Culinary Innovators: Deliver More for Less

Full article available at The National Restaurant Association.

In “Culinary Innovators Deliver More for Less”, Michael Parlapiano and Betty Kaufman of The Culinary Edge present a forward-thinking framework that empowers restaurant operators to innovate efficiently under pressure. Drawing from real-world examples, they guide how to prioritize impactful trends, experiment cost-effectively, and integrate smart design and recipe strategies—ultimately helping kitchens do more with less without sacrificing quality or creativity.