Interview with John Csukor, Head of Culinary, Entegra

Looking at the critical impact of data on the restaurant industry to current food trends, John Csukor, Head of Culinary for North America at the Entegra Performance Kitchen (EPK) chatted with Lodging Magazine Editor-in-Chief Dennis Nessler recently to discuss all things culinary.

Highlights from the interview include:

• From menu planning and pricing to consumer trends like plant-forward menus, food operators continue to depend on data. Entegra PurchasingIQ, for example, helps Entegra clients make data-driven decisions every day.
• Seasonality, reducing food waste, and maintaining fundamental skills while adapting to modernization remain hot topics amongst kitchen operators.
• Chef John cites Indian cuisine and the adoption of plant-based options as trending but still in the initial stages of acceptance, pointing out creative twists like Indian nachos.
• Food costs have flattened for some categories, but Chef John and Entegra’s procurement experts are expecting rising costs again as the weather warms.

Savvy F&B operators looking for guidance on purchasing, menu research and development, operational improvements, marketing and more count on the Entegra Culinary Services team and EPK every day. For operators looking for a test kitchen from which to conduct product research, development, and evaluation, Chef John and the EPK team are always eager to help. Contact us to learn more.

With over 30 years of experience, Chef John leads the EPK, a full-service culinary agency and test kitchen that helps forward-thinking food service operators tap into the inspiration and innovation they need to succeed.

Curious about the EPK? Get an insider’s look in “A day in the life of the EPK” video!