According to Toast’s 2025 Voice of the Restaurant Industry Survey, 40 percent of operators say improving profitability is their top priority for the coming year. Rising costs, shifting guest behaviors, and tightening labor pools have pushed restaurants to evaluate every ingredient, workflow, and menu choice through a performance lens.
Chef Lynn Hay, Entegra’s head of culinary, has seen this shift firsthand. “The focus is no longer on selling products, but on driving real operational results,” Hay says. From AI-supported procurement to intentional portioning and globally inspired flavors, Hay explains how operators can turn today’s big trends—think the influence of GLP-1 on dining habits and consumer demand for sourcing transparency—into opportunities for smarter menus and stronger margins.
As a chef and restaurant operator, creativity is key. However, maintaining profitability is also paramount, which is why it’s important to use trend insights to innovate while still controlling food costs. Hay recommends building from best sellers, using LTOs to test new ideas, designing for menu item cross utilization, and working closely with group purchasing organization partners and suppliers.
“LTOs are one of the smartest ways to respond to changing guest preferences without taking big risks,” Hay says. “LTOs let operators test new flavors, formats, and ingredients without disrupting the core menu. If something hits, keep it. If not, move on quickly.” Hay also suggests using data to support menus. “Look at what is actually selling, not just what is trending online,” she says. “When operators see insights from sales and guest feedback to guide creative culinary decisions, they stay relevant and profitable all at once.”
At Entegra, teams work to support restaurant operators as they navigate the ever-changing landscape of the industry. “We keep a close eye on industry trends and work closely with our suppliers to understand their capabilities,” Hay says. “Those relationships allow us to spot new products or innovations that can do more for less, whether that means better yield, longer shelf life, or simplified prep.” Entegra also helps operators streamline SKUs and reduce redundancy across locations without compromising quality and creativity. “Sometimes that’s as simple as finding one ingredient that works across multiple menu items or consolidating vendors to improve consistency and leverage stronger pricing,” Hay adds.
On the culinary side, Entegra partners with operators on recipe development, with a focus on saving time and labor. “We do this all while maintaining great flavor and presentation,” Hay says. “When operators combine smarter sourcing, supplier innovation, and efficient recipe design, the savings show up not just in cost but in performance across the entire operation.”
Leveraging technology has become essential across the restaurant industry. Entegra weaves data and digital solutions throughout its robust procurement tools, improving operational efficiency. One example is Entegra’s Shopping Assistant, which uses AI to learn buying patterns over time, helping surface smarter recommendations. This proprietary browser extension indicates contracted items on qualified foodservice distributors’ online stores. “As chefs or buyers shop, it highlights Entegra-contracted items in real time so they can see savings right there,” Hay says.
A recent experience, involving cooking–not spreadsheets–offers the perfect example. When a prospective client visited the Entegra Performance Kitchen to see whether contracted products could support their concept, the culinary team stepped up to the stoves.
“We put the client’s menu to the test by preparing their dishes side by side with our contracted products on the same equipment they use in their own kitchens,” Hay says. “It shifted the conversation from a procurement exercise to a collaborative working session. They could see, taste, and feel the alignment firsthand.”
This experience built immediate trust and confidence. “It ultimately led to a signed contract,” Hay says. The realities of running a restaurant can be improved when partnering with the right allied business, and Entegra proves that.
Discover how Entegra empowers operators to innovate smarter and save more through its culinary solutions for operators.
By Abby Winterburn
