Bringing Hospitality To Life CA

bringing hospitality to

life

Together, we bring hospitality to life.

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together, we bring hospitality to life culinary vision our performance kitchen inspires culinary roundtable supplies solutions tackling sourcing and supply chain challenges behind the scenes in menu innovation recipe for success competition fuels culinary innovation plant-forward: evolving and stepping up sustainability by design teaching, feeding and inspiring the future closing thoughts

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together, we bring hospitality to life Damien Calderini CEO & President Entegra

At Entegra, that’s our vision, but it’s also our passion. Hospitality is at the foundation of everything we do. It’s the guiding principle for how we serve our clients and help them elevate their guests’ experience.

Our industry has been up against some of the toughest challenges, yet our resilience and strong partnerships have allowed us to find new ways of working. The way we have done things has changed, but what hasn’t changed is the need to deliver exceptional experiences.

together, we bring hospitality to life | 03

what is entegra doing to help?

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We’re creating new revenue streams for clients and maximizing margins by providing clients increased savings opportunities

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We’re increasing our commitment to culinary expertise at the Entegra Performance Kitchen, expanding our culinary team and capabilities

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

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We’re transparent, sharing data and insights into client purchasing habits to inform strategic decisions across their operations

This publication in celebration our industry and Throughout this is book, you’ll hearofpersonal reflections the resilience and innovation has prevailed the on hospitality from our team that members and clients, past years. all oftwo which inspire how Entegra brings hospitality to life every day. This publication is in celebration of We it inspires, youand to deliver our hope industry and thehelping resilience innovation that impeccable hospitality. has prevailed the past two years. We hope it inspires, helping you to deliver impeccable hospitality.

Be well,

Damien

together, we bring hospitality to life | 04

Throughout this book, you’ll hear personal reflections on hospitality from our team members and clients, all of which inspire how Entegra brings hospitality to life every day.

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Caring Someone taking pride in serving you from how they treat you, to the welcoming surroundings and personalized approach.

Trish Dunn, senior director of business development, Entegra

culinary vision | 06

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culinary vision Chef John Csukor Head of Culinary Entegra, North America In my first year with Entegra, the highlight has been leading the creative and collaborative Entegra Performance Kitchen, with our budding culinary team. The performance kitchen hasn’t just survived current-day supply chain challenges, but forged pathways to growth, discovered new raw materials to work with and redefined food innovation.

Banding together with our supplier partners and working toward our clients’ goals inspires me daily, but it also further strengthens my love of food. It’s a clear example of how we live Entegra’s mission; we proudly help our customers become beacons of hospitality.

My greatest aspiration for the EPK and our team is to become an invaluable daily asset to our business partners in North America and globally. I am eager to see how ingredients, service models, sustainability and the pleasure of the food experience evolve over the next several years. I believe that it is not merely what you eat or how it’s presented but the enjoyment of dining that brings it all together.

So, here’s to partnering and working together to bring hospitality to life!

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our performance kitchen inspires The Entegra Performance Kitchen opened its doors in April of 2021, signifying a shift in the way Entegra would serve its clients from that moment forward.

The research kitchen is scientific yet creative.

According to John Csukor, Entegra’s Head of Culinary for North America, it’s a space that inspires.

With the latest top-of-the-line kitchen equipment, a 20-foot hot line, a granite-lined commercial bar and collaboration space, the EPK’s capabilities are endless. Led by classically trained chefs, the culinary team at the EPK is strategic in its approach, leveraging its vast experience to address operator needs from all angles. Keenly focused on client goals and operator success, projects at the EPK include product evaluations, recipe development, menu optimization, focus group activity, trend reporting and production of demo and training videos.

our performance kitchen inspires | 09

“We bring a level of expertise to the food industry that allows us to create a very powerful bridge between Entegra and our partners.”

John Csukor, Head of Culinary, Entegra, North America

Every client’s visit to the EPK is uniquely curated to account for what makes them unique, from the varying levels of service offered, to global cuisine styles and ingredients. Yet, the focus is always the same: boosting client performance and never stopping short of deliciousness.

The EPK also serves as a hub

for collaboration and innovation with supplier partners. Together, the culinary teams develop ways to improve operator efficiencies, whether that means finding ways to eliminate steps in the kitchen or uncovering opportunities to mitigate supply chain and labor shortages.

“We bring a level of expertise to the food industry that allows us to create a very powerful bridge between Entegra and our partners,” Csukor says.

And this bridge has its eye on the future. When asked about the long-term vision for the EPK, Csukor says he looks forward to expanding its operations to support Entegra clients around the globe.

The team is led by John Csukor, with Lynn Hay as director of culinary operations, and kitchen and culinary support from Kyle Goodier and Daniel Meeks.

To learn more visit:

www.EntegraPS.ca/culinaryservices.html

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culinary roundtable supplies solutions There’s strength in numbers, a kind of collective brainpower that can be tapped into when creative and determined minds come together.

At Entegra, we’re part of the resilient supply chain supporting the foodservice industry. We’re in a unique position to partner with food manufacturers and chefs to innovate and solve the many problems operators face every day.

The lineup featured diverse and experienced culinary teams from Campbell’s Foodservice, Aspire Bakeries, General Mills, The Kraft Heinz Company and Unilever Food Solutions.

Determined to come up with immediate, impactful solutions, we dove into the challenges restaurants and foodservice operators are up against.

We recently held our first strategic culinary roundtable at the Entegra Performance Kitchen with key supply partners.

To combat supply chain and labor shortages, we developed menus that focus on ingredient flexibility and the ability to use speed scratch cooking — a technique that includes using ready-made ingredients — to help operators get more done with less time and resources in the kitchen. To bring these learnings to life for our clients, we produced a series of videos with tips on

applying the practices in their own kitchens. But that just scratched the surface of one of the foodservice industry’s biggest challenges.

One topic discussed again and again during our time together: the ongoing emotional and physical toll felt by foodservice staff and operators. Every member of the roundtable recognized the importance of our operational solutions to also alleviate the stress operators and their teams are facing. We uncovered opportunities for supply chain partners to learn from organizations, such as Fair Kitchens, to support healthy, equitable and inclusive kitchen cultures. The EPK will begin testing Unilever’s Fair Kitchens model because of the value it can bring to an operation.

culinary roundtable supplies solutions | 11

In everything we do at the EPK, serving operators and chefs is at the core.

We have a responsibility to work with partners across the supply chain to deliver products and solutions that make a difference in the day-to-day operations in kitchens across the country, because together, we can bring hospitality to life.

need inspiration?

Entegra produced videos in which roundtable chefs collaborated and presented operator-focused solutions to illustrate time, labor and effort-saving products.

www.youtube.com/c/ EntegraPS

“We embrace the talents of our culinary teams to be able to be creative when working from scratch.

But when partners like Entegra are able to put shortcuts or tried-and-true industry options out there for reduced costs and labor resources, we certainly do look at those options as well.”

Brian Rohl, director of corporate purchasing and cleanliness, Coast Hotels, Canada

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tackling sourcing and supply chain challenges Not all ground beef is created equal.

Whether you’re making hamburgers, lasagna or lettuce wraps, operators must consider many factors when buying raw meat.

Will ground beef still be available from the same source in a few years? Is it ethically produced?

What type of ground beef do consumers want, and how should it be prepared? Does the price reflect the value of the product? Will it be offered alongside plant-based options for consumers seeking alternatives?

And, perhaps most importantly, does it taste good?

Answering these questions is time-consuming and challenging with today’s supply chain constraints.

Entegra’s comprehensive strategic sourcing process helps clients tackle each of these challenges to

streamline the purchasing process and improve operations.

When sourcing new products, the Entegra Performance Kitchen provides the setting to taste test and try recipes to ensure they meet clients’ expectations. With clients looking for ground beef or a plant-based alternative, the kitchen can craft a hamburger and offer a taste for quality, says Tracey Ranallo, vice president of business performance and supplier engagement at Entegra.

“We are inviting clients who might have a vested interest giving their input on the products, being part of the product cutting,” she says. As Entegra serves more clients and their customers, the larger resulting volume means better, more competitive pricing.

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The Entegra Performance Kitchen also helps clients create enticing menu offerings their customers are already clamoring for.

kitchens more efficiently with fewer people by taking advantage of emerging trends like prepackaged or vacuum-packed sous vide foods.

“Being part of a large organization like Sodexo and being part of that supply chain, we have people informed on consumer trends and needs by industry segment. So, on the very front of all of this, we show up knowing what consumers need,” Ranallo says.

“That will help our hospitality customers with challenges attracting labor,” McArdle says.

But Entegra’s sourcing process is about much more than just how the product looks or tastes. Food safety, ethical sourcing and operational benefits are also major considerations.

“Our new contract for ground beef with Branding Iron is double batch tested for E. coli, so when our clients buy, they’re double-protected,” Ranallo says.

According to Paul McArdle, vice president of global operations at Entegra, suppliers are also vetted to ensure they follow ethical work standards.

“Everything revolves around having a strong sourcing process,” he says.

Choosing the right products can also reduce the strain on clients facing labor challenges. Clients can operate

Entegra’s portfolio of products, equipment and services raises the bar for the kind of hospitality our clients can provide their customers. It’s all made possible through our comprehensive, seven-step strategic sourcing process that leverages our extensive purchasing power and deep culinary expertise to bring hospitality to life.

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vit ad ut venihitas

Inclusive A warm welcome, continued partnership that encourages growth and development with all parties, encouraging fun and creativity.

Lynn Hay, director of culinary offer development, Entegra

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bringing hospitality to life moment

To provide the best food we can and a healthy/tailored eating experience through purchasing alignments. An example of that is we really focus on the site-specific needs and customize the menu and even the recipes according to that.

Allan Turner, director of business development, Westcana Services Inc., Canada

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behind the scenes in menu innovation Food trends are constantly evolving.

Guests are looking for clean-label ingredients — no excuses. With easy access to information, guests now have the tools to educate themselves on what they put into their bodies and this directly impacts what they choose to eat and how they spend their money when dining out.

Today’s culinary teams are tasked with delivering quality meals with this in mind.

This challenge offers the opportunity for innovation and when creative minds across the supply chain come together, the result is an exciting, healthy menu that guests will come back to enjoy again and again.

Fideo seco with vegan egg, wilted spinach and micro greens

behind the scenes in menu innovation | 17

That’s exactly what happened when the team at the Entegra Performance Kitchen met with Benchmark Resorts & Hotels Global Director of Culinary Olivier Gaupin and Director of Purchasing Molly Preston. Keeping Benchmark’s menu strategy in mind, the Entegra team organized a product cutting — introducing, preparing, sampling and evaluating comparable ingredients — to inspire cleanlabel menu selections and elevate Benchmark’s offering.

While a product cutting may sound routine, the Entegra and Benchmark culinary teams set out to uncover the art of possibilities with a more stringent set of qualifiers. We explored fresh versus frozen, freerange, antibiotic- and hormone-free, sustainably sourced and even animal species — all of which impact the quality and “clean-label” potential for an operator.

We revealed the importance of accessibility and flexibility in the creation of menus at varying price points. Exercises like this provide a great deal of context to decisions and a foundational understanding of why products cost what they do. This knowledge allows operators to tailor ingredients to fit their budgets while meeting customers’ ideal price point.

Innovation in the kitchen has multiple layers, and a menu that offers flexibility for operators is essential for success in meeting customer expectations. The outcomes driven by the work in the EPK are immeasurable. Our partner witnessed our ability to uncover a greater sense of cost/price comparison, a proper value comprehension of what it means to run an organization guided by quality-first innovation precedence.

The connection forged between Entegra and Benchmark will drive continued innovation for years to come.

“The cutting process has been rigorous, detailed and comprehensive. It has been critical to pursue this endeavor with our partners at Entegra and their culinary leadership have made our decisions resolute and complete.

We will be counting on Entegra for annual reviews and our internal newsletter communication. John Csukor has become integral in supporting us and considered a vital part of our internal culinary team here forward.”

Olivier Gaupin, global director of culinary, Benchmark Resorts & Hotel

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bringing hospitality to life moments on how you define hospitality…

Delivering for the customer to their standards and being consistent with service levels.

Chris Strand, director, business development, Entegra

Anticipating the needs of the guest.

Nate Ensor, senior manager, program utilization, Entegra

Providing goods and services to customers that meet their requests and needs. Making them a repeat customer that will recommend you to others.

David Garcia, director, client support services, Entegra

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recipe for success What’s the recipe for success? As TiffinLabs, a food tech company and global restaurant group discovered, when it comes to delivery dining concepts, it takes more than just the right ingredients to create a winning idea. Collaboration with the right partner and the willingness to adapt also comes into play.

TiffinLabs’ virtual or “ghost kitchen” journey began in Singapore, Malaysia and Thailand in 2019 under the name Branded Food Concepts. The goal: deliver crave-worthy dishes that offer a modern take on traditional as well as trend-forward cuisines. In just a few years, the concept garnered enough success and momentum that the company chose to take its operations stateside.

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“It was a tall order to take on, but [Entegra was] prepared, confident and focused on solutions.

[Entegra’s] intuitive understanding of [our] culinary requirements and the business needs helped TiffinLabs launch our first unit less than two weeks after the initial workshop.”

Shaun Smithson, co-founder and president, TiffinLabs U.S

While the idea of expanding a ghost kitchen operation into a new market may seem daunting, TiffinLabs entered the Entegra Performance Kitchen up for the challenge. After digging into the recipes and ingredients with Entegra’s culinary team, it was clear that creating the same flavor profiles as the company’s dishes from Singapore would require more than simple ingredient matching. Facing U.S. standards and product availability, TiffinLabs quickly realized that success here would depend on more than the food it delivered — anything from streamlining preparation to the plating of the dishes could make or break TiffinLabs’ entry into the U.S. market.

After collaborating with Entegra, TiffinLabs came away with a program that featured highly approachable recipes with ample ingredient availability throughout Entegra’s supplier network.

By July 2021, TiffinLabs signed on with Entegra and quickly launched three new brands in the U.S.: Publico Kitchen, Phat Fingers Korean Fried Chicken and Southern Soul Fried Chicken.

Stocked with the right ingredients and recipes curated in partnership with the Entegra Performance Kitchen, TiffinLabs has gone on to open seven branded concepts through its virtual kitchen network in eight states and 12 cities across the U.S., leading the charge of delivery dining here and abroad.

In 2021, the LIFEWTR® portfolio became the first %100 rPET brand in the premium water category to fully convert.

• Bottles are made from 100 % recycled plastic • Reduces the LIFEWTR® brand’s carbon footprint by 27 % • Over 90 % of LIFEWTR consumers have desire for more sustainable packaging ALL TRADEMARKS ARE OWNED BY PEPSICO, INC. OR ITS AFFILIATES. ©2022.

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Kindness A focus on others.

Whether as a business owner, service provider, host or guest, hospitality is a focus on creating an enjoyable or pleasant experience all around regardless of situation.

Jennifer Mann, director of sales operations, Entegra

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competition fuels culinary inspiration Next time you sit down at a restaurant, look at your plate. You’ll notice that most of your food is made from premium cuts of meat, familiar vegetables and comforting carbs. Culinary teams are used to working with these ingredients and creating quality dishes. But what if the perfect cut of meat isn’t available, or a chef is faced with an underused, seasonal vegetable? Can the dish still wow guests and provide a delicious, enjoyable experience?

These questions inspired National Purchasing Network’s annual culinary competition in December of 2021. Entegra’s Head of Culinary, Chef John Csukor, not only served as a judge but was also asked to select the mystery ingredients.

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up at the plate:

Two teams of nine hotel executive chefs, one led by Chef Patrick Coombs of Doubletree by Hilton Hotel Orlando Airport, and the other led

by Chef Paul Thompson of Sheraton Great Valley

the challenge:

Deliver first-class cuisine using more affordable ingredients

mystery basket ingredients:

Random broken shrimp, chicken thigh meat, non-center-cut pork loin and plenty of vegetable options such as hearty lacinato kale, mixed color carrots and parsnips, along with a blend of seasonal wild mushrooms con’t

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In a scenario reflective of what many operators face today, the chefs had to take whatever ingredients were available and create bold, original dishes while illustrating a solid understanding of product utilization and food cost management.

A unique approach to competition, chefs were asked to prepare samples of their dishes to serve not only the judges, but the 400 annual meeting attendees, all of which had a say in which team was crowned victorious. The winning team, led by Chef Patrick Coombs, created remarkable entrees including a turkey Wellington and cavatappi pasta tossed in wild mushroom stroganoff. The sweet finish was a pumpkin bread pudding with bourbon glaze.

It turns out that with a little inspiration and friendly competition, even unusual ingredients can deliver a delicious experience.

“In general we took a very traditional and fresh approach to the ingredients given, focusing on flavor profiles of each item and being sure to infuse them properly.”

Chef Patrick Coombs, Doubletree by Hilton Hotel

Look across the page for our recipe inspired by the cooking competition.

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pumpkin bread pudding

whiskey glaze

16 oz. brioche, ½” dice

2/3 cup dark brown sugar

2 cups dark brown sugar

5 ¼ oz. pecans

½ cup sugar

1 cup salted butter, softened

1 ½ tsp. ground cinnamon

1 qt. whole milk

2 eggs, well beaten

½ tsp. ground nutmeg

1 cup pureed pumpkin

½ cup whiskey

½ tsp. ground allspice

6 eggs, beaten

½ tsp. sea salt

1 tbsp. vanilla

¼ cup unsalted butter, melted

1 tbsp. fresh thyme, chopped

How to prepare:

1 ½ cup raisins

Combine butter and sugar in a small saucepan, cooking over medium heat, stirring frequently, until sugar dissolves.

How to prepare:

Slowly add beaten eggs to the heated mixture and cook over medium heat for one minute until thoroughly incorporated.

Mix spices and pecans and add melted butter. Pour mixture over bread and mix well.

Empty onto sheet pan and bake at 350* for 4 to 6 minutes until light brown.

Whisk together the pumpkin, milk, eggs, sugars, vanilla and raisins until fully incorporated.

Divide the bread equally into ten, 10 oz baking cups. Pour the liquid mixture equally on top of each cup and sprinkle fresh thyme on top of each bread pudding.

Allow the bread mixture to soak in the liquid for ten minutes.

Put the baking cups on a full sheet hotel pan and fill with water to the middle of the baking cups.

Bake uncovered at 325 degrees Fahrenheit for 23 to 26 minutes until the custard has set. Serve warm with whiskey glaze drizzled over the top.

Remove from heat, cool slightly. Whisk whiskey into mixture until smooth.

Recipe inspired by the cooking competition yield: 10 / 12 oz. portions shelf life: 1 day

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plant-forward: evolving and stepping up

71 million households. 27% increase in retail sales. 54% growth in three years.

These staggering numbers represent the growth of plant-based eating, according to 2020 data*. Two years later, we know those numbers are increasing, and at Entegra, we are doing everything we can to identify opportunities for our clients to bring more plant-forward options to consumers’ plates.

