Entegra Culinary Consulting: where passion meets operational acumen

Q&A with Chef Laurel Elliott

Entegra Chef and Director of Culinary Sales Laurel Elliott has studied workflows in front and back-of-house, consulted on menu development, suggested product replacements, recommended kitchen equipment and created marketing plans among other responsibilities.

She relishes the ability to blend skills that solve real-world challenges for foodservice operators and procurement professionals across industries. Who could benefit from culinary services? Chef Laurel answers this question and more below.

Q: What are some of the benefits of working with Entegra Culinary Consulting?

A: We are one of the only culinary consulting services that leverages the power of a Group Purchasing Organization (GPO). This means Entegra Culinary Consulting can lean on our relationship with suppliers to solve some of the supply chain and product challenges businesses are experiencing.

For example, we have a senior living client with over a dozen locations. They came to me with an idea to turn some space into a cafe. They weren’t sure how to bring this idea into reality both from a creative and financial point of view. So, I introduced them to a supply partner who was interested in showcasing their product in the cafe.

The result is that our senior living client has partnered with the supplier to open the cafe, stocked with products that appeal to the community residents. Entegra culinary consulting worked with this client to remove the obstacles to profitability. This is just one good example of what we offer.

We offer the opportunity not only to optimize your business, but to also gain a true understanding of the intrinsic nature of some of the relationships you can get from working with our supplier network.

Q: How do you customize culinary services given the breadth of industries Entegra serves?

A: We work with a variety of industries, including senior living, lodging, golf and leisure and restaurants. The Entegra culinary team has a diverse background. We’ve worked in restaurants, resorts, country clubs, healthcare, senior living communities. We draw on real-world expertise across industries, leveraging tools like marketing assets, culinary training and menu ideation.

Customization involves addressing specific operational needs, tiered approaches for different budgets, and leveraging our GPO offerings until we find a solution that meets your needs.

Q: How does a culinary consulting engagement begin? What is the process like?

A: I always start by asking: ‘what frustrates you every day?’ Having a conversation about the challenges your business may be experiencing and understanding the nature of the day-to-day pain points gives me a path to creating a solution for your business. I take notes and think about the ways that Entegra can help bring insights and resources to make a meaningful impact.

My background has been as an operator, entrepreneur, chef and international consultant, and I’m not too far removed from that. I am very familiar with the long hours and some of the barriers to success that exist within our industry. Our industry needs labor, cost-saving, and time-saving solutions. These concerns are at the top of everyone's minds, but what does that look like in your unique location, right? Everyone's different. It's not a one-size-fits-all service that we offer.

Q: What do you say to businesses that think culinary services are more of a luxury than a necessity?

A: Culinary services are part of a critical partnership, providing solutions that protect your margins, save money on food, labor and supply costs. An engagement with Entegra Culinary Consulting can start small. Sometimes we’re brought on to recommend a product or develop an LTO. This limited engagement brings tangible, direct benefit to a business. It’s the start of a partnership. Businesses place a value on someone being able to solve their problems and optimize operations.

We encourage all current Entegra clients to use the culinary services available to them through their Entegra relationship. But you don't have to be a client to work with us. Whether you visit our kitchen, or we come to yours, our chefs can help you tackle all your culinary and operational challenges.

Q: What inspires you as a chef and a culinary consultant?

A: Well, genetically I'm a foodie. Many of my cultural and family traditions are steeped in food and backed by an entrepreneurial mindset. To take it all the way back, my great grandmother was a chef.

I wear her ring every day. She was from Tobago and lived a true farm-to-table and sustainable existence. I grew up in the Caribbean picking fresh produce from my father’s garden and experiencing my mom making all of our meals from scratch. I know what good and flavorful food tastes like. When I think of how far food service and the culinary arts have come as a whole and all the technological advances, I still think of how many of our challenges we have yet to conquer. The day-to-day journey keeps me grounded, from operation to operation, and personal interaction to personal interaction. Most operators face the same types of challenges. Sometimes they are just on a different scale.

Being in the service industry keeps me going because it's important to be of service to others. And I want to be able to use my wealth of experience and knowledge and the wonderful team of chefs at Entegra to be able to help others. I love seeing others thrive and do well.

Interested in learning more about Entegra Culinary Consulting? Contact us for an informal, no-pressure conversation with Chef Laurel about how the Entegra Culinary Consulting team can help improve your operations.