Recently, Entegra attended The Hospitality Show, an event for the entire hospitality ecosystem with one shared goal: operating hotels efficiently and profitably.
Glenn Hausmann of the No Vacancy Podcast caught up with Entegra’s Chef and Head of Culinary John Csukor and chatted about the Entegra Performance Kitchen and what businesses can do to optimize their food spend. While the event centered on hotels, the advice shared by Entegra’s Chef and Head of Culinary John Csukor resonates with all foodservice operators.
Glenn Hausmann speaks with Entegra's John Csukor at The Hospitality Show
While the Entegra Performance Kitchen consults with operators on product selection through product cuttings and menu ideation, Csukor and team also work on optimizing kitchen operations. With this as a backdrop, Hausmann and Csukor talked about the struggles that operators have with their F&B costs.
“We’re a business performance improvement company with group purchasing as one of the key services we offer,” said Csukor. “I urge operators at every level from the smallest of restaurants to the biggest hotel chains to seriously consider a group purchasing organization that can help elevate their purchasing experience and reduce costs.”
When speaking about the impact a GPO like Entegra can make, Csukor urges you to think about the choice like you would think about selecting the perfect ingredient. “You want to be able to do 10 different things with that ingredient. I’m getting cost efficiency, utilization efficiency and more.”
That’s the value of a large GPO like Entegra. More than a GPO, Entegra consults with foodservice operators on their menus, with hoteliers on sustainability goals, with senior living communities on managing resident diets and so much more.
How can we help elevate your business while helping you to save on almost all of your procurement needs?
Call us at 833-977-1765 or contact us to get more information about putting Entegra’s purchasing power to work for you.
July 27, 2023