyond to prepare your business:

Be well,

Damien

We’re growing our culinary services to include more opportunities for your procurement and culinary team to work with the Entegra Performance Kitchen to bring innovative and cost-effective solutions to your menu.

We’re creating a next-generation data-insights platform to guide strategic purchasing decisions, decrease waste and improve your margins.

We’re committed to our communities, offering sustainable products and services to clients, and supporting non-profits where we live and work.

We’re investing in sustainable practices, committed to responsible sourcing, environmental footprint reduction and inclusive supply chains.

We’re increasing our network of diverse suppliers, providing you with more than 3,600 minority-owned, women-owned, LGBTQ+-owned and veteran-owned businesses who meet our high-level supplier standards.

We’re partnering with suppliers and chefs to identify the best ingredients and menu ideas to help clients elevate their culinary offerings.

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Driving innovation and operator success The culinary landscape and how we view food changed dramatically over the last year.

The pace at which technology and business change in the food theater continues to accelerate. People are buying food in new ways via online marketplaces and through social media, and these changes affect the way people view value chains and food business operations.

One interesting development? Consumers remain increasingly conscious of the way food production impacts the planet. The changing climate and our growing-practice-evolution is driving food innovation, as more companies invest in alternative protein sources and sustainable food packaging.

However, even with these exciting evolutions within the culinary landscape, the challenge to improve our national diet remains.

While it’s vital to adjust the national diet to include more foods that help us live longer, healthier lives, it’s likewise important to simultaneously address continued customer concerns regarding food affordability and security.

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In light of all of the above, our role as innovators at Entegra grew significantly in 2022. We’ve taken on new responsibilities and are growing our culinary team. We continue to provide innovative expertise that benefits both operators and their consumers’ wellbeing. In 2023, the Entegra Performance Kitchen plans to move forward with this same growth and work, while also considering all the major changes and recent demands of the industry — and all with the creative edge that ensures our clients remain ahead of their competition.

Keep reading to see how and never stop short of deliciousness!

Chef John Csukor Head of Culinary Entegra, North America

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Stay on top of the trends and ahead of the competition:

2023’s biggest foods and flavors

Change is constant.

Flexibility drives success.

Amidst stop-and-go economic recovery, a still-shifting supply chain and rapidly evolving consumer demands, 2023 is proving to be another turbulent year that will continue to test hospitality-driven businesses. However, for those business leaders flexible enough to shift and pivot as needed, rewards come in the form of brand growth and customer loyalty.

Flexibility and evolution are not enough, though. Business leaders must remain in tune with consumer demands and changing culinary trends, to ensure operational focus in the areas that matter most.

Not sure where to focus first? Here are the five culinary trends that Entegra expects will impact the food service industry in a major way in 2023.

To get the recipe, see page 11

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More focus on the main course Consumer interest in dessert is down 51% and, similarly, consumers self-report a 47% drop in ordering appetizers. As inflation rises and customers reevaluate their purchasing priorities, businesses must adapt by delivering more value and greater quality where consumers justify their spending: the main course.

(Source: Technomic Ignite Special Analysis: Inflation)

“Plant-forward” over plant-based Menu trends are moving away from vegan-focused options to dishes that are “plantforward” instead. Plant-forward dishes and meals incorporate animal proteins, but on a smaller scale than might be expected. This style of eating, typically seen in Mediterranean diets, is consistently popular worldwide but represents a large shift in American cuisine.

76% of consumers are excited for new food & beverage trends in 2023

With inflation significantly impacting the price of animal proteins, taking a plant-forward approach to menuing can help hospitalitydriven businesses and their customers both save money, while retaining quality. (Forty percent of consumers say they plan to purchase plant-based meat substitutes in 2023!)

As a bonus, plant-forward thinking is also a sustainable strategy.

10 Flavors & Ingredients to Have On Your Radar For 2024* Cherry Blossom/Sakura Chestnut Flour Pickled Strawberries Next-Level Cannabis White Coffee Savory Granola Black Tahini Sisig Verjus MSG

(Source: Datassential Trendspotting / / VOL. 107, November 2022)

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Meat accounts for nearly 60% of all greenhouse gases from food production1, so reducing the amount of meat in each meal can help reduce your company’s scope 3 emissions footprint2.

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The Guardian, “Meat accounts for nearly 60% of all greenhouse gases from

Elevating these comforting, familiar, favorite foods will provide value to consumers in a cost-effective manner.

Medicinal eating

food production, study finds” 2

The World Economic Forum: Climate Change

Elegant comfort food Comfort food represents a strong opportunity for businesses with foodservice to reinvent menus with sure-bet flavors, while also reducing the need for animal proteins and cutting costs.

Comfort foods typically originate from hard-working, bluecollar communities, and thus rely heavily on grains or starches.

As a result of easier access to information on how specific foods can affect their health, more customers are taking a natural approach to dining, looking at food in a new, health-conscious light. However, this doesn’t necessarily mean customers are looking specifically for low-calorie or hearthealthy options. Instead, they’re looking toward antiinflammatory ingredients

10 Flavors & Ingredients You’ll Find Everywhere in 2023*

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Mangonada

Ranch Water

Soju

Ube

Yuzu

Birria

London Fog

Mushrooms

Spicy Maple

Salsa Macha

and ingredients such as spices, herbs and mushrooms that boast medicinal effects. While these ingredients have been staples of many cultures’ cuisines for centuries, Americans have traditionally subscribed, instead, to a highly inflammatory diet laden with foods such as red meat and refined grains.

As medicinal eating trends continue, chefs can shift their focus to anti-inflammatory ingredients that will satisfy guests’ appetites for more health-conscious menu items.

Viral international food recipes Social media sites such as TikTok have inspired millions to step outside their culinary comfort zones. Now, recipes and food preparation lessons are shared instantly, across the entire world, creating a “new generation of foodies.”

Because of this, previously inaccessible foreign flavors are becoming mainstream. Additionally, interesting-looking or uniquely designed food products can earn a large internet appeal. Bao buns, Korean gochujang, Japanese koji and Dalgona coffee are now all on America’s food radar. Savvy brands can and should tap into these social media-inspired food trends to stay ahead.

(Source: Trendhunter, “Viral Flavor.”) *

2023 and 2024 Flavor and ingredient predictions source: Datassential

Trendspotting / VOL. 107, November 2022

To get the recipe, see page 12

9

10

Serious Business Chicken Sandwich Item

Procedure 1. Toast buttered thick sliced bread on griddle for best results.

Qty Unit

Texas Toast, buttered & toasted

2

slices

Chicken breast, breaded, fried until crisp or 165 degrees F internal temperature

6

oz

Cajun aioli (recipe below)

2

oz

Pickle, dill, sandwich sliced

1

sliced

Spiced cole slaw (recipe below)

2

oz

Jalapeño, pickled, sliced

4

pcs

oz

3/4

oz

1

oz

Cole slaw mixed cabbage

6

oz

Cajun aioli

2

oz

Lemon juice, freshly squeezed

Note: this is a juicy sandwich with all the ingredients so best to serve as shown, wrapped well for a clean eat!

Yield: 1 Portion Shelf life: Service

6

Creole seasoning

3. Place pickle slice on bottom bread slice, top with crisp chicken breast and measured amount of slaw.

4. Garnish with Jalapeño slices and top with toasted bread.

CAJUN AIOLI Mayonnaise, (Hellmann’s)

2. Place 2 oz of cajun aioli between slices of toasted bread and move slices against each other to spread evenly.

Category: Sandwich Utensils: Tongs, squeeze bottle

PREP SPICED SLAW

11

Wine, white

Saffron Pan Roasted Chicken Item Chicken, quarters, skin on, washed and patted well-dry

oz

Garlic, fresh minced

1/2

oz

Saffron, dried

20

pieces

Procedure

Qty Unit 2

1. Season chicken with salt and pepper and cover overnight or 8 hours.

pieces

Olive oil

1/2

oz

Lemon zest, fresh

1/4

oz

Garlic, fresh minced

1

oz

Kalamata olives

2

oz

Spanish or Castelvetrano olives

2

oz

Broth

4

oz

Salt, kosher

1

pinch

Black pepper, cracked

1

pinch

Broth

4

oz

Italian parsley, fresh leaves

4

leaves

2. In a heavy bottomed saute pan, heat oil until smoking, add chicken parts skin down, sear for 5 minutes until skin is well browned.

3. Flip chicken, add garlic and lemon zest and cook another 5 minutes.

4. Add olives and about 1/2 cup of broth, cover and simmer for 5 minutes on medium heat.

5. Remove lid and simmer on high for 5 minutes to reduce the broth to a thick reduction.

6. Add a little more broth to achieve desired consistency, plate up as shown with parsley garnish.

Suppliers Used: Roland Pitted Country Olives Mix and Knorr Ultimate Chicken Concentrate

PREP BROTH Knorr Ultimate Chicken Concentrate

16

oz

Water

1

oz

12

2

Yield: 1 Portion Shelf life: Service

Category: Entrée Utensils: Tongs, ladle

13

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Introducing the new Entegra Culinary Guild People are at the very core of our industry, followed closely by the food we prepare. Entegra recognizes that tapping into the human element and expertise within our operator community has been a key facet of our success as an organization for many years. Now, the Entegra Performance Kitchen aims to open dialogue further and cross-functionally create solutions for our operators in 2023, with the new Entegra Culinary Guild.

food theater. Through the competition, we hope to highlight the chosen sous chefs’ bright culinary futures, while bringing joy to the included competitors and winners.

Watch for more details on the fast-paced competition in mid2023, and keep an eye out for news of further Guild events and initiatives throughout the year.

In early Q3 of 2022, we began recruiting and selecting the first wave of culinarians to actively participate in the Entegra Culinary Guild. Our selection process was simplified as we went directly to operators and requested their nominations for participant chefs. Now, throughout the year, the Guild will host the honored, chosen chefs at multiple gatherings, with the goal of gaining a greater understanding of how our culinary professionals see the culinary landscape changing, and how Entegra can help them successfully navigate those changes.

A unique future element of the Guild will be a cross-segment competition focused on the second echelon in the kitchen hierarchy, the sous chef. These up-and-coming chefs are the future of flavor, prized for their tenacity and creativity in today’s 15

Menu engineering Enhancing your business with inflation-fighting strategies You cannot enter a strategy session in any business without addressing the current financial atmosphere. Entegra shares our operators’ financial concerns and we remain dedicated to bringing our best to every financial challenge and purchasing option — including when it comes to providing inflation-fighting strategies that our operators can use to better weather the current financial landscape.

Let’s be candid, though. Some of the best cost-saving techniques are the same mainstay, textbook techniques employed to keep a profitable business profitable. That being said, it can be easy to lose sight of these mainstay techniques.

To help you be better prepared for the challenges ahead, here are some of the key, inflation-fighting concepts to consider when thinking through the rest of the year’s menu planning and how you can reduce food costs.

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Increase compliance. Simply put, assure you are fully taking advantage of the great savings that Entegra’s buying power offers you and your menu.

Consider waste control, using resources like Leanpath. Leanpath, a food waste prevention technology, is a formidable tool designed to create a learned environment of reduced waste in commercial kitchens. Measuring your kitchen’s waste through Leanpath helps your team visualize its impact and aids you in establishing the best, zero-waste practices.

On a more simplified level, just take a look through your kitchen’s trash once in a while and show your staff the impact of carelessness and poor freshness management within the operation. This can be very revealing even to the best-managed kitchens!

Increase inventory activities. Consider keeping a daily inventory to track your most costly ingredients, like proteins, speed scratch-value-added items and fresh perishables. This can reveal loss or waste, providing an immediate opportunity to address issues.

Analyze your menu. Assess your least profitable menu items and make logical adjustments, such as...

Using a slightly smaller portion of protein.

Switching to crave-able, plant-based items that are often available at a lower cost per portion.

Building up your center-of-plate items by placing them on a base, or socle, of legumes, crisp potatoes or savory rice.

Exploring tertiary cuts of protein for more flavor, greater cost savings and more unique menu items.

Use your resources. Entegra’s teams are made up of tenured and seasoned experts in the food industry. There’s no better time to ask for help and Entegra is here for you! We can help you...

Deploy a menu analysis project with the Entegra Culinary Team.

Dig into and use the real-time data from your POS system.

Take advantage of manufacturer offers as they arise.

The Entegra Culinary Team has generated countless menus and recipes to help operators deal with inflation. As Entegra Head of Culinary John Csukor says, “Constant innovation is the key to success! Never stop short of deliciousness!”

Using your POS to track menu changes.

Increasing the number of selections in your sharables and appetizers category, while reducing your number of costly entrees.

Delicious flavors can be presented in small portions, with a slightly higher profit margin. Consumers are apt to order several of these items at a time, to share or enjoy as a meal.

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It all starts with ingredients Ingredients are the building blocks of everything culinary and never before has such a variety of ingredients been available, thanks to international trade, the resurgence of cultivars and necessity brought about by the “glocalization” of cuisine. This wide variety creates the perfect opportunity for wise chefs and restaurants to make themselves known for their skills and not just their dishes alone. Dishes can be copied and versioned, but the talents of flavoring, cooking methods and ingredient combinations are unique to the creator.

This being front of mind, consider developing your menus at the ingredients level. Let the ingredients prescribe the dish, versus letting the menu dictate your ingredients. Hunt down ingredients that offer uniqueness, value and quality (as well as cost savings!). When you maximize seasonal availability, freshness and bountiful supply, you temper raw costs as well.

This will offer originality to any menu, resulting in customer excitement and greater profitability.

Here are some great examples of how to effectively use four different ingredients to add a unique element to your menu, while prioritizing availability, seasonality and cost savings.

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Delicata Squash. Delicata squash is a winter wonder, sweet and creamy in flavor with a robust edible rind. Once seeded and sliced, there is literally no waste, so long as you use the seeds as well. Sliced, tossed in olive oil and parmesan cheese, the squash makes a delicious oven-roasted appetizer with some marinara for dipping. For a super-simple, plant-forward creation, just use the slices in your favorite Buffalo Wing adaptation.

Parsnips. Similarly, parsnips are sweet and heady, with a distinct flavor. They make an amazing roasted parsnip consommé. After utilizing the peelings to create a beautifully flavorful broth, the root flesh can then be used in delicate roast batons for a garnish or whipped into velvety gnocchi. There’s no reason to throw any parts of the root away.

Citrus. This year’s Produce Marketing Association indicated a greater availability of Pummelo limes, Pink limes and Cara Cara oranges. Though chefs are accustomed to throwing away roughly 25% of these fruits’ weights in the peel, don’t overlook their zests’ myriad uses and benefits. Candied and pickled, the zests boast countless applications, as a toothsome garnish for a salad, a bar garnish or a beautiful finish to a hot-off-the-grill slice of protein or large cut of vegetable.

Further tips: When retaining vegetable peels for secondary uses, be sure to scrub vegetables well, prior to peeling.

Drop peels in water until ready to use, to keep them from dehydrating and oxidizing.

Ube. Ube, meaning “tuber” in Tagalog, is the Filipino purple yam currently taking the food scene by storm. Sweeter than a purple sweet potato, it offers great flavor to go along with its almost supernaturally vibrant violet color. Due to increased popularity and demand, Ube availability is increasing across the United States and the ingredient can be seen in both sweet and savory dishes, from stews to donuts and cakes. We’ve even had success with a beautiful purple Ube Molten Cake!

For premium color and flavor retention when candying citrus, use a lower-temperature dehydrator after the zests have been soaked in a simple syrup.

Quickly brining squash seeds is a great way to add flavor and simplifies the removal of the sticky membrane left behind from the squash core.

Cooking unpeeled sweet potatoes with the skin on results in less flesh waste and makes peeling easier once the cooked sweet potatoes are cool.

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Beyond food Taking your brand to the next step with back-of-house suppliers While the food may be front and center in the Entegra Performance Kitchen (EPK), we can’t do what we do without our back-of-house (BOH) suppliers. We feature our contracted BOH suppliers by using them every day in our operations, whether it’s SaniPro’s color-coded premoistened clothes or 3M grill cleaners.

By showing products like these in action, we can promote our “beyond food” suppliers to our clients.

One of our valued direct partners, Chef Works, outfits us every day in our chef coats. Not only do we proudly wear Chef Works’ coats and aprons, but we also house a Chef Works showroom at the EPK. This on-site display leads to discussions with clients about creating a cohesive, standardized, brand-specific uniform program that matches their EPK-created menu and concepts.

This standardization takes clients’ brands further than a menu alone.

employees now become ‘marketing in motion’. What better way to bring ‘Hospitality to Life’?”

Whether you oversee small-to-mid or large restaurant chains, senior living community groups, hotel and country club establishments or healthcare organizations, Chef Works’ niche is servicing your hospitality apparel program through discovery, design, measurable project planning, implementation and then launch. Developing and supporting your program alongside the EPK operations team is their primary goal.

From cuttings to business reviews to transition meetings at EPK, we look forward to welcoming you to the uniform showroom for the experiential viewing and collaborative process offered by the EPK and Chef Works team!

Chef Works

As Holly Cordell, Senior Director, National Accounts with Chef Works, says, “Outfitting your employees within each department with creative, presentable, elevated looks supports your high brand standards and your brand message instantly. Your 21

This is just one of the many recipes created with our suppliers at the Entegra Performance Kitchen.

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Margarita Cupcakes

Procedure

Item

Qty Unit

Yellow cake mix, Krusteaz

15.25

oz

Water

4

oz

Vegetable oil

4

oz

Margarita mix, Mr. & Mrs. T’s

2

oz

Lime juice, freshly squeezed

2

oz

Lime zest, fresh, minced

1/4

oz

Lime wedge, freshly cut

10 or 12

Tajin seasoning

For

1. Using a stand mixer and whip attachment, combine all cake ingredients and whip for 2 minutes.

2. Add batter to desired, prepared cupcake tins and bake for 13-16 minutes. Use “clean-toothpick” method of checking for doneness.

3. Let cupcakes cool before icing!

4. Ice with desired amount and garnish with Tajin rimmed lime wedge.

each Garnish

FOR ICING: 1. Using mixing paddle, cream butter and cream cheese until light, fluffy and increased in volume.

PREP FROSTING Cream cheese, softened

8

oz

Butter, unsalted, softened

8

oz

Sugar, powdered

20

oz

Salt, extra fine

1/4

oz

Vanilla, pure

1/4

oz

Tequila (can substitute water)

1/2

oz

Margarita mix, Mr. & Mrs. T’s

1/2

oz

2. Add sugar in stages, frosting will be stiff.

3. Add salt, and liquid ingredients, stir until well incorporated.

Yield: 12 cupcakes Shelf life: Service

Category: Sharing appetizers Utensils: Tongs, squeeze bottles

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A visit with EAT Restaurant Group Chris Tsui, the CEO of EAT Restaurant Group (ERG) and a renowned restaurateur based in Richmond, Virginia, is thrilled to partner with the Entegra Culinary Team. Chris has been a close friend and colleague of John Csukor, the Head of Culinary at Entegra, for many years. Recently, the two industry leaders had the chance to catch up and swap experiences navigating the rapidly evolving food world.

Adjusting to the Changing Landscape In response to the significant changes that have occurred within the food industry in recent years, ERG has been meticulous in adapting its approach to packaging takeout food. This shift towards a more takeout-driven sales model has helped ERG establish a new identity, as it has for many other restaurant groups. To succeed in this fiercely competitive market, it is crucial to conduct the necessary research and development to make vital adjustments to cooking times, packaging and holding methodology.

Indicators of Success During conversation, Chris shared a few indicators of success that have helped ERG stand out in the crowded restaurant industry. For example, his new concepts have been going national, and the business can rely on Entegra’s ability to maintain consistent 24

standards and specifications. Chris also expressed his gratitude for Entegra, which has alleviated the need for conducting culinary-driven ingredient research. Finally, Chris emphasized the importance of building strong partnerships and relying on partners to help achieve success.

Dedicating Time to Strategic Objectives John’s conversation with Chris shed light on the importance of dedicating focused time at the Entegra Performance Kitchen to completing strategic objectives. These include conducting consumer focus groups, perfecting recipes, and experimenting with new and up-and-coming ingredients. Entegra shares Chris’s philosophy that the experience of the consumer is the key to success in the restaurant industry and that possessing strong business acumen — along with the gift of hospitality — is essential.

The Perfect Recipe for Mutual Success The strong partnership between Entegra and EAT Restaurant Group is grounded in their shared goal of providing exceptional hospitality. Together, they are proud of their ability to create the perfect recipe for mutual success.

Check Out Our Exclusive Interview With Chris Tsui 25

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Beyond the cutting A stellar Group Purchasing Organization is always changing.

At Entegra, we thrive on fast-paced, exciting and energizing evolution.

One of the ways we further the evolutionary process at Entegra Culinary is with product cutting, or physical product evaluations. These evaluations look at two like products and, after the evaluation, Entegra maintains contractual likeness with whichever product proved superior. This exercise positively impacts net costs and, often, improves quality.

However, Entegra recognizes that some organizations do not have their own, similar robust R&D departments and they need additional resources in order to stay ahead of the competition. As such, new for this year, the Entegra Performance Kitchen (EPK) has launched a variety of related services providing culinary solutions for our operator partners.

