Allison Keene
Restaurant Data Analyst
Wagyu yield analysis and meat-service benchmarks
Allison Keene tracks Gran Bocca’s ribeye, sirloin, and roast-beef yields against Tokyo dining benchmarks; I use POS variance, doneness audits, and supplier notes to explain what changed this week. She trained at Cornell’s foodservice systems program and reports with the discipline of a newsroom analyst, translating marbling scores, rest times, and popover replenishment rates into warm guidance for diners choosing Iidabashi’s signature plates.
BS, Hotel Administration, Cornell University; ServSafe Manager Certification
