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

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources