TITLE

Variety in a Bowl

AUTHOR(S)
Kiernan, Willie
PUB. DATE
November 2009
SOURCE
FoodService Director;11/15/2009, Vol. 22 Issue 11, p42
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
This article discusses the importance of soups for customer retention efforts in the U.S. food service sector. Kevin Johnson of Eurest Dining Services at Johnson & Johnson Group of Consumer Companies says soup is a comfort food that consumers will buy at one time or another. Kimberly Pelt of Johnson & Johnson points out that variety is key to a successful corporate food program. University of Montana's residential chef Patrick Browne cites some of the soups he make for the campus.
ACCESSION #
45152017

 

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