Tamara Sells
Director of Dietary Operations
Rocky Mountain Care
Clearfield, Utah
We started a Soup of the Day program for lunch. We have a structured menu and that can make the chefs feel somewhat stifled. With the program, they make a soup every day with extra ingredients that might otherwise go to waste. This allows them to use their creativity. We purchased special bowls and spoons just for the soup. It gives a restaurant feel to the meal.
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