Variety in a Bowl

Kiernan, Willie
November 2009
FoodService Director;11/15/2009, Vol. 22 Issue 11, p42
Trade Publication
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.


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