While a physical product evaluation is most beneficial when conducted using side-by-side physical work, Entegra culinary partners now enjoy access to virtual activities designed to speed up 28

the evaluation process. These micro-video productions provide answers and qualitative measures for chefs, prompting sample requests and direct evaluation exercises designed to finalize operational product selection and specification.

As the operational needs of our partners become more dynamic and demanding, the Entegra team is here to answer the call in all things culinary. Stay tuned, as we accelerate our growth, developing even more new offerings with the help of our expanding team.

We have also begun providing consultative services such as strategic menu development, limited time offer development and even complete concept consultation. The EPK team and the facility are also uniquely qualified to design and develop qualitative and quantitative research strategies, delivering the strong consumer opinions needed by savvy operators when making menu changes or new launch decisions.

Thus far, we have seen remarkable results, building strong bonds with operators and establishing a cadence with their operations teams. These new offerings help us further build trust with our partners as we work side-by-side through all stages of their development. (Selfishly, though, they make the process more enjoyable for the Entegra culinary team as well!)

Tour the EPK EPK Tour Video

Scan the QR code to view the tour.

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Bringing the heat with Smithfield Culinary

Each year, Smithfield Culinary, an Entegra strategic partner, launches a series of campaigns to keep its operators in-the-know regarding culinary and food service trends, themes and insights. For 2023’s first campaign, dubbed “She Brings the Heat,” Smithfield Culinary focused on women chefs and the way they continue to innovate and inspire, making a tangible impact on the culinary industry and their communities.

As part of the campaign, Smithfield Culinary and its marketing agency, FoodMix, flew six chefs of varying backgrounds from around the country to Chicago — among them, Entegra Performance Kitchen’s Director of Culinary Operations Chef Lynn Hay. After a roundtable discussion on culinary trends, mentorship and what’s next for the future generation of women chefs, Smithfield Culinary challenged each guest chef to create recipes that were recession-proof, that cross-utilized seasonal products and that paid homage to a woman mentor — and that all used Smithfield Smoke ‘n Fast products. However, even with the similar challenge and similar ingredients, the chefs’ diverse histories, sources of inspiration and expertise resulted in an amazing and equally diverse array of recipes.

Snap the QR code to learn more about these outstanding chefs and get the recipes!

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For the challenge, Chef Hay put together a gorgeous citrus pork tenderloin and burrata entrée, served with pickled radish and incorporating a Smithfield pork tenderloin, as well as a tasty ground pork empanada appetizer using Smithfield ground pork.

“I was humbled and inspired to cook alongside such talented chefs — who happen to be women. It was the absolute highlight of my year, and I am incredibly grateful for the experience,” said Chef Hay of her time at the Smithfield Culinary kitchen.

Of course, She Brings the Heat isn’t just about the food. During the roundtable segment of the day, Smithfield also asked the guest chefs for their takes on the future of women in food service. As Smithfield Culinary reports as part of the campaign, in 2020, Forbes found that just 6.3% of the head chef positions at prominent U.S. restaurant groups were held by females and, according to the U.S. Bureau of Labor Statistics, only 22.8% of chefs and head cooks in 2021 were women. Still, the visiting chefs were positive about recent changes in the industry and optimistic regarding future generations of women pursuing culinary careers. They resoundingly stressed the importance of leaning on community, collaborating with other chefs and having the flexibility to pivot.

All the recipes, videos and industry insights to come from the She Brings the Heat campaign can be found across Smithfield Culinary’s social platforms, including on Instagram and LinkedIn, as well as at smithfieldculinary.com/menu-ideas/sbth/.

Smithfield Culinary

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This is just one of the many recipes created with our suppliers at the Entegra Performance Kitchen.

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Smoked Brisket Loaded Kettle Chips Item

Qty Unit

Sliced potatoes, fried crisp

12

oz

Salt, kosher

1

pinch

Smoked beef brisket, heated to 165 degrees F, internal temp, thin sliced into 1” pieces

6

oz

Chiu Chow chili oil (may substitute Sichuan Sauce)

1

oz

Lime aioli (recipe below)

2

oz

Green Bird’s Eye or Thai chilies, thinly sliced

1/2

oz

Parsley, fresh, coursely chopped

1/4

oz

Sriracha seasoning

1/4

oz

Mayonnaise, (Hellmann’s)

6

oz

Lime juice, freshly squeezed

1

oz

Procedure 1. 1. Deep fry potato slices until crisp and golden brown, roughly 6 minutes. Sprinkle with salt. Note: important to rest potatoes out of the fryer for a few minutes allowing the starches in the potato to naturally set up and crisp.

2. Top with heated and sliced brisket.

3. Garnish with Chiu Chow oil, drizzle of lime aioli, chilies, parsley and sprinkle of Sriracha Seasoning.

Suppliers Used: Simply Potatoes® from Michael Foods Refrigerated American Home Fries Sliced Potatoes, Smoke Craft by Double L Ranch Beef Brisket.

Yield: 1 Portion Shelf life: Service

Category: Sharing appetizers Utensils: Tongs, squeeze bottles

LIME AIOLI

Combine well and store in a squeeze bottle for service

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Galley solutions partnership See how a new resource planning software could change your operations for the better For many of our clients, good food – and all the masterful artistry that goes with it — is at the forefront of their operations.

However, while clients’ customers may only see a gorgeous plate, behind that plate of food is a wealth of data, technology, numbers, planning and processes. It may be the less-thansexy side of the food business, but it’s integral to a well-run operation.

At the Entegra Performance Kitchen, we understand that, in order to survive (and thrive within!) today’s competitive environment, our clients need integrated, optimized, databased food production management systems. We asked clients what they wanted to see most in such a system and we heard

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a range of comments, including that many didn’t want just a stand-alone point of sale. Instead, they want to know their cost of goods, and to be able to do inventory and inventory management within their system, as well as manage customer relationships. Based on this feedback, the Entegra Performance Kitchen researched dozens of systems to find the one that would best fit our clients’ needs. Now, we’ve piloted a program in partnership with Galley, a recipe-first enterprise resource planning software that will empower growing businesses to master their food operations and increase profitability through easy-to-use tools and a new approach to food planning.

Galley and Entegra share the vision that culinary operations can be more fun, food can be more profitable and ingredients can go further to feed more people. Galley’s system for collecting data around recipes, menus and inventory will allow clients to bridge the gap between food and technology. Food service teams will enjoy more control over their food data and can access data necessary for better understanding and optimizing food production processes and profit margins in new ways.

Here’s how Galley can help culinary teams: Translating recipes into automatic food costs Converting menus into automatic prep lists and production sheets Automatically translating recipes and updating food costs Compiling food data, recipes, menus and food costs in one, accessible spot Scaling recipes quickly with easy, logical and responsive units of measurement Enabling teams to analyze nutritional data and allergen info Categorizing food data in the way that makes the most sense for your operations Allowing for different operational models and controls, also in whatever way makes the most sense for your teams With the responsive and fast Galley system, food service teams can enjoy the easier workflow that comes from planning prep lists, costing recipes and printing labels all with one click. The Galley system is currently fully enabled at the Entegra Performance Kitchen, so you can see the streamlined workflow for yourself.

Want to learn more? Reach out to Lynn Hay at lynn.hay@entegraps.com.

35

NPN competition Celebrating the best of culinary innovation and teamwork!

With another successful event in the books, the annual National Purchasing Network (NPN) Competition once again showcased the immense talent and creativity of some of the world’s most innovative chefs. Not only is this event about the thrill of the competition, but it’s also an exciting chance for chefs to explore new ingredients, perfect their techniques, and learn from one another in order to grow as culinary leaders.

The NPN Competition consistently attracts the best of the best, and this year’s event was no exception. With a tangible spirit of camaraderie and sportsmanship in the air, the teams put their skills to the test as they competed to demonstrate their culinary prowess. Each participant brought their unique perspective and style to the table, creating dishes that were as visually stunning as they were delicious.

The introduction of new, out-of-the-box ingredients such as a new species of white shrimp, sous vide turkey and barbacoa, mini pork shanks, and Caribbean spice blends made this year’s event a perfect example of the food industry’s dedication to staying on the cutting edge. These ingredients were generously provided by Entegra suppliers Slade Gorton, Lower Foods, Smithfield Foods and McCormick Spice Company.

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MENU

Theme: Caribbean Holiday Caribbean Rum Runner, Served in a Watermelon Individual Jerk Turkey Wellington Served on a Bed of Caramelized Root Vegetables with Herb and Cranberry Raisin Infused Demi-Glace Smoked Pork Belly, Zucchini Squash & Callalo Noodles Topped with Bacon-Wrapped Cajun Shrimp and Scotch Bonnet Teriyaki Glaze Pulled Barbacoa Soft Shell Tacos with Fresco Cheese and Tomatillo Chipotle Lime Drizzle BBQ Beef Sliders Served Open Faced on Crispy Tostones Topped with Grilled Jicama and Pineapple Pico Dessert

Chef Works, who provided the competitors with the latest in modern kitchen attire by outfitting them in their stylish, embroidered chef coats, helped make the event even more special by combining the worlds of food and fashion.

Of course, no competition would be complete without a winner.

This year’s champion was the team from Embassy Suites Orlando Lake Buena Vista, led by the talented Chef Steve Treasure. The competition was fierce, but the team’s dishes stood out from the rest, securing their well-deserved victory.

Culinary innovation, teamwork, sportsmanship, and passion are never in short supply at the NPN Competition, and we can’t wait to see what exciting new developments next year’s event will bring. No matter what, one thing is certain — the event is sure to be delicious!

Property

City

State

Embassy Suites Orlando Lake Buena Vista

Orlando

FL

Steve Treasure

Chicago Marriott Schaumburg

Schaumburg

IL

Khellil Abderezak

Hilton Springfield

Springfield

VA

Anthony Richardson

Hilton Garden Inn Apopka City Center

Apopka

FL

Vilma Santiago

Hilton Garden Inn Exton

Exton

PA

Mike Milligan

Buffalo Marriott Niagara

Amherst

NY

Tony Cancilla

Hilton Atlanta Perimeter

Atlanta

GA

John Evans

Executive Chef

37

Microgreens: a triple win for customers, health, and the planet Microgreens — young plants harvested just a few weeks after germination — have been widely adopted throughout the food service industry. Restaurants, cafes and hotels are increasingly incorporating these ingredients into their menus for myriad reasons, including their unique flavors, high nutrient value and health benefits and sustainability, as microgreens are often grown via hydroponics, a method of growing plants without soil, using mineral nutrient solutions in a water solvent. As such, the Global Hydroponics Market size is expected to reach $13.4 billion by 2027, rising at a market growth of 19.2% CAGR during the forecast period. 1 Similarly, the microgreens market is expected to grow at a 7.5% CAGR by 2028, with the highest growth market being North America. 2

38

Has your organization yet to jump on the microgreen trend?

