Year-round demand

Chater, Amanda
November 2002
FoodService Director;11/15/2002, Vol. 15 Issue 11, p56
Trade Publication
Reports on the year-round demand for soups from students of universities and colleges in the U.S. Type of soups offered at Vanderbilt University; Favorite soups at Ashland University; Average daily soup consumption of students at Phillips Exeter Academy.


Related Articles

  • A highly versatile protein. Chater, Amanda // FoodService Director;04/15/2000, Vol. 13 Issue 4, p99 

    Reports the status of seafood consumption at universities and colleges in the United States. Usage of fish on meals at Bates College in Lewiston, Maine; Estimate on the number of university purchases of seafood.

  • More scratch varieties. Chater, Amanda // FoodService Director;12/15/98, Vol. 11 Issue 12, p96 

    Focuses on the soups and stews offered at colleges and universities by food service operators in the United States. Offerings at University of Northern Colorado; Availability of three kinds of soups at Oregon State University in Corvallis; Recipe for chicken noodle at Pennsylvania State University.

  • IN CHICAGO HOSPITAL: BRANDED SOUP DEBUTS.  // FoodService Director;07/15/2000, Vol. 13 Issue 7, p1 

    Reports that the University Hospital in Chicago, Illinois, has converted its from-scratch soup service to Lipton Soupworks. Reason for switching to Lipton's product in the cafeteria; Food price increase; Variety of soup offered in the cafeteria.

  • Consumption vs. Access Driven Meal Plans: Which Is Right For Your Campus? Porter, H. David // Food Management;Oct2010, Vol. 45 Issue 10, p20 

    The article offers value proposition categories of meal plans and dining programs offered by colleges and universities. The consumption driven dining programs are defined by how much food is consumed including all-you-care-to-eat venues and programs that offer a certain number of meals per week....

  • Peer effects at campus cafeterias. Ploner, Matteo // Journal of Evolutionary Economics;Jan2013, Vol. 23 Issue 1, p61 

    This study investigates the voluntary allocation of monetary resources to future food consumption by customers of campus cafeterias. A rich dataset allows us to infer social proximity of cafeteria customers and to measure social spillovers in allocation decisions. We show that individuals tend...

  • Zoup! Comes to Oakland U.  // FoodService Director;3/15/2009, Vol. 22 Issue 3, p10 

    The article reports on the launch of the fast-casual soup concept Zoup! at Oakland University in Rochester, Michigan. According to the Zoup!'s Web site, it aims at providing high-quality soup made with natural ingredients and also includes healthful options. Chief executive Eric Ersher said they...

  • Simply Soup. Weisberg, Karen // FoodService Director;10/15/2007, Vol. 20 Issue 10, p46 

    This article focuses on the signature soups being offered by several school- and hospital-foodservices in the U.S. According to Tom Driscoll, director of food services at the University of Oregon in Eugene, their version is on the menu daily at the Dux Bistro, where there is also a second...

  • Soup Season. Parham, Kate // FoodService Director;9/15/2013, Vol. 26 Issue 9, p42 

    The article looks at the potential of cream-based soups to attract customers during fall. According to sous chef Matthia Accurso, offering a wide variety of cream-based soups during fall is way to provide healthy, flavorful dish with the use of freshly prepared sustainable ingredients. It...

  • Hot and Hearty. Wolson, Shelley // FoodService Director;7/15/2006, Vol. 19 Issue 7, p50 

    The article stresses the increasing demand for easy-to-make soups in the U.S. that still address health concerns. Soup continues to be a meal of multiple forms for most of the non-commercial foodservice operators because it is perfect for lunch and good for portable snack. Tom Searls of the...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics