Campbell's Foodservice

Page 4

4 hacks for boosting lunch sales with soup

From seasonal flavors and ingredients to pairing soup with other menu items to offer customers a multi-course meal, here are four hacks for boosting lunch sales with soup.

Food

4 must-have soup tips for your winter menu

Use these tips to get the most out of soup in the winter months while giving guests the flavors they crave.

Food

4 ways to boost holiday catering sales with soup

Consumers’ growing interest in soups, especially during the winter holidays, can help boost catering sales even further.

Food

4 on-trend ingredients to add to your winter soup menu

Some customers won’t be satisfied with the standard options every time they want soup.

Food

4 ways QSRs can grab a bigger share of foodservice dollars

With increased competition from across foodservice segments, QSR operators have had to readjust the way they do business in order to remain successful.

Food

4 on-trend soup and salad pairings

Offering innovative, craveable soups and salads can entice more diners to try soup and salad combinations.

Food

Moving produce to the center of the plate

Diners are demanding vegetables take center stage, and the trend extends not just to full-time vegetarians and vegans, but also to a growing number of omnivores looking to add plant-based foods to their diets.

Food

4 ways to boost soup sales year-round

Consumers and operators alike sometimes think of soup as a primarily cold-weather dish, but with a bit of tweaking of ingredients and flavors to reflect the seasons, soup can be eaten and enjoyed year-round.

Food