Campbell's Foodservice

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What's coming to menus in 2020?

Give menus a refresh with trending ingredients and flavors.


How operators are winning at lunch with soup

For operators, soup is an ideal product and is hearty enough for entree status and is easy to package for takeout.

Determining which items generate the most profit yields insights that can help you tweak recipes, pricing and overall menu composition.

Frozen soups can be used for a number of different recipes, the cost to add them to the menu is balanced out by the versatility they bring to the table.

Operators can simply menu portioned cups of their soup of the day, along with pre-prepared sandwich or salad options, to capture the business of busy lunch-seekers.

Here’s a look at how restaurant footprints are changing to give operators a competitive advantage.

Several sauces from around the world stand to become “the next Sriracha." Take a look at these contenders.

Menu simplification allows operators to reap multiple benefits from inventory efficiencies

Soup is not only a stand-alone meal but it can also be utilized as a labor-saving ingredient in recipes

Traditional holiday staples will always be a draw for customers, but operators need to think creatively to differentiate themselves from competitors and drive higher guest checks.

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