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. 

Pages

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources