Bringing Hospitality to Life-3rd Edition by Entegra Procurement Services

Bringing Hospitality to Life 3rd Edition

Together, we bring hospitality to life. 2

Table of contents 4

Meet Lynn Hay: Keeping it simple with Entegra’s Head of Culinary

The making of modern hospitality: Beyond trends and tech

Welcome to the EPK: Epic beginnings at Entegra’s new test kitchen

A place to taste what’s next: How one client unlocked 9% savings, $100M in spend and 2 strong brand identities

From concept to execution: How Experiential Brands built a strategy for long-term success with the ECC

Room to innovate: How the ECC helped Areas open multiple locations with confidence

Campbell’s x Entegra: Transforming popular SKUs into fan-favorite recipes

The best way to prove packaging works

A fresh perspective: Why operational reviews unlock performance and growth

Savings beyond the plate

It’s savings o’clock somewhere: How Margaritaville made the right product swaps and saved big with the EPK

The value of visibility: Entegra Shopping Assistant

Planning the perfect pizza program: What operators need to know

Meet Lynn Hay

Keeping it simple with Entegra’s Head of Culinary

How do you take an underperforming menu from blah to BAM? For Chef Lynn Hay, Head of Culinary and leader of Entegra’s Culinary Consulting team, “bringing hospitality to life” is all about keeping it simple. According to her, your menu should inspire guests while being practical, executable and aligned with your business goals.

What’s your culinary philosophy? Chef Lynn: My culinary philosophy is rooted in purposeful creativity. Before I stepped into my position as Head of Culinary at Entegra, I ran a successful catering business for 13 years. The daily challenges of that business taught me that 4

food should be inspiring, but it also needs to be practical, executable and aligned with real business goals. Food should be inspiring, but it also needs to be practical, executable and aligned with real business goals.

How do you balance creative innovation with the daily realities operators face? Chef Lynn: That balance starts with a focus not just on innovation, but on solutions that truly support our clients’ success. For me, creativity is about menu differentiation and helping our clients stand apart from their competition, but it has to work within their labor model and budget constraints — that’s where the real creativity shows up. With rising commodity costs and labor challenges, Entegra Culinary Consulting (ECC) focuses on smart menu swaps, cross-utilization and leveraging

technology to improve efficiency. Small tweaks can make a meaningful impact when they are intentional and aligned with cost and execution. A culinary vision only matters if it can be executed consistently in the real world.

How do the latest supply, cost and category insights influence your culinary strategy? Chef Lynn: As a team, we stay closely connected to our supplier partners to understand what is new in the market, where there are supply chain challenges and which products are readily available. That insight directly shapes our recipe development and LTO strategy. For example, if we see volatility in a center-of-plate category, we can proactively develop recipes that utilize stable, high-quality alternative cuts or value-added items that protect margins without sacrificing guest experience. If a manufacturer is low on a particular SKU, we can build creative applications around it that help operators take advantage of availability and cost opportunities. We also intentionally design recipes that align with Entegra’s category management priorities, ensuring we are driving contracted compliance while still delivering innovation. 5

By aligning development with cost outlooks, supply visibility and category focus, we help clients make decisions that are not only creative but also financially and operationally sound.

What do you wish more people knew about the EPK? Chef Lynn: When a client comes into the Entegra Performance Kitchen (EPK), there’s this tangible sense of

connection. Clients often form a deep bond with the chefs, and that becomes an ongoing relationship that might not have formed without an in-person session in the test kitchen. It’s like a culinary “phone a friend,” if you will. Just recently, a restaurant brand came in with the goal of creating an entirely new concept. We brought out all of our Asian ingredients, from sauces to spices to add-ins and more, so the client could roll up their sleeves right away and get to the important work: playing around in the kitchen. We brought out all of our Asian ingredients, from sauces to spices to add-ins and more, so the client could roll up their sleeves right away and get to the important work: playing around in the kitchen. We talk a lot about the strategic side of things, but creative experimentation is a core part of discovering the exact right flavors for new innovations. After making successful discoveries in the kitchen, the client left with a road map to finalize and then start executing on. See page 16 for more on this client collaboration.

What’s your long-term vision for the ECC? Chef Lynn: My long-term vision for the ECC is to be a trusted, forward-thinking partner for both our clients and suppliers. We have the privilege of working with such a diverse community, and I see the ECC continuing to lead in innovative recipe and menu development — helping our clients bring creativity to their menus while exceeding their business goals. I also envision us elevating our offerings year after year, strengthening supplier partnerships, and inspiring the broader industry through meaningful, impactful work.

What do you like to make for dinner after a long day? Chef Lynn: After a long day in the kitchen, I like to keep dinner simple and quick. If I don’t have any protein prepped, I’ll sauté some shrimp or grill a chicken breast. Then, I’ll put my protein over arugula or whatever greens I have on hand and dress simply with lemon juice, olive oil and salt. This allows my ingredients and technique to shine — and it’s delicious!