While top culinary schools are adopting plant-based cooking into their curricula, manufacturers are making strides in their portfolio’s vegetarian- and vegan-friendly selections.

Innovations in native pea proteins, for example, have made some of the biggest impacts on flavor, texture and overall likability of meat substitute offerings. These improvements have brought on a societal shift, with traditional carnivores willing to try plant-based meat alternatives.

plant-forward| 28

Facing customers’ increased appetite for plant-based eating, both retailers and foodservice operators must figure out how to introduce new dishes into their menus, and this may require some trial and error. The Entegra Performance Kitchen identifies some of the easiest ways to get started:

consumer insights

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Get to know what your customers want. Test the waters with limited-time, plant-based meals that don’t require special ingredients and time spent overhauling your menu.

Six percent of consumers are vegan, according to Plant Based Foods Association sources.

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Offer hearty, fulfilling items with high fiber, whole grains and and vegetables such as bean burgers, or ethnic meat-free choices like falafel.

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Take a bigger step by offering meat-mimicking items designed around meat textures and flavors. Breakfast sausage made from pea proteins, or chik’n nuggets or patties offered in a traditional form, are crowd- pleasing, even to younger diners.

According to global market research company Ipsos, more than 9.7 million consumers are vegan.

Plant-based eating is no longer considered a trend, with today’s consumers expecting these options when they dine out. A surefire way to succeed as an operator is to provide a balanced menu with innovative plant-forward options for all types of diners.

*As reported in “2021 U.S. RETAIL SALES DATA FOR THE PLANT-BASED FOODS INDUSTRY” from Plant Based Foods Association

Of 1,000 people age 17 and older who were surveyed, 2% are vegetarian.

Of these, one in four are vegan.

Nearly 40% of consumers claim that while their diets are not fully plant-based, they eliminate as many animal-related food products as possible, according to market research firm Nielsen.

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bringing hospitality to life moment

I eat a vegan diet. One of my friends hosted a dinner and made a vegan version of every single dish. I thought that was so special. [My friend] thought about me, I felt included and I enjoyed our dinner so very much.

Isabel Sanchez, business performance, Entegra

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vit ad ut venihitas

Welcoming To me it means to be welcoming of the guest and co-workers.

Understanding that you are here to serve guests at certain level of expectations depending on what kind of service style you are doing.

Horacio Coito, regional account manager, client services, Entegra

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sustainability by design

At the Entegra Performance Kitchen, sustainability is a collaborative process, and the road to achieving their environmental goals started with design. Inspired by materials that can be recovered, recycled and recombined into new products, Chef John Csukor, Entegra’s Head of Culinary for North America shares that from its inception, every detail of the performance kitchen was inspired by environmentally friendly products and sustainable practices.

During construction, eco-friendly building materials were used to help reduce carbon emissions. Csukor notes that the buildout included 80% post-consumer recycled content ceiling tiles, recycled carpeting made from plastic bottles,

paint with zero volatile organic compounds and concrete floors treated with soy-based stains and sealers.

Focusing on the EPK’s form, function and footprint, another goal was to minimize operating costs and increase energy efficiency. This can be seen in every room, which serves multiple functions and allows for more efficient use of space. Energy efficiency is also found in the EPK’s heating, cooling, lighting, water and appliances. At the center of the kitchen, for example, the quest to do more with less involves a “smart” exhaust hood, which runs on 60% power and is only powered at full capacity when it senses a high heat level.

Taking positive action to improve the EPK’s environmental performance, Csukor says the team focuses daily on preventing food waste and, when it’s unavoidable, promoting reuse and recycling efforts to reduce the amount that goes into landfills. Their most effective solution in managing food waste is Leanpath’s WasteWatch program, which captures

data to help drive cultural and behavioral changes. Its goal is twofold: fast and lasting food waste prevention.

sustainability by design| 32

In addition to the WasteWatch program, the EPK also engages in community outreach. When the team cannot avoid food waste, it donates the surplus food to local agencies for redistribution to those in need.

Packaging and recycling are also equally important and are at the core of the EPK’s priorities around waste management.

To reduce the use of single-use packaging, the team relies on compostable and fiber-content packaging to handle food-to-go after an event.

Delivering value with a lasting impact, Entegra not only explores environmentally conscious solutions for its stakeholders, but it’s also committed to doing business in a responsible, sustainable and ethical manner. It’s simply the right way to do business, Csukor emphasizes.

“Sustainability’s not a destination, it’s a journey.”

John Csukor, head of culinary, Entegra, North America

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teaching, feeding and inspiring the future A responsible kitchen will look for every opportunity to put ingredients to use while still at peak quality. Despite on-going product cuttings, quality and recipe testing, menu development and collaboration sessions with supplier partners at the Entegra Performance Kitchen, we often find that we have excess food on our hands.

Corporate social responsibility is a core value at Entegra, and we’re committed to reducing food waste and doing good in our communities.

The EPK recently partnered with the Children’s Home Society of Virginia — an organization committed to finding permanent families for every child from infancy through their teen years —to provide both food and life skills to the Children’s Home community. Our regular deliveries of nutritious food, along with instructions for preparation and reheating, allowed the teens to serve themselves and develop a good understanding of how to cook healthy meals. The skill that will be useful as they grow and become part of families outside of Children’s Home.

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The Entegra Performance Kitchen is also kicking off a community partnership with St. Joseph’s Villa, a nonprofit organization in Richmond, Va., that serves children with developmental disabilities, diverse learning styles, mental health issues and homelessness. St. Joseph’s Villa has provided a foundation for an appreciation of healthy foods with an on-site garden and a focus on the benefits of a seed-to-plate diet. Expanding on this foundation, the Entegra culinary team will offer seminars and classes to emphasize the importance of nutrition, food safety principles and career opportunities in the foodservice industry.

“Losing my mother to ALS at a very early age made me keenly aware of how a community plays a major role in a young person’s life.

My mom raised us to always pay it forward, especially to those who have a hard time asking for help. I am so glad to be a part of the Entegra outreach to St. Joseph’s Villa and their support to children and families that need a community to stand behind them.”

Daniel Meeks, Entegra Performance Kitchen staff member

Inspiring young minds and teaching skills for a healthier future is a mission close to Entegra’s heart and aligns with Sodexo’s Stop Hunger Foundation: to ensure every child grows up with dependable access to enough nutritious food to enable them to lead a healthy, productive life. We find the work of our community partners inspiring and are proud to stand alongside them in their cause of helping young people develop a better tomorrow. There’s no better way to make the most of all the food that crosses our countertops.

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bringing hospitality to life moment

My first significant memory of hospitality happened while dining at the Omni Parker House Hotel in Boston on my 10th birthday.

This was an exceptional fine dining experience that imprinted in my mind how things should be done. From the maître d’ handing me a single red rose, to the waiter who served us chateaubriand tableside, to the busser who replaced my linen napkin with a fresh one whenever I left the table, I loved every minute of it and it influenced my decision to work in the industry.

Laura Cook Newman, director, business performance, Entegra

Our industry deserves a future-proof foundation.

POSITIVE AGRICULTURE

WE SOURCE crops and ingredients in a way that accelerates regenerative agriculture and strengthens farming communities

ALL TRADEMARKS ARE OWNED BY PEPSICO, INC. OR ITS AFFILIATES. ©2022.

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final thoughts As demonstrated throughout this book, hospitality extends beyond just good food. It’s experiences.

It’s memories. It’s a feeling.

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.ca

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Together, we bring hospitality to life.

Start the conversation.

As the world’s largest food group purchasing organization, Entegra is ready to help you improve operational performance and elevate your guests’ experience.

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