Menu Trends

Grazing at the Produce Market
July 2012
University revamps self-serve section of cafeteria.

Reinventing Brunch
July 2012
House-crafted, easily executable items set this menu apart.

Sodexo to Debut Indian Program
June 2012
Customers seek authentic and non-meat dishes.

Oceans of Confusion
June 2012
Sourcing sustainable seafood is a tricky business

Burger Nation
May 2012
Where the trend is taking us now.

New England as Backyard
May 2012
Local and regional ingredients make a hotel eatery stand out.

Kids Gleeful for Sushi
April 2012
High schools roll out fish and rice dish.

A Nation of Nibblers
April 2012
Starters + snacks = today’s eating style.

The Sandwich Generation
March 2012
A menu category in step with the times.

Loving Latino
March 2012
Operators are looking past traditional Mexican cuisine to deliver authentic Latin flavors.

Establishing Onsite Bakeries
February 2012
Bakery marketplace serves up bread, pastry and chocolate with artisanal flair.

Asian Invasion
February 2012
Sleek and fresh, Urban Asian is the Next Big Thing.

Sized Right
January 2012
Appetizers heat up the menu.

A Fiesta of Flavors
January 2012
UC-Boulder’s Latin Comida offers housemade tortillas.

Culinary Center Menu

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50 oz. Souper Soups

Healthcare Speed Scratch-Foodservice Director

Click here to read how healthcare operators are using Pace® as a valuable speed scratch ingredient.

Beyond the Bowl – Restaurant Business

Click here to read how operators are taking Campbell’s® soup beyond the bowl to expand their menus.

Crowd Pleasers-Foodservice Director

Click here to read how favorful Campbell's® soups are versatile performers in the high volume world of healthcare foodservice.