John Csukor, Entegra’s head of Culinary for North America, and Lynn Hay, director of culinary operations at the Entegra Performance Kitchen, sat down with Nation’s Restaurant News to discuss how Entegra leverages its $24 billion purchasing power to help restaurants of all sizes punch above their weight. Plus, go behind the scenes with corporate chef Olivier Gaupin to see how Entegra’s “product cutting” process can help build a better menu.

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