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Campbell's Foodservice

Articles by
Campbell's Foodservice

Page 3
Menu

Lunchtime pairings kids want

By pairing familiar sandwich fillings with new formats, operators can keep kids interested in the menu. Get inspiration from these four ideas.

Menu

4 K-12 snacking trends operators should capitalize on

Here are a few trends that foodservice operators can follow for inspiration when planning a snack strategy.

Menu

3 ways to bring the restaurant experience to schools

Here are a few ways foodservice operators can bring the restaurant experience of being able to order and eat customizable meals to schools.

Menu

6 most-loved K-12 snack options

How operators can be sure that kids are getting the snacks they want most.

Menu

Creating signature soups with speed-scratch favorites

Through soup, a popular healthcare foodservice facility meal, operators can use signature and familiar flavors to attract consumers without breaking the bank.

Menu

How to transform familiar dishes with soups

Favorite soups can be transformed into savory signatures that consumers come back for. Here are ways to put a spin on dishes by making small tweaks with soup.

Menu

Craveable combos offer menu flexibility and excitement

In senior living facilities, offering several options of entrees as part of a “pick two” or “pick three” choice is made easier with frozen soups.

Menu

The Evolution of the Senior Living Menu

This webinar will describe trends in setting and executing menus within the fast-growing senior living foodservice segment.

Menu

How soup goes beyond the bowl

The versatility of soup offers a variety of ways that operators can meet the needs of both guests and patients.

Operations

Boost between-meal business with beverages

Apart from soft drinks and plain tea or coffee, operators can experiment with more distinctive beverage options to spur snacking sales.

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