Here are a few compelling reasons why you should take advantage of microgreens’ popularity, sooner rather than later, and how you can more easily do so.

Elevate the customer experience while meeting your corporate sustainability goals Hydroponic-grown microgreens help create a unique customer experience. By incorporating these ingredients into dishes and vibrant drink garnishes, restaurants can differentiate themselves from their competitors. To create a more immersive dining experience, some restaurants are even offering interactive experiences, wherein customers can choose their own microgreens from an on-site hydroponic growing system and learn more about hydroponics in the process.

From a sustainability perspective, hydroponic-grown microgreens help address the growing concern about the environmental impact of traditional agriculture. Soil depletion, water waste and pesticide use are some of the issues that can be addressed by hydroponics, and hydroponics can reduce water usage by up to 90% compared to traditional agriculture. Moreover, hydroponics can be used to grow crops in urban environments, which can reduce the carbon footprint of transportation, as well as promote social and economic sustainability, by creating local jobs and providing fresh produce to communities year-round.

So how can you get started? Meet Babylon Micro-Farms In recent years, Babylon Micro-Farms has been leading the way in bringing microgreens to the masses. Based in Richmond, Virginia, the startup, founded in 2016 by Alexander Olesen and Graham Smith, specializes in growing microgreens using hydroponic technology. The business’s innovative approach to farming has attracted attention from chefs, foodservice operators and investors alike, positioning Babylon Micro-Farms at the forefront of the movement to incorporate microgreens into the foodservice industry.

However, Babylon Micro-Farms doesn’t just ship microgreens to your door. Instead, the startup helps you grow your own microgreens on-site, with everything you need to consistently enjoy incredible harvests all year round, using minimal space and resources. On-site micro-farms are cloud-connected, remotely monitored, beautiful growing machines, and each unit can produce 4,160 full-sized servings of microgreens per year.

The ease of this system makes it particularly attractive to foodservice organizations. All you have to do to get started is simply order your Babylon Box, plan your produce, place your order and download the app to your tablet or phone. The app helps you plan and operate your Micro-FarmTM, access live growing data and connect to your dedicated Babylon indoor farming expert. Additionally, each month, Babylon sends you pre-seeded pods selected from the app, with all the supplies you need to help you keep your Micro-Farm healthy and at peak growing performance.

From there, you can use the microgreens in a variety of dishes, from salads and sandwiches to entrees and sides. Chefs and operators appreciate the microgreens’ high quality and

Check Out Our Exclusive Interview with Babylon Farms 39

consistency, and the sustainability benefits of the hydroponic Babylon Micro-Farms system can’t be overlooked, either. The company is a leader in the sustainable agriculture movement, with each system conserving water and space while reducing operators’ carbon footprints.

What are you waiting for?

It’s clear that microgreens continue to grow in popularity. In fact, as more consumers become aware of the nutritional and environmental benefits of microgreens, demand is likely to grow further. With its innovative approach to farming and commitment to sustainability, Babylon Micro-Farms is wellpositioned to capitalize on this trend and you can be, too.

40

Engage your customers, achieve your sustainability goals and add vibrant color to your operations all while doing good, with the help of Babylon Micro-Farms.

(Source: “Global Hydroponics Market Size, Share & Industry Trends Analysis Report By Type, By Crops, By Regional Outlook and Forecast, 2021 - 2027”) 1

Source: “Mordor Intelligence: Microgreens Market - Growth, Trends And Forecasts (2023 - 2028)”

2

Brilliant Mushroom Ragout Sunflower oil

1/4

oz

King Trumpet mushroom, cleaned and halved

1

each

Enoki mushroom, cleaned

1

oz

Golden oyster mushroom

2

oz

Blue oyster mushroom

2

oz

Jerusalem artichoke, (sunchokes), peeled and sliced

2

oz

Salt, kosher

1

pinch

Pepper, cracked

1

pinch

Allepo chili, flaked

1

pinch

PREP BROTH Yellow onion, minced

4

oz

Leek, minced, retain leaves for garnish

1

each

1/2

oz

Knorr Ultimate Vegetable Concentrate

1

oz

Water

16

oz

Red wine

2

oz

1/2

oz

42

Water

16 oz

Procedure Qty Unit

Japanese sweet soy sauce

1 oz

Caramelize leek and onion in oil until well browned. Add liquid ingredients and reduce to 3/4. Blend until smooth with immersion blender.

Item

Sunflower oil

Knorr Ultimate Vegetable Concentrate

1. In a large heavy bottomed saute pan, heat oil until smoking point is reached.

2. Add King trumpet mushroom, sear and brown well on flat side, then turn over in the pan.

3. Add remaining mushrooms and spread evenly for maximum surface area contact.

4. Turn, so all mushrooms are on the unbrowed side, then add the artichoke coins.

5. Once artichokes are lightly browned, season all with the salt, pepper and Allepo chili.

6. Plate up in an attractive arrangement in a pasta bowl type plate as shown with leek leaf garnish.

7. Serve/present the dish with a small pitcher of 2-3 ounces of the reduced vegetable broth, poured over mushrooms on front of guest.

Yield: 1 Portion Shelf life: Service

Category: Entrée Utensils: Tongs, small service pitcher

This is just one of the many recipes created with our suppliers at the Entegra Performance Kitchen.

