Campbell's Foodservice

Is to-go here to stay for casual dining?

In a webinar focused on the issue preoccupying casual operators today, three battlefield observers will explore how to-go business changed during the crisis and what the lasting effects may be for takeout, delivery and catering.

Webinars

How Restaurants Are Responding to COVID-19 Crisis

Turning to takeout and delivery can make up for some lost revenue, but in the long term, that may not be enough to stay in business.

Operations

Is your menu optimized for takeout and delivery?

Test your knowledge of industry best practices, what consumers want and more, and see how your restaurant stacks up.

Food

What's coming to menus in 2020?

Give menus a refresh with trending ingredients and flavors.

Food

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.

Workforce

Menu analyses yield opportunities

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

Food

Speed-scratch global flavors that help ease the labor burden

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.

Food

3 ways restaurants can keep up with consumers’ need for convenience

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.

Operations