Balancing supply and quality – how an artisanal chef sources ingredients
Martin Kouprie, cheesemaker, author and former Executive Chef, shares how he approaches sourcing quality, artisanal ingredients while balancing supply and costs. Recorded as part of a Restaurants Canada webinar.
Dana McCauley - Blue Unicorn Innovation, moderator
Martin Kouprie - Restaurateur/Experienced Executive Chef, panellist
Jay Ashton - Sysco Canada, panellist
Want to learn more? Watch the full event recording here.
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