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

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources