New England Food Show in Boston March 3-5, 2019

JAMIX will be exhibiting at New England Food Show in Boston March 3-5, 2019. Come and visit our booth 145 to learn more about comprehensive JAMIX software managing several sides of restaurant operations.

JAMIX KITCHEN MANAGEMENT is a cutting edge restaurant software for managing any size and type of restaurant, catering business or other establishment within foodservice industry. Comprehensive JAMIX software manages several sides of restaurant operations including recipe management and costing, menu planning and nutritional analysis, inventory management and procurement. All this in one system and with all information seamlessly linked together.

Read more on JAMIX KITCHEN MANAGEMENT features:

Recipe Management and Costing

Menu Planning, Management and Costing

Restaurant Inventory Management and Procurement

Restaurant Chain Management

Food Production and Production Requisitions

 

Contact us for more information on JAMIX software

Kitchen management system supports sustainability and provides answers to consumer needs

 

At present, efficiency in the foodservice industry is a major problem. Estimates show food waste totaling 63-million tons per year across the supply chain, amounting to roughly 218-billion-dollars in waste.

 

Sustainability is a hot topic in the foodservice business, as well

– The food service industry is one of the largest employers in the United States as a whole. Everything we do has an impact on so much that takes place, states Certified Master Chef Ron DeSantis. Food waste starts way down at the beginning of the food string. How we order things, what we order, are we using enough technology to help us see what the menu mix is, and order the right ingredients for the amount of food we need to prepare.

– Sustainability has to do with reducing and preserving or recycling resources. If we are able to protect the resources anywhere through the production and distribution and service of the food to the consumers, we’re impacting overall the environment and the economy in a significant way, explains Rafi Taherian, Associate Vice President, Yale Hospitality.

 

Consumers want information and transparency

The industry is also faced with evolving consumer demands. With concerns about diet and nutrition, food allergies or sensitivities, and sourcing of ingredients, consumers want want transparency in the food they consume.

– Consumers are aware of food through social media and other outlets, so they can see what’s going on in food and people want wholesome ingredients. We can track the boat that a fish came from, we can track vegetables back to their origin to the farmers. No matter what it is there are people behind all of this, making these foods for us on a daily basis. So that kind of transparency is very important. And I think it’s great for the industry across the board, reflects Ron DeSantis the current trends.

 

Technology provides benefits to restaurant operations comprehensively

– The food industry for many years relooked at the technology for better communication, better planning and better process efficiencies. We are using technology not only to gather information but to also create predictability of future performance. So technology has become a key aspect of operational needs, states Rafi Taherian.

Thanks to advances in technology, kitchen management systems now enable managers to have more control over food production, providing data for restaurants and their customers.

JAMIX is Finnish software company which has been developing and making software for professional kitchens for almost 30 years now.

– We have created a complete, versatile and dynamic software which can be used by any kind of restaurant or restaurant chain, tells Mikko Jaatinen, CEO JAMIX Inc, and continues:

– We have a totally web based system which is supported by apps which we can give to mobile phone users in the kitchen and take everyone on board to using the system, which is so easy to use with this modern technology. It is not just a tool for the managers, it is everyone’s tool in the kitchen every day.

– If you go to any supermarket today, you see more and more people looking at the labels – they are interested in what is in their food. You have to have that information in normal food you buy in the supermarkets. We provide that same data through our system to anyone who visits a restaurant. The ingredient list of a recipe, allergen information and dietary requirements. In addition, the program calculates automatically calories and other nutrients based on the recipes, explains Jaatinen the benefits of the software system.

Jamix software also calculates the carbon footprint, that is the CO2 value of recipes.

 

Managing items is easy with a restaurant management system

The restaurant inventory and management procurement software helps businesses manage all items easily in the system. It can automatically create purchase orders based on a menu and can then calculate quantities to be ordered, according to what is needed.

JAMIX software is also used in Kay’s Kitchen restaurant chain in Ireland. Bart Glover, Director of Kay’s Kitchen appreciates the benefits for their business:

– JAMIX software gave us the ability to price a plate of food and then be able to link that with back of house. To be able to control the quantities that we are buying.

Allowing recipes and menus to be managed by site, by chain, or by concept, provides the headquarters with control over costs and quality of food served throughout the chain.

– The JAMIX MOBILE allows senior staff members, like chefs and managers to make decisions on the spot, immediately. You can order inventory from our suppliers without having to go to fax machines or sending emails or making telephone calls, it is instant control, explains Bart Glover.

– JAMIX for me is the right type of kitchen system. By having the information there – recipes, ingredients, building menus, inventory control, tracking cost, having the real-time cost from purveyors come in – those are all tools that I can do to manage waste, to manage production and control energy usage. Everything comes from that ability, the right kind of technology. Having it centralized, for me is a very important tool and very important part of what the future of the food service industry is going to be about, summarizes Ron DeSantis.

With 30 years of experience within the foodservice industry, JAMIX continues its mission to make work in the restaurant kitchen easier.

 

JAMIX was featured in an episode of Innovations with Ed Begley Jr., broadcasted on October 27, 2018 on Fox Business channel. Innovations is an award-winning television series hosted by actor, director and environmentalist, Ed Begley Jr., and is dedicated to bringing viewers the most up-to-date, cutting edge information across a vast array of industries. From health and wellness to global business, renewable energy, and more, Innovations features practical solutions and important issues facing consumers and professionals alike. More information: innovationstelevision.com

Innovations featuring JAMIX on Fox Business Oct 27, 2018

Jupiter, FL—Innovations with Ed Begley, Jr. will broadcast on Saturday, October 27, 2018 at 5:00p ET via Fox Business. Check your local listings for more information.

Learn how Spruce Capital Partners is helping producers make the food system more sustainable and responsible to consumer demands as Innovations explores recent developments in crop technologies. Viewers will learn how products like Amfora, and others within Spruce Capital’s portfolio of companies, is enhancing nutritional value of food and feed crops.

JAMIX KITCHEN MANAGEMENT is a cutting-edge restaurant software for managing any size and type of restaurant, catering business, or other establishment within the foodservice industry. This segment will feature how JAMIX’s comprehensive software manages several sides of restaurant operations, including recipe management and costing, menu planning and nutritional analysis, inventory management, procurement, and more.

Watch to explore Easy Energy Systems, Inc. (EES), a company dedicated to producing new solutions that will reduce dependency on fossil fuels, reduce pollution, and improve the lives of people throughout the world. The show will look at how EES designs, manufactures, operates and sells its patented 1M, 2M, and 5M gallon-per-year, small-scale, modular biorefineries called Modular Energy Production Systems (MEPS®) for the production of alternative liquid biofuels and biogas from organic waste streams.

In response to the lack of truly natural skincare options, Innovations will explore Enso Beauty Company and will educate viewers on its 100-percent USDA certified organic beauty products, which are known for its high-performance and for having zero trace of toxins and irritants.

“From food service to beauty care and beyond, developments in science technology truly are truly transforming our world and enabling us to do more with less,” said Will Spilecki, senior producer for the Innovations television series. “We are excited to feature these innovative ideas on our show.”

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About Innovations & DMG Productions:
Innovations, hosted by award winning actor Ed Begley, Jr., is an information-based series geared toward educating the public on the latest breakthroughs in all areas of society. Featuring practical solutions and important issues facing consumers and professionals alike, Innovations focuses on cutting-edge advancements in everything from health and wellness to global business, renewable energy, and more.

Backed by experts in various fields, and a team dedicated to education and advancement, DMG Productions consistently produces commercial-free, educational programming on which both viewers and networks depend.

For more information visit: www.InnovationsTelevision.com or contact (866) 496-4065.

70 years of free school meals in Finland

By Anna Skyttä, Marketing Director

First in the world to introduce free school meals

In 1943, Finland was the first country in the world to introduce a legislation on free school meals. The legislation aimed at offering a free meal on each school day for all elementary school students in 5 years’ time. The legislation also ruled that the students had to grow and harvest food on their spare time in order to have ingredients in the school canteen. One example of contributing to school meals was that each student had to bring 2 litres / 70 oz of lingonberries to school. The berries were then used for a porridge made of rye and lingonberries, which was a common dish at that time.

 

School dining is not only about nutrition

After the 5 year transition time, starting in 1948, students in elementary schools started to get free meals. Typical dishes at that time included different types of porridges and soups. The legislation has naturally been modified during the decades. Still the core purpose of free school meals stays the same, and that is to provide nutrition to students. In addition, nowadays also the educational and social aspects of school dining are in focus. When dining together, the children learn both social and interactive skills as well as to take others into consideration. School dining provides also education on food culture, good manners and appreciation of food. And these days the students no longer have to grow or harvest food for school. Instead, they now have the right to contribute by providing feedback on the food that is served.

 

Kitchen management system makes work in the school canteen easier

Today nearly 1 million children and adolescents in Finland enjoy a free meal served each and every school day. Free meals are financed with taxes and the communities are in charge of providing the meals to students. In order to ensure the nutritional content of meals and to be able to cook food according to a given cost structure, most of the school canteens in Finland utilize a kitchen management system. In addition to nutritional and financial aspects, a software system keeps all the recipes in store and makes it easy to plan menus. From the system you can even publish weekly menus online for the students and their parents.

Most of the school meals are cooked either partly or entirely in commissary kitchens and then delivered to individual schools. A kitchen management system enables the schools to create production requisitions to the commissary kitchen. The commissary kitchen will then be able to see all requisitions in the system for production. The system also calculates the need for ingredients based on menus or production requisitions which makes ordering quick and easy. Over half of the communities in Finland use JAMIX KITCHEN MANAGEMENT software for managing their food service operations comprehensively, including school dining.

 

From soups and porridges to a diversity of dishes

In seven decades the school menus have become more versatile compared to the early years. When I was in school, my favorite dishes included spinach soup, spinach pancakes and fish fingers. Chicken fricassee was one of the undesirable meals on my list. My school years are already far behind but both my favorites and least favorites can be found on the top 10 school meals of all time in Finland (Source: Fazer Foodservice poll 2018):

  1. Meatballs and mashed potatoes
  2. Macaroni casserole
  3. Spinach pancakes
  4. Fish fingers
  5. Chicken curry with rice
  6. Vegetable patties
  7. Chicken fricassee
  8. Porridges
  9. Soups
  10. Pasta dishes

 

Reducing Food Waste will save you money and make your environmental footprint smaller

by Tuulia Heiskanen, Trainer

Food is thrown away every day in households, restaurants and the industry as well as already at the producers. You probably throw away large quantities of food yearly yourself, without even noticing it. Most of this food waste is a result of both unmade plans, but also of not following the plans that have been made. When you cook food in advance for more than one day, as you often do, you might end up eating something else the next day just out of an impulse. After a while, the ready made meals or untouched out-of-date packs are on their way from the fridge into the garbage bin. So there is a place for improvement.

I looked at some statistics on food waste and on the impact it has. Here are some figures:

  • One third of all food produced is lost or wasted (Source: FAO)
  • 150.000 tons of food is wasted each day in the United States (Source: The Guardian)
  • Households are responsible for almost half of the food wasted, but restaurants and other food service operations build up a notable 25 % share, as well (Source: Statista). Food waste could be avoided by better forecasting, or by preparing and storing food in another way.
  • Food that is produced for nothing puts a load both on the economy and the environment. Environmental effects are huge: the carbon footprint related to food waste is almost as big as the road transport emissions globally (Source: FAO).

Food waste is something that we most probably cannot get rid of completely, but it is clear that there is a need to reduce it.

 

New goals and legislation planned for reducing food waste

Fortunately the excessive amounts of food waste have been noticed in the past couple of years. The UN Sustainable Development Goals include cutting down food waste in half on the retail and consumer levels by the year 2030, as well as significantly reducing food waste within the whole production-distribution chain. Reaching the goals requires functional tools for continuous monitoring and reducing of food waste. Reaching the goal set by the UN, that is cutting down the food waste in half in a decade’s time, requires involvement from each food producer, business, retail store, restaurant and consumer.

Legislation needs to support the reduction of food waste. In France there is a legislation that forbids tossing food in retail stores and restaurants. Legislation really should be revised: The other day I heard from the radio that a part of food goes to waste already at the producers. This is caused almost solely by too strict quality standards for products: If the appearance of an item is not according to the standard, it doesn’t qualify to be sold in a store and it gets thrown away.

In addition to legislation, you need to educate people both at home and at work places, and provide tips and tools for reducing food waste. In Finland the Consumer’s Union has taken a grip on this and the national Food Waste Week is being arranged already the sixth time this year. The campaign aims at encouraging everybody in reducing food waste and at the same time increasing the appreciation of food by providing information and practical tips. The campaign welcomes businesses and organizations as partners, and JAMIX has also been participating the Food Waste Week for several years now.