The making of modern hospitality

Beyond trends and tech Think of your last truly outstanding dining experience. What stays with you? It probably isn’t a trendy ingredient or the tech that powered the operation. Most likely, you remember how you felt, and the people you connected with around the table. The details are important, of course. Food, service, atmosphere and operational execution all play a role in crafting a great experience. Yet true hospitality is more than the sum of its parts. Your guests might come for the food, but they stay (and return) for something that can’t be bought: the feeling of being cared for. 8

That’s what makes modern hospitality unique. Unlike more transactional businesses, hospitality operators serve more than just food. They create opportunities for lifelong memories of connection and belonging.

How to build unforgettable guest experiences How do you operationalize a sense of belonging? Long before the plate reaches the table, operators make hundreds of decisions behind the scenes. From sourcing to culinary to operations to consumer insights, they consider every choice carefully.

A place to explore what’s possible That’s the thinking behind the Entegra Performance Kitchen. The EPK provides a working hospitality environment where chefs, operators and supplier partners can come together to explore ideas, evaluate options and learn from one another before concepts reach guests. Because every unforgettable guest experience starts behind the scenes.

Which products make the menu? How will a dish perform during a busy service? Which ideas deserve further investment, and which need more work? The strongest hospitality experiences are built when operators have opportunities to explore those questions, evaluate options and learn from the expertise around them. Every memorable guest experience begins long before the guest arrives. Paul McArdle CEO, Entegra North America

Welcome to the EPK

Epic beginnings at Entegra’s new test kitchen 10

Step into the new Entegra Performance Kitchen (EPK), where clients, supplier partners and culinary experts come together to work toward a common goal: turning ideas into practical solutions. This dedicated culinary innovation and testing facility functions as a real-world test environment where you can develop, validate and refine ideas before they reach your business. What makes this possible? The diversity of perspectives. Culinary expertise, operational insight, product knowledge and procurement experience all offer you a more complete view of each opportunity. The result is stronger concepts and clearer direction, giving you greater confidence in the next steps needed to drive performance.

What does the EPK offer? This 10,000 square foot facility, based in Richmond, VA, includes commercial kitchen space, meeting areas and an outdoor patio. From the moment you walk in the door, you’re collaborating with a team of whip-smart culinary, menu and operational experts from Entegra Culinary Consulting (ECC) who are ready to help you improve profitability, streamline execution and build your best menu yet.

What makes the EPK different from a typical test kitchen? The EPK goes far beyond recipe development by combining culinary innovation with operational strategy to help you answer all your toughest questions on: Scalability Profitability

Labor efficiency Menu performance

The EPK also supports menu innovation sessions, supplier collaborations, training, culinary demonstrations and business planning, creating a space where ideas can be transformed into actionable solutions.

What happens during an ECC engagement? A typical engagement starts with identifying business goals such as reducing costs, improving menu performance or simplifying kitchen execution. The ECC then develops recommendations that may include recipe testing, menu analysis, operational evaluations or new product development.

Each solution is validated in a real-world environment before rollout. Deliverables can include finalized recipes, menu costing, standard operating procedures, training materials and implementation plans, giving you clear guidance for execution across one or multiple locations.

Who can work with the Entegra Performance Kitchen? The Entegra Performance Kitchen is open to all operators and suppliers, not only existing Entegra clients. Businesses can access culinary expertise, innovation sessions and consulting support regardless of their current procurement or purchasing relationships. This means you can explore menu innovation, operational improvements and culinary strategy without changing suppliers or committing to additional services. The goal is to make expert culinary support accessible to a broader range of foodservice organizations and supplier partners. See page 24 for more on how Entegra Culinary Consulting regularly collaborates with suppliers.

How does the new EPK differ from the old location? The former EPK location began as a setting for collaboration, testing and refinement. In the new facility, the EPK has grown into a broader resource that supports work ranging from menu strategy and LTO development to training and content creation. Every day is different, but at the core of every project is consistency. To accomplish this goal, the kitchen may be used for LTO development, menu engineering, nutritional analysis, video production or styled food photography.

Different projects. Different objectives. Different outcomes. What connects them is a shared commitment to finding practical solutions that work in the real world. That’s why we built the new EPK: to discover what works for your business so you can unleash peak performance.

Contact Entegra Culinary Consulting today!

In each case, the space provides an environment where teams can explore creative ideas and evaluate them through an operational lens before moving forward. They pressuretest concepts in conditions that reflect real operations, with the right people in the room to consider not only what is possible, but what will work.

Practical solutions for real-world kitchens Throughout this edition of Bringing hospitality to life, you’ll see the Entegra Performance Kitchen appear in a variety of stories. Some focus on menu development. Others explore supplier engagement, concept refinement, operational problem-solving or the processes that help teams move from planning to execution. 13

A place to taste what’s next

How a global hotel franchisor unlocked 9% savings, $100M in spend & 2 strong brands Building a menu is about so much more than choosing great ingredients.

partners are in the room to answer questions and review products alongside your team.

Every menu decision you make affects something else: the guest experience, labor, food costs, supplier relationships and day-to-day execution. The challenge is understanding which products will deliver the best overall outcomes for your operation.

The result is more than a tasting. Stepping into the EPK, you’re empowered to make smarter menu decisions, faster — without disrupting your daily operations.

To gain that level of nuanced understanding, the expert chefs at the Entegra Performance Kitchen hold a product cutting. This side-by-side analysis of products occurs in a commercial kitchen built to model the real-world challenges in your operation. Master culinarians, equipped with your purchasing insights, review the products you’re currently using and suggest smart swaps that both reduce your costs and protect quality. And at the same time, the right supplier

See page 42 to learn how Margaritaville uncovered smart product swaps that protect margins and flavor.

From menu refresh to major margin win When one of the world’s largest hotel franchisors — and an Entegra client — wanted to reduce costs and differentiate two of its hotel brands, it turned to Entegra Culinary

Consulting. The client was able to leverage extensive chefled research, product cuttings, recipe development and strong supplier and manufacturer relationships. To get started, the ECC team reviewed consumer trends and purchasing data, comparing the insights to opportunities in the client’s existing program. That research revealed the right suppliers to have in the room for a product cutting and highlighted 100 Entegra-contracted products to put to the test. Then the team considered sourcing challenges in varied locales, labor requirements, guest appeal and overall program fit. With over 7,000 client properties worldwide, it was of utmost importance that flavor and quality could remain consistent across every franchise location. The results: a revamped breakfast program that offered the client’s franchisees 9% savings on food costs, grew franchisee spend by $100 million in just one year and strengthened two of the franchisor’s hotel brands with datadriven recipes tailored to each brand’s unique clientele.

Measure twice, cut once: Bringing data to the table Before a product ever reaches the test kitchen, our team measures purchasing insights and contract visibility. Combining this data with real-world culinary expertise,

the ECC comes doubly prepared to help you make informed menu decisions. Traditional product sampling can often take months, with products arriving at different times and fragmented feedback scattered across various sources. The EPK helps you reclaim that time by centralizing data; evaluating products side by side; and discussing supplier, culinary, purchasing and operational considerations in real time. That means when you leave the collaborative culinary think tank that is the EPK, you have a clearer understanding of which products fit your menu, support operations and create value across your business.

From concept to execution

How Experiential Brands built a strategy for long-term success with the ECC Experiential Brands was facing a familiar challenge: rising food and labor costs. With a portfolio of quick-service and fast-casual restaurant brands, the organization was searching for the right expertise it needed to reduce operational complexity and keep costs in check with a new menu concept. “Like everybody else, we wanted to optimize our products,” says Joe Cavaliere, SVP of Operations for Experiential Brands. “We were looking for innovation to keep prep levels down, execution easy and teams lean, and we wanted to maintain food cost stability.” The company had already invested heavily in menu development and direction, working with an outside agency. There was just one major problem: the recipes had never

been tested in a working kitchen, and that resulted in a menu that was so complex it would have challenged even a full-service restaurant to execute. That’s when Experiential Brands reached out to Entegra Culinary Consulting (ECC) for support.

Real-world testing for successful concepts To kick things off, the ECC team reviewed the proposed PanAsian fusion concept, Duck, Duck Dragon. The company wanted to add Duck, Duck Dragon to its portfolio, but the existing build was too complicated for efficient execution. It needed to be optimized for speed, operational simplicity and high repeat traffic. Entegra’s culinary team identified contracted products that could best support the new concept. Working with supplier partners like Nestlé, Schwan’s, Superb, Mr. Bing and others, the ECC team assembled a broad range of ingredients, sauces, proteins and ready-to-use products for a hands-on evaluation in the Entegra Performance Kitchen. Then it was time for the most delicious part of the process: the tasting session. Rather than a presentation, this tasting session was designed to have a restaurant atmosphere. Together, we worked through each version of the dish, comparing products, sampling alternatives and evaluating how every ingredient performed. And because client licensees often operate with less-experienced staff, we also considered the ease of preparation, scalability and execution of concepts in college foodservice environments.

We couldn’t have developed our new Asianinspired concept, Duck, Duck Dragon, without the Entegra culinary team. They helped us with R&D, testing in the kitchen, menu development and sourcing all of the products we needed to review. Joe Cavaliere Senior Vice President of Operations, Experiential Brands

Innovation that drives profitability and consistency The work didn’t stop there. After the tasting, the ECC team collaborated with suppliers to confirm product availability, distribution and cost. Expert chefs tested every recommendation to ensure Experiential Brands licensees could execute them consistently across every unit and brand. The revised menu approach for Experiential Brands focused on labor efficiency, reduced waste and scalable execution. “Our philosophy is that innovation only creates value when it supports operational feasibility and foodservice profitability,” says Lynn Hay, Entegra’s Head of Culinary. “Our ultimate goal is to help operators achieve consistently excellent performance.”

A valuable extension of your team Experiential Brands then took the initial concepts back to its team for local testing and focus group feedback before returning to the Entegra Performance Kitchen for a second development session. Together, we refined recipes, strengthened execution and presented the finished concept for ownership approval. “We were able to develop our new concept in about 30 days. We’ve already started selling this concept to our licensees, which has been a huge win for us,” says Cavaliere. “The ECC team is like an extension of our R&D and executive team, meaning it’s not necessary for us to add headcount. They bring so much value — I can’t reiterate that enough.”

Building a culinary strategy for long-term success Shortly after completing the project, Experiential Brands shared that it had sold four concepts within two weeks. The collaboration has continued with several new concepts already in development, along with recipe refreshes for existing menus. “In the test kitchen, nothing slows us down when it comes to finding real solutions,” says Kevin Sennett, Entegra’s Director of Culinary - Restaurants. “Our job is to make sure your menu is built around contracted products, back-ofhouse efficiency and long-term success.”

Room to innovate How the ECC helped Areas open multiple locations with confidence

Airport hospitality is a round-the-clock business. Travelers expect streamlined, quality service that makes each step of the journey feel effortless. In this industry, pausing daily operations is not an option. That’s why building tomorrow’s menu while managing today’s service was a major challenge for Areas, a global leader in travel dining and retail. With 400 locations nationwide serving travelers across 27 airports and 12 travel plazas, the Areas portfolio is consistently growing. Preparing for multiple U.S. openings, this long-time Entegra partner reached out to the ECC team for support.

Getting to work in the test kitchen “Our goal was simple,” says Lynn Hay, Entegra’s Head of Culinary. “Set the kitchen so when the team arrived, they could walk in and get to work.” The Areas team needed dedicated space for recipe development and testing away from day-to-day operations. Just as important, they needed an environment that reflected real-world conditions while allowing room to experiment with ingredients, techniques and equipment. Our goal was simple: Set the kitchen so when the team arrived, they could walk in and get to work. Lynn Hay Head of Culinary

To build the perfect model for a busy airport kitchen, Entegra’s culinary and procurement teams laid the groundwork. They selected the right equipment to reflect Areas real operating conditions and coordinated with supplier partners. Then, when Areas arrived for testing, the Entegra Performance Kitchen was well-prepared for innovation while also reflecting in the capabilities of Areas kitchens across the U.S.

Making decisions with the right people in the room The session brought together key culinary, concept and purchasing leaders from Areas. With the logistics already addressed, our teams were able to focus entirely on testing menu items, evaluating products and making final adjustments before launch. “The Entegra team is phenomenal,” says Paula Lopez, Director of Supply Chain and Merchandising for Areas USA. “I consider them part of my purchasing department. They’re very knowledgeable about the categories and products we need. Our partnership has helped maximize savings throughout all the programs that we have worked on together.” The Entegra team is phenomenal and very knowledgeable about the categories and products we need. Our partnership has helped maximize savings throughout all the programs that we have worked on together. Paula Lopez Director of Supply Chain and Merchandising, Areas USA

In the EPK, Areas evaluated dishes crafted with both contracted and non-contracted ingredients, creating opportunities to identify potential savings and product performance.

A clear journey forward Innovation rarely struggles because of a lack of ideas. More often, teams need the time, resources and environment to develop those ideas fully. The Entegra Performance Kitchen was designed to create that space, giving clients room to focus, test and collaborate with unbiased culinary professionals before a concept reaches guests. With dedicated time to develop and refine concepts, the Areas team had the focus required to efficiently evaluate products, purchasing options and operational considerations. The result was a clear plan for execution that helped Areas open multiple new locations with confidence.

Campbell’s x Entegra

Transforming popular SKUs into fan-favorite recipes On menus the world over, soup is a beloved dish. Easy to scale across dayparts and always in demand, Entegra clients across segments turn to Campbell’s as a trusted first choice. Why are Campbell’s soups so popular? Behind the scenes, soup is a versatile culinary platform; it can quickly expand a menu with seasonal appetizers, new sauces, entrées and more.

Soup is also a powerful foundation for menu creativity — and that’s exactly why Entegra Culinary Consulting (ECC) recently partnered with Campbell’s Foodservice.

ECC and Campbell’s Foodservice collaborate in the kitchen In the busy world of healthcare and K-12, operators need support. They’re looking for nutritious ingredients that meet strict standards, low-prep options for lean teams and kitchen-tested performance they can count on. To meet these complex needs the ECC team brought Campbell’s Foodservice into the Entegra Performance Kitchen for focused recipe development. Chefs, dietitians and brand experts from Entegra and Campbell’s Foodservice teamed up and put Campbell’s soups to work. The ideation process drew from Campbell’s product goals, indepth research on food trends and diner

preferences, plus on-the-ground operator insights tracked by the ECC team. “One of the most rewarding aspects of this collaboration was connecting supplier partner products to real-world operator applications,” says Lynn Hay, Head of Entegra Culinary Consulting. “Through thoughtful recipe development and creative storytelling, our combined teams were able to create recipes that balanced operational practicality, nutrition requirements and strong menu appeal for our clients.”

Setting high standards for flavor Using Campbell’s frozen and condensed soups as a foundation, Entegra and Campbell’s collaborated to develop 20 operator-ready recipes, including 11 built for healthcare and nine customized for K-12. Recipe development in these segments requires careful planning from the start. USDAapproved portion sizes & special diets for healthcare needs are just some of the strict guidelines kitchens face. That’s why the ECC brought in two registered dietitians. They meticulously reviewed every recipe for compliance within both healthcare and K-12 settings. Then, the ECC folded that holistic nutritional view into their expert culinary vision, resulting in recipes with incredible flavor that were easy for operators to prepare — while also ensuring each dish met important health standards. 25

Recipes that are easy to love (and easy to execute) Get this Moussaka flatbread recipe!

As recipes moved through testing, our culinary teams reviewed how each dish held up operationally. We considered preparation methods, scalability and consistency inside high-volume environments. Those considerations helped refine the recipes into dishes operators could confidently serve every day. “This partnership demonstrated how strong collaboration between supplier partners and ECC can create solutions that are not only innovative but also actionable for operators across multiple segments,” says Chef Lynn. And to help operators build menu variety, we also looked at how a single Campbell’s SKU could work across multiple applications. Known as SKU optimization, this process will continually support on-site teams with controlling inventory and reducing waste.

Supporting rollout beyond the kitchen Building recipes operators love is a complex process. Beyond nutritional guidelines and menu appeal, each recipe needs to be carefully attuned to the needs of real kitchens. To support Campbell’s rollout and operator adoption, the ECC provided marketing support for each product involved in the recipe development process. The team created clear recipe documentation and professional photo assets that helped Campbell’s bring the recipes to market with practical tools Entegra clients could use right away. Entegra Culinary Consulting has been a true partner from day one. The recipes we built together are helping us continue to stay ahead in an increasingly competitive market. Philip Spuler Business Director, Campbell’s Foodservice

“It’s really all about the operators,” says Linda Luczak from the K-12 Education Team at Campbell’s Foodservice. “By design, the recipes the ECC helped us develop are easy for busy kitchens to execute. That’s a huge win for us because our goal is to help operators confidently leverage our products to match the real needs of their kitchens.” 27

Thai coconut curry Thai coconut curry is a rich, aromatic dish made with tender pieces of chicken simmered in a creamy coconut milk sauce and infused with fragrant curry paste. Colorful vegetables like bell peppers add texture and freshness, while fresh herbs such as basil finish the dish with a bright, herbal note. Served over steamed jasmine rice, Thai coconut curry is warm, comforting and boldly flavorful. Prep Time: 30-40 minutes

Cook Time: 55-65 minutes

Item

Qty Unit

Procedure Prepare the herb-roasted chicken

Herb-roasted chicken breast, diced

9 1/2

cups

Parsley, fresh

2 1/2

tbsp

Thyme, fresh

2/3

tsp

Rosemary, fresh

1/3

tsp

Jasmine rice, cooked

cups

Water

2 1/2

quarts

Bell peppers, julienned

cups

Basil leaves, fresh

1/2

cup

Campbell’s Tomato Basil Soup 27444, Convenience

cups

Coconut milk, canned

cup

Prepare the curry

Non-fat Greek yogurt, plain

cup

Red curry paste

tbsp

Red lentils, raw

cups

1 1/2

tbsp

1. In a large rondeau or tilt skillet, combine Campbell’s Tomato Basil Soup with coconut milk, Greek yogurt, red curry paste, lentils, salt and minced garlic. 2. Warm over medium heat until smooth and fragrant. 3. Add diced chicken breast. 4. Stir in bell peppers. Cook for 3-4 minutes until tender crisp. 5. To serve the curry, garnish with fresh torn basil leaves over 1 cup of jasmine rice.

Salt Garlic, minced

1. In a bowl, combine all herbs except basil with the chicken and toss. 2. Place the chicken on a sheet pan sprayed with vegetable oil. 3. Bake in a preheated convection oven at 350 F for 25 minutes, or until minimum internal temperature reaches at least 165 F. 4. Dice and set aside.

