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Consistent Food Quality from 1 to 1000 Locations
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Thursday, October 15, 2015 at 02:00 PM Eastern
How do you keep consistent food quality from dish to dish or location to location? Modern technology and cooking methods can give us the programmable and replicable systems that are scalable for the future. However, without a well-planned implementation and disciplined procedures, you might consistently fail. This webinar will give you an inside look at today’s systems that save time, limit waste, and keep your menu consistent, whether you're an independent restaurateur or a national chain. |
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Presenter  Chef Benjamin Leingang
Chef Benjamin Leingang is the Corporate Chef at Henny Penny Corporation, an industry-leading foodservice equipment supplier of fryers, holding cabinets, combi ovens and other cooking and food prep solutions. Chef Leingang offers 24 years of culinary expertise to help restaurant and foodservice operations deliver quality food in a profitable way. Throughout his career, Chef Leingang has brought a unique combination of knowledge and passion to culinary management roles with Compass Group North America and executive chef positions in a variety of environments, from fine dining to private clubs to corporate dining. |
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