 

Restaurant management system helps in reducing food waste

As mentioned before, the lack of planning or the lack of systematic practises cause a major part of food waste. This applies both to households and to restaurants or other food service operations. Just implementing a kitchen management system with basic functionalities often already results in reduced food waste. But you can also maximize the benefits of the system with regards food waste by exploring it more extensively, and utilizing all the functionalities provided.

JAMIX KITCHEN MANAGEMENT system provides a great menu planning tool along with procurement management, which together aim at the best possible match between the amount of prepared food and the sales or consumption. The amount of diners and the portion sizes are easy to plan on the menu, and the program will automatically calculate the right amounts for recipes to be produced. The program creates a shopping list based on the menu, so you will have the exact need for ingredients for producing the meals on the menu. When you compare the list to the existing inventory, you will avoid ordering excessive amounts of ingredients which could end up in wastage.

In JAMIX software, you can also register the sales and wastage on the menu. This enables you to check the figures next time you are producing the same recipe, how much was produced for a certain amount of diners, how much was consumed and how much was left over. This makes updating of portion sizes on the menu easier. You can even let the program update the portion sizes automatically based on the sales and wastage registered in the system.

In addition to well executed menu planning, the inventory management functionalities in restaurant management systems and separate HACCP systems support food waste management. Inventory balance monitoring and inventory-take are useful tools in preventing out-of-date items from ending up in wastage, and by setting par levels for items you can prevent excessive ordering.

Customer feedback is another good tool for preventing food waste. Through collecting feedback either with a restaurant management system or otherwise, by listening to it and taking it into consideration in menu planning you can both increase your sales and prevent food waste.

By not producing food for nothing, or by not having out-of-date items to be tossed away, has an impact on the environment as well as on the costs for a kitchen. Ingredients are the biggest individual cost for a kitchen in addition to labour costs, and by forecasting the amount of food to be produced as precisely as possible and by monitoring the wastage you will quickly gain savings. The reduction of food waste might be pushed by legislation in the years to come, so it is worth while to start giving it a thought already now.

Kitchen manager – when is the last time you updated your menu?

by Salla Arffman, Trainer

”Well planned is half done” is a valid statement concerning menus, as well, and I dare to say that this is something everyone has noticed also in your kitchen at home. How nice it is to come home after a hard day at work, and know beforehand the answer to the following question: What are we going to have today?

In the professional kitchen the menu is one of the most critical elements of the operations. The menu defines the items and services offered to the customers, it provides the framework for the following weeks, days and shifts to come, and partly even specifies the tasks for the kitchen staff. For this reason, the menus need to be planned carefully and the impact of the menu evaluated in a broad perspective.

The basis for menu planning should come from the business idea of the organization, as well as from customer needs and expectations, and available resources. The objectives for different types of professional kitchens are different from each other and the quantities of food prepared vary from batches as much as thousands of pounds, down to single dishes, and this has to be taken into consideration also when planning the menu.

We know that when you have planned your menus successfully you can save time and money, and it has a huge impact on customer satisfaction, but it also has effect on the company image and on the employees’ well-being. The menu is one of the management tools, it leads the organization into the right direction and defines the need for staff. Menu plans are not successful if the equipment capacity and the human resources are continuously overloaded.

So you need to plan your menu carefully, but it also needs to be dynamic in this ever changing world. The availability of ingredients varies, new items keep popping up all the time and the food trends change. This is why you can actually never stop planning, and a good menu is flexible, as well.

 

The basis for menu planning in restaurants and institutional kitchens

The menus of restaurants and institutional kitchens differ from each other, so the focus needs to be different in different types of professional kitchens.

In a restaurant the business idea pretty much determines the content of the menu, and you can communicate the company values with the menu. The amount of customers might vary substantially and in addition to lunch you often serve dinner and à la carte dishes, for which the ingredient costs and cooking methods might be completely different. When the food is prepared in the same space, and often even by the same people, you need to aim at building your menu so that the ingredients, the equipment capacity and the human resources can be utilized efficiently. When choosing a restaurant, the customer makes his/her decision specifically based on the menu, and this is why the menu should be appealing and interesting to the customer.

In an institutional kitchen the basis for menu planning comes from the nutritional guidelines, the amount of diners and the ingredient costs. Menus are often rotating, and it will be easier to predict both the need for ingredients and the work schedule for the coming weeks, and to make sure that the same dishes are not recurring on the menu too often. If the customer base for the institutional kitchen is wide (ranging from toddlers to seniors), you need to plan the menu so that it can be utilized broadly to different customer groups. Equipment capacity and human resources have a big impact especially when planning the menu for an institutional kitchen, and new production methods enable utilizing the resources more efficiently. Gone are the days, when in an institutional kitchen you prepared lunch in the morning and the kitchen was empty for the rest of the day.

Whether we are talking about a restaurant or an institutional kitchen, when planning the menu, you should pay attention to the availability of ingredients, seasonal items, sustainability, food safety and of course the customer expectations and the company policies.

You can never be sure which dish will be a success, and even if a dish was popular in the summer time, it might stay untouched in the winter time. Furthermore, the customers appreciate variation as much as they appreciate stability, so the menu planning remains to be constant balancing between these two.

 

Restaurant management systems as a part of menu planning

Planning your menus with software systems is what you do today. Customers demand for more information on the nutritional aspects of food, allergens and ingredients, and the software systems enable providing this information quickly and effortlessly. Already building a week’s menu without a software system is exhausting, if you want to provide the customer with any other information than the name of the dish.

A restaurant management system enables you to:

  • monitor the nutritional values on your menu and compare them to the nutritional guidelines
  • do costing
  • estimate portion sizes and the amounts of diners, and print for instance your shopping list or instructions based on them
  • follow sales and wastage of food

Time will tell, how software systems evolve and what kind of impact it will have on menu planning in the future. You will be able to provide more information related to the meals and maybe artificial intelligence will revolutionize the whole functionality, and the software will suggest changes to the menu based on customer feedback, wastage, availability of ingredients and nutritional guidelines. While waiting for this to happen, deciding on the dishes to be served is still the task of the menu planner.

JAMIX KITCHEN MANAGEMENT provides far-stretched visibility towards customers, as well.

Xamk catering services of South-Eastern Finland University of Applied Sciences includes seven restaurants in total, located in four different cities. All restaurants provide lunch and coffeehouse services, as well as catering services for Xamk students and personnel and for other customers, as well. JAMIX KITCHEN MANAGEMENT software is utilized in Xamk both as an everyday tool as well as for customer communication

Xamk Restaurant Services Manager Minna-Mari Mentula says she is happy with the co-operation with JAMIX:
– JAMIX has been used in Mikkeli University of Applied Sciences already since 2013. We used to have another management system but we wanted to change to a more agile one.

”JAMIX is an everyday tool for restaurant managers and for those who make purchase orders”

Restaurant Manager for restaurant Kasarmina, Margit Neuvonen states that JAMIX is an unbeatable tool and you just couldn’t work without it. Not a day without JAMIX goes by, you’ve got to have it!

Easy to share your menu with customers

– JAMIX system is visible to customers, as well. In each of our restaurants, we have a JAMIX MENU display terminal located at the entrance, from which the customer can see the menu of the day. In addition, at restaurant Kasarmina we have a smart lunch line which is just another example of JAMIX’s compatibility with digitalization and practicality. In the smart lunch line customers can see the nutrient content of the food they have taken on their plate, tells Restaurant Manager Margit Neuvonen and summarizes:
Extremely far-stretched visibility towards customers.

Technology can provide leadership teams with analytic tools to fine tune production forecasting

by Ron DeSantis

Volume 1 Issue 2
July 2018

CulinaryNXT
200 Totoket Rd
Branford, CT 06405
203-415-9190

www.culinarynxt.com

 

CulinaryNXT Food Forecast

“The culinary horizon is coming into focus as chefs step up foraging, fermentation and fire. Foraging is bringing sloe berries, yarrow, olive capers and gooseberries to the modern table. Much of the ongoing flavor explosion is rooted in fermentation, pickling, curing and brining. And the fascination with live-fire cooking will burn brightly as fire delivers intensely flavored food.”

As quoted by Ron DeSantis to Flavor & The Menu in January 2018.

Cheers!

 

Master Chef Insights

Production Forecasting

The culinary team thrives on forecasts. “How many orders?” is the language of a la carte restaurant chefs. These culinarians are asking “what’s on the books?”, or how many reservations for the evening. They will then know, from experience how many portions of each dish to prepare. This process continues in countless foodservice operations worldwide. Knowing how much to prepare determines purchasing quantities, station MEP, and staffing, to name a few.

Technology can provide leadership teams with analytic tools to fine tune production forecasting. Kitchen management systems use historical data to provide management with accurate production forecasts. This information is distributed to culinary teams to allow them to prepare the proper number of portions.

Accurate production forecasts require operational teams to capture raw data. Basic data needed by management systems are – quantities prepared by the kitchen staff, number of transactions, and shortages/outages. This information will be used by the software to forecast future production quantities needed by the operation. The benefits to an operation are numerous: purchases can be accurate which controls purchasing costs; production of food is more accurate which assists staffing (labor costs), and results in fewer leftovers; less discarded food means less trash waste; energy consumption is reduced when overproduction is managed; and there are many other benefits.

Establishing a production forecasting system has numerous benefits to operational success.

 

Culinary & more…

Oyster Farmer

Early in June I had the opportunity to visit Copps Island Oyster farm. I had met the owner, Norm Bloom last December and he invited me to go out on one of his boats. It was December, seriously cold, and I had “office shoes” on, so I declined and took a rain check. So early in June on a beautiful day I visited Norm’s farm and went out with his son Jimmy to harvest oysters. What a great experience.

6am I was heading out into the Long Island Sound on an oyster boat built in 1932. After about 20 minutes into the Sound, Jimmy dropped cages off each side of the boat. When he hauled them in, they were full to the top with shells. Then 2 deck hands maneuver the cages over top of one of 11 bushels that will eventually hold 550 bushels, and by pulling a lever, opened the cage bottom. Everything in the cage dropped into the bushel, and the process was repeated for about 75 minutes. When the bushels were full, we headed in.

During that trip, (and Jimmy makes 3 trips a day, 6 days a week, all year) I learned that during this time of year the bushel on the deck yields 8 bushels of half-shells, 20 bushels of throwback, and the rest the material, all shells, is recovered and used to prepare fresh oyster beds in other parts of the sound. Norm’s family has been farming the waters for over 100 years. They are committed stewards of the seas.

Once back in dock, the bushels are unloaded and moved into refrigerated sorting rooms. Oysters that are selected for market are picked and put into bins. These bins are eventually emptied onto a conveyor, rinsed, sorted one last time and then bagged for distribution.

 

Find the Cause

Find the Cause is an organization in Boston that raises money to….find the cause. Of breast cancer. Their mission is “to fund scientific research on the environmental causes of breast cancer and educate the public on prevention”. My wife, Sylvia, and I were guests recently at their gala. Part of the reason I was going is because I was an auction item. I offered to cook dinner for up to 20 guests at the home of the auction winner. The auction started and ended up netting $13,000 for me to cook dinner. The proceeds go to Find the Cause.

 

Ingredient of the Month

Smoked Paprika

It is just a coincidence that this month’s ingredient is another smoked ingredient. Smoked paprika is one of those tastes that gets your attention. I remember developing a recipe at Yale which included smoked paprika, so it was now part of the inventory. I was visiting a kitchen and noticed smoked paprika being used in a recipe and said to the cook, this isn’t in the recipe. He smiled, and with joy said, “I know, but I LIKE it!”

Smoked paprika is one of those satisfying ingredients. One of my favorite dishes is made by a dear friend. She sautés peeled shrimp in olive oil, slivered garlic, and smoked paprika. It is a combination meant to be.

 

Web Link of the Month

Mediterranean Meats

The flavor forecast from Flavor and The Menu magazine has great insight into what’s going on right now.

Here’s more information from experts:

Eastern Mediterranean Meats

 

CulinaryNXT is a food service advisory practice drawing on Ron DeSantis’ 30 years of experience in all facets of the food industry. Ron is one of only 68 Certified Master Chefs worldwide and has advised organizations of all sizes and types. His strengths include culinary innovation, menu and recipe development, culinary assessment, bottom-line results, and communication skills that allow him to implement solutions  effectively.

CulinaryNXT’s base is in New Haven, but its reach is truly global. CulinaryNXT’s relationships extend to numerous countries around the world in a client and alliance network that has been built over many years. These relationships provide both global support and local knowledge.