Junnie Lai
Chef/ Food Product InnovatorGlobal Cuisine ConsultingChef Dr. Junnie Lai, PhD, founder of Global Cuisine Consulting, helps restaurants and food companies turn culinary ideas into practical, profitable systems. Her expertise includes menu innovation, recipe standardization, kitchen operations, food waste reduction, cost optimization, clean-label development, and commercialization. She works with operators to uncover hidden inefficiencies—from overproduction and inconsistent portions to ineffective prep systems and underperforming menu items. Her practical approach to sustainability focuses on smarter ingredient use, streamlined operations, reduced waste, and stronger profitability.
S03 The Sustainable Pizzeria Playbook: Practical Systems That Reduce Waste and Protect Profits
Sustainability is both important and top-of-mind for the pizza and foodservice industry in general right now. Chef Dr. Junnie Lai will explore ways pi
…Sustainability is both important and top-of-mind for the pizza and foodservice industry in general right now. Chef Dr. Junnie Lai will explore ways pizzeria owners can use sustainability procedures and best practices to balance operational practicali
…Sustainability is both important and top-of-mind for the pizza and foodservice industry in general right now. Chef Dr. Junnie Lai will explore ways pizzeria owners can use sustainability procedures and best practices to balance operational practicality, ingredient innovation, waste reduction and consumer expectations.
Sustainability is both important and top-of-mind for the pizza and foodservice industry in general right now. Chef Dr. Junnie Lai will explore ways pizzeria owners can use sustainability procedures and best practices to balance operational practicality, ingredient innovation, waste reduction and consumer expectations.
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