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Making Hospitality Inclusive: Easier Than You Think Hospitality is more than just serving food; it’s about creating an atmosphere where everyone feels comfortable and valued, welcomed and included. In today’s world, where consumers increasingly back their values with their dollars, creating an inclusive environment is more critical than ever.

So how can foodservice operators provide an inclusive, hospitable experience while many are focused (understandably so) on just trying to keep the doors open amid inflation and labor challenges? Really, the question is, how can they afford not to?

Luckily, while creating an inclusive, welcoming space may feel like a vague, vast undertaking, there are simple changes you can make in your day-to-day operations, to make your restaurant more inclusive and inviting for all patrons. Let’s take a look...

“ Creating an inclusive dining experience doesn’t have to require a lot of effort. ”

Designing an Inclusive Space. The design of your restaurant plays a crucial role in ensuring your patrons feel comfortable, 44

welcomed and included. To create a truly inclusive space, you need to consider many factors, including gender, race, age and disability, and look at elements of your space that you may be taking for granted — such as your seating. Seating should be comfortable for all customers, regardless of their body type. Ensure there is enough space between tables to allow people to move around comfortably.

Welcoming Pets in Restaurants. Pets, and not just service animals, are a part of many families, and many customers love to bring their furry friends along to dine. Consider putting a pet-friendly policy in place. Go the extra mile by offering pup cups or treats for dogs. Pet owners can be very loyal customers and are usually likely to return to restaurants where they feel their pet is welcome.

Adhering to ADA Requirements. Before anything, you should be sure your restaurant meets the requirements set out by the Americans with Disabilities Act (ADA). This includes providing wide aisles and seating with backs, creating

wheelchair-accessible entrances and exits and providing accessible restrooms.

Accommodating Hearing and Visually Impaired Customers. Create an inclusive dining experience for hearing or visually impaired customers by providing menus in braille and consider playing softer music to make it easier to have conversations.

Fostering Diversity. Train your staff to treat all customers with the same level of respect and hospitality and actively hire as diversely as possible. Employing a diverse staff can bring many benefits to your business, increasing innovation and creativity, improving problem-solving and fostering a more positive work environment.

Customers are also more likely to feel comfortable and welcome when they see a diverse range of employees that reflect their own identities.

Soliciting Feedback. Ask your customers for feedback on their experience, not just the food. Whether you do this through surveys, online reviews or face-to-face conversations, ask your customers for their takes on your inclusivity efforts and then take this feedback seriously, making changes where necessary.

Offering Personalized Service. Go the extra mile by providing personalized service.

Remember customers’ names, preferences and dietary requirements. Personalized service shows you value each customer as an individual and not just another table number.

Sometimes, the simplest gestures can mean the most to both your customers and employees. Creating an inclusive dining experience doesn’t have to require a lot of effort, but it is essential to ensure all customers feel valued and welcome — and eager to return.

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Aligning passion, people and purpose The 2022 Entegra client advisory board annual meeting As you know, we at Entegra are passionate about the people who make our business possible, and one of the purposes of the Entegra Client Advisory Board is to offer strategic advice and guidance to those people, our clients. In Fall 2022, we were fortunate enough to once again bring Entegra clients and suppliers together, in person for the first time in two years, for the Entegra Client Advisory Board Annual meeting, held at the Entegra Performance Kitchen in Richmond, Virginia. Here, passion, people and purpose all aligned spectacularly.

The opportunity to meet with clients and suppliers and hear their stories is always a highlight of our year, and this year’s meeting was no different. We shared updates on new products, trends and industry data from commodities expert Urner Barry.

Clients heard from suppliers on similar topics, as well as how new, innovative products can enhance their business operations.

Damien Calderini, our Global CEO, and the rest of the leadership team also answered questions about Entegra strategy and shared exciting new developments coming in 2023.

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However, with all the excitement, the most remarkable aspect of this meeting was just how much time clients spent networking with one another — exchanging ideas, experiences and insights into what makes their businesses successful. We believe that these connections are among the most valuable things we offer our clients: not just transactions but industry relationships that will last for years to come.

Scan the QR code to watch highlights from the 2022 meeting.

Here’s what our clients had to say about the 2022 Entegra Client Advisory Board meeting:

“

“

I loved hearing more national data versus what I see under my microscope. Seeing things like labor, wages [and] price increases on a national level is very eye-opening and helps me understand what to expect in the near future and directly relate that to my business.

I really enjoyed all the speakers ... [The meeting was] very informative.

47

Final thoughts As demonstrated throughout this book, hospitality extends beyond just good food.

It’s experiences. It’s memories. It’s a feeling. It’s people.

Hospitality is part of our DNA. Entegra is a division of Sodexo, a company founded by Pierre Bellon under a guiding principle that has remained unchanged at its foundation: create a better every day for everyone to build a better life for all. Coupled with more than 1,400 years of collective experience among Entegra employees as foodservice operators, owners, dietitians and culinarians, we are built for this.

www.EntegraPS.com 48

Unmatched purchasing.

Unlimited performance.

Entegra boosts the performance of hospitality-driven businesses by helping them save on purchases and improve operations. As the largest food group purchasing organization in the world, we deliver the industry-specific savings solutions, digital tools, advisory services and corporate social responsibility support to help clients improve customer experiences — and achieve their goals.

Explore our unmatched purchasing solutions at www.EntegraPS.com.

Entegra Procurement Services

Entegra Procurement Services

Entegra Procurement Services

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