Prepare the jasmine rice 1. Rinse the rice under cold running water. 2. Combine rice and fresh water in a 4-inch half pan. 3. Steam for 18 minutes, or until rice is tender and liquid is absorbed.

The best way to prove packaging works

Have you ever ordered fresh produce, only to find it spoiled when you’re ready to serve? This challenge is just one of many that hospitality operators must consider when choosing products. And while product specs, certifications and marketing materials all have value, they only tell part of the story. They cannot fully show how a product fits into the realities of your foodservice operation. This was what the challenge Entegra supplier partner, Smurfit Westrock, wanted to address. While its corrugated packaging was already widely used across the foodservice industry, this leader in sustainable packaging wanted operators to see those products in action and understand how they support day-to-day operations.

The challenge: Turning product claims into proof Hospitality operators need more than product claims. They need confidence that packaging will protect food, support operations and stand up to the demands of everyday service. For Smurfit Westrock, that presented an opportunity to demonstrate how its corrugated boxes perform throughout the entire foodservice workflow, from receiving and storage to preparation and service.

The approach: Bringing packaging into the kitchen The best way to prove packaging works is to put it to work. To bring that story to life, Smurfit Westrock partnered with Entegra Culinary Consulting (ECC). The Entegra Performance Kitchen provided a working hospitality environment where Smurfit Westrock could showcase packaging in authentic foodservice settings. The ECC’s professional culinarians prepared and styled both ingredients and finished dishes, then photographed and filmed packaging as part of everyday kitchen operations. 31

The project extended beyond the kitchen to capture the broader hospitality workflow. The culinary and production teams worked throughout the: Test kitchen Walk-in cooler

Warehouse Loading dock

Together, the settings showed how packaging supports operations the work operators manage every day, protecting ingredients, supporting preparation and moving naturally through the operation.

The result: Packaging in context Smurfit Westrock’s collaboration with the ECC resulted in rigorous, real-world product testing for the benefit of foodservice operators everywhere. Smurfit Westrock walked away with a library of photography and video assets featuring packaging in active hospitality environments. Now the supplier can use this visually rich content across digital channels, sales materials and events, giving operators a more realistic view of how the packaging is used throughout foodservice operations.

A fresh perspective Why operational reviews unlock performance & growth Hospitality leaders rarely wake up one morning to discover a performance problem. More often, costs shift, guest expectations change and once-efficient processes become less effective over time. An operational review creates the opportunity to step back, evaluate performance objectively and identify opportunities that are difficult to see while managing day-to-day operations.

A holistic review to spur growth and reduce costs Recently, Entegra Culinary Consulting conducted an operational review for a senior living community with multiple dining environments, including a fivestar restaurant, assisted living and memory care. The leadership team was preparing for future growth and wanted an unbiased understanding of how operations were performing across the organization. Over two days, the ECC observed the operation from top to bottom, reviewing service; interviewing residents, employees and management; and evaluating critical factors, like resident experience, back-of-house efficiency, front-of-house flow, purchasing practices, operational processes and menus.

The review identified opportunities to strengthen menu structure, improve production flow and better align purchasing practices, all of which were contributing to unnecessary costs. It also revealed inconsistencies between dining venues, which was taking a toll on labor efficiency and the resident experience. From there, the ECC team presented practical recommendations that gave the client a clear roadmap for improving performance while supporting future growth. Through this fresh-eyes review, the ECC discovered that this high-end senior living community had a strong culinary focus, but it was operating with several disconnected systems that made it a challenge to maintain efficiency.

To bridge the gap, the ECC team recommended bringing on a campus-wide purchasing manager, introducing stronger inventory controls, centralizing production support and improving systems for to-go meals. They also advised the client to invest in pre- and post-production logs, portioncontrol tools and tray accuracy checks. Finally, they recommended clearer ownership across FOH/BOH areas to help teams enhance operational ease. This comprehensive analysis gave leadership a clear roadmap of operational improvements and savings opportunities to prioritize.

Strategic planning to improve performance “An operational review gives operators the chance to see their business through a different lens,” says Brett M. Cunningham, Director of Culinary – Senior Living and Healthcare. “When you understand how the guest experience, culinary execution and operational processes connect, you can make informed decisions that strengthen performance across the entire operation.” Smart operators use an operational review as a strategic planning tool, not simply as a response to challenges. An outside perspective provides measurable benchmarks

and objective insights that help organizations improve performance while protecting the hospitality experience. An operational review gives operators the chance to see their business through a different lens. When you understand how everything connects, you can make informed decisions that strengthen performance across the entire operation. Brett M. Cunningham Director of Culinary – Senior Living and Healthcare

An operational review may be worth considering when: Costs are rising faster than expected Guest or resident satisfaction becomes inconsistent Expansion plans are creating new complexity Teams are working hard but results are not improving at the same pace Every operation evolves. An operational review helps ensure the systems supporting it evolve as well.

Savings beyond the plate Food is often the first place operators look for savings, but reducing costs isn’t just about smart ingredient swaps. “I think there’s a misconception that operators can pinpoint a single expense that’s eroding their margins,” says Lynn Hay, Head of Culinary. “But some of your biggest savings opportunities never touch your menu.”

Operational efficiency drives long-term profitability Every day, hospitality businesses invest in services that support their operations, shape the guest experience and keep facilities running smoothly. Viewed individually, these seem like routine expenses. But when you look at the bigger picture, those daily operational costs can have a meaningful impact on your business’s total cost of ownership. 38

According to Lynn Hay, “By building solid SOPs, easy-tounderstand training and a reliable supplier network, you can bring consistent quality to your guests. That’s what protects your profitability long term.” By building solid SOPs and a reliable supplier network, you can bring consistent quality to your guests. That’s what protects your profitability long term. Lynn Hay Head of Culinary

A holistic view reveals more savings opportunities Recently at the Entegra Performance Kitchen, Kevin Sennett was working with a client. “We started talking about foodservice operations,” says Sennett, Director of Culinary – Restaurants. “But as we continued, the client became interested in a uniform program they hadn’t previously considered. It’s a good example of how opportunities surface when you step back and evaluate the operation as a whole.” Through a network of more than 800 local and direct suppliers, Entegra helps clients uncover savings opportunities across a broad range of categories, including: Facilities services

Uniforms

Maintenance and repair (MRO)

Landscaping

Furniture, fixtures and equipment (FF&E) Staffing solutions

Energy management Security And more

As we were talking about foodservice, a client became interested in a uniform program they hadn’t previously considered. It’s a good example of how opportunities surface when you evaluate the operation as a whole. Kevin Sennett Director of Culinary - Restaurants

For the ECC, the focus is the same across every category: helping clients find solutions that support daily operations while maximizing the value of their Entegra program.

What guests see — and what operators manage Guests experience hospitality through the moments that matter most: a welcoming entrance, a comfortable dining space, clean surroundings and a well-executed meal. To build that unforgettable experience, operators make hundreds of important non-food decisions before food ever reaches the table. “The most successful operators we see in the EPK understand that improving performance does not mean focusing on a single category,” says Hay. “By looking across your entire operation, you can find savings opportunities everywhere, even in high-volatility categories like staffing. Choosing the right product and service can make a major difference to your bottom line.”

It’s savings o’clock somewhere How Margaritaville made the right product swaps & saved big with the EPK Food costs are rising fast, and for nearly 4 out of 5 restaurant operators, this is a top operational challenge.1 So, how do you protect quality and margins? For Margaritaville, the global lifestyle, hotel, and restaurant brand, the answer was to refine its menu to continue creating the island vibe for their guests. With more than 30 concepts under its umbrella, the brand was determined to build a simpler menu in order to deliver the best possible product, to the right audience, at the right price point — without compromising on flavor, identity or guest experience. 42

Real-world validation To help strike that balance, Margaritaville turned to the Entegra Performance Kitchen. “We wanted a blind, realworld validation of product quality and performance under real kitchen conditions without the distractions that come with testing in our own restaurants,” said Tom Kempsey, Vice President of Culinary Operations at Margaritaville. Kempsey and his team determined what they wanted to evaluate and then returned a few weeks later for a product cutting. As a franchisor, we need to be able to look our partners in the eye and know we’re advocating for them every day without hidden agendas, costs or side deals. With Entegra, the books are open and the model is transparent. Tom Kempsey Vice President of Culinary Operations, Margaritaville

“Parrot heads” head into the kitchen “We saw the products, textures, flavors, cook performances, and labor impact first-hand,” Kempsey said. “Entegra prepared our menu items 100 percent to spec and also made variations using alternate ingredients or equipment so we could make comparisons. Everything was done blind, so we didn’t know which brand or formula was being used. Afterward, they provided a clear, comprehensive summary of findings and recommended next steps.”

Roadmap to paradise (and operational efficiency) Kempsey noted that the swaps Entegra recommended will improve quality, strengthen value perception, and, as a bonus, reduce cost so Margaritaville can keep menu pricing in line with guest expectations. “In total,” Kempsey said, “we flagged well over a dozen opportunities.” So far, Entegra’s impact has improved operational consistency, reinforced cost control and increased Margaritaville’s confidence in supplier reliability. Source: 1. Foodservice Industry Trends 2026. Datassential, 2026.

The value of visibility: Entegra Shopping Assistant Hop on your favorite distributor’s web store, and you’re confronted with thousands of product options. “When products look similar online, it’s easy to assume they’re interchangeable,” says Lynn Hay, Head of Culinary. “But in practice, those differences in yield, consistency or performance can make a major difference to your bottom line.” The problem is that those differences aren’t always obvious. How can you know which product delivers the best value?

Instant savings right where you shop Consider something as simple as bacon. A busy operator might choose a familiar SKU out of habit, while an Entegracontracted alternative goes unnoticed. That’s where Entegra Shopping Assistant (ESA) comes in. This AI-powered tool helps you instantly bring savings opportunities into focus right where you shop. 46

When products look similar online, it’s easy to assume they’re interchangeable. In practice, small differences in yield, consistency or performance can make a major difference to your bottom line. Lynn Hay Head of Culinary

The tool layers over your preferred distributor’s e-store, instantly flagging Entegra-contracted products, savings opportunities and lower-cost alternatives. By combining real-time product visibility with contract and savings insights, ESA puts the right information in one place, exactly when you need it.

The right product swaps for your business When a globally recognized hotel franchisor needed to reduce its spend across many units, Entegra Shopping Assistant quickly identified opportunities to save. “One franchisee identified more than 32% savings on bacon and ketchup packets alone,” says Samuel Wallis, Director of Culinary – Hospitality and Leisure. “Another location saved 20.4% on pre-cooked bacon and potatoes.” By actively using ESA, clients train the tool’s AI on their buying habits and product expectations. This translates to an average of 25% savings and thousands of dollars annually, depending on the size of the operation and flexibility with product alternatives.

Designed with your goals in mind Beyond product visibility, Entegra Shopping Assistant provides insight into purchasing patterns and highlights opportunities that may help improve contract participation. As the platform learns from your buying behavior, it can also recommend alternatives that align best with your goals, enhancing purchasing efficiency and helping you maximize performance. 47

Planning the perfect pizza program What operators need to know Pizza is a perennial menu favorite — and a practical profit opportunity. According to Technomic, a food service industry research firm, pizza remains one of the most widely distributed menu categories in U.S. foodservice, appearing across virtually every segment. Packed with pepperoni, vibrantly vegan or gloriously gluten-free, pizza can be customized to almost any guest preference. That’s why creating or enhancing an existing pizza program can mean more profit for your business. But operators know the truth: a pizza program is only profitable when it is built with purpose to fit your workflow, staff, and purchasing strategy.

Ingredients, costs and the recipe for real profit How do you choose the right ingredients for a profitable pizza program? The best products are the ones that make sense for your kitchen. They match the capabilities of your equipment, such as the type of oven you have. They also portion well, hold quality during peak service and perform across dine-in, takeout and delivery. A premium ingredient can be worth the investment when it reduces waste, improves consistency or gives the menu a signature differentiator. The same operational lens should guide every part of your pizza program — from sauce and cheese to toppings, portioning and packaging.

Crust considerations: Choosing the right foundation The crust is the backbone of every pizza, determining texture, chew, bake time and overall workflow. The right crust for your operation depends on your labor model, budget, equipment, storage space and speed-of-service requirements — and it should help your team deliver a consistent program every time. A truly scratch crust takes more time, skill and storage space than a pre-made crust, but it can also give operators more control over texture and flavor. Pre-made options can

simplify training, improve consistency and support faster execution, especially in operations with limited labor or high-volume service.

Sauce: The savory secret Sauce establishes the pizza’s balance of sweetness, acidity and moisture control. Whether tomato-forward, herb-driven or rich and creamy, it creates the core flavor profile of the pizza and acts as a bridge between crust and cheese. Choosing the right sauce for your pizza program means considering a broad range of factors, including consumer preferences in your segment, the cost of key ingredients and typical shelf life. This can help you build — and price — a pizza that’s just right for your guests. 49

Cheese: Cohesion & depth Cheese defines the visual and sensory appeal of your pizza — the melt, the pull, the browning. It’s also a major cost consideration. Depending on format and style, cheese accounts for 25-40% of your total pizza food cost.2 Choosing the right type of cheese for your operation can help you build a pizza with cohesive depth of flavor, binding toppings and sauce into a unified bite.

Toppings: Pulling it all together Toppings are where operators can create personality, but discipline matters. Keep the core items guests expect, then build in smart ways to add interest: seasonal vegetables, bold peppers, specialty cheeses, sausage blends and trend-worthy items that make the pizza pop, like hot honey. The goal is not to overcomplicate the line. It is to create pizzas your team can create quickly and your customers will remember. 50

Building a high-performance pizza program A successful pizza program balances culinary creativity with operational control. Build it around reliable products, clear portions and flavors that earn repeat visits. That is how pizza becomes more than a menu staple; it becomes a profitable reason for customers to choose you again and again. Source: 1. Technomic report. 2. Bloomberg.

Find the right crust, sauce, cheese, toppings and more in The pizza playbook.

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. For more innovative culinary solutions, contact Entegra Culinary Consulting. 915 Meeting St., 15th Floor, North Bethesda, MD 20852

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