Metz Culinary Management's Soupremacy at Dallas (Pa.) High School

Make-your-own soup concept reigns at Metz accounts.

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. 


More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources