Soupremacy is the latest program from Metz Culinary Management in Dallas, Pa. Developed by Director of Culinary Development Ryan McNulty, Soupremacy consists of a soup base—usually potato or tomato—to which customers can add or have added a number of items such as mushroom, peppers, cheese, broccoli and onions.
Created originally for school foodservice as a way to meet new federal guidelines for school meals and to encourage students to eat more vegetables, the program as been expanded to Metz accounts in other segments, according to President and CEO Jeff Metz. Editorial Director Paul King paid a visit to Dallas High School to see Soupremacy in action. On the menu was a potato soup base, with either grilled chicken or Buffalo chicken as the protein add-in. The promotion held its own at the 900-student high school, with more than 40 students choosing the option during two of the three lunch periods, even though pizza was also on the menu. 
Signage developed by Metz Culinary Management to promote Soupremacy at the point of sale.
Soupremacy is offered as one of several rotating specials at Metz accounts.
Samples of the final product are displayed to attract customers.
There are several different add-ins for customers to select, including proteins, mushrooms, peppers, broccoli, onions and cheese.
The first customer of the day is Guidance Counselor Robyn Jones.
A student receives his personalized bowl of soup from Foodservice Director Leslie Piccini.
Another popular station at Dallas High School is the pizza station, with pies made fresh daily.
A to-go case offers customers a variety of options, including sushi.