Giving our guests the ability to customize soup ingredients that include a variety of vegetable and protein options allows them the opportunity to enjoy a different and delicious meal every day that meets nutritional requirements.
Dallas, Pa. (PRWEB) February 25, 2013
Metz Culinary Management, a provider of dining management services named one of the Top 20 Management Companies in the U.S. by Food Management Magazine, has launched a “Soupremacy” program created for its school district partners. This program gives students the freedom to choose their favorite combinations of fresh and flavorful ingredients to enhance their choice of soup while meeting nutrition standards mandated by the U.S. Department of Agriculture.
“The Soupremacy program is an initiative to get creative with healthy ingredients and basic made-from-scratch soup that entices guests with nutritional and flavorful combinations,” said Ryan McNulty, C.E.C., Director of Culinary Development at Metz Culinary Management. “Giving our guests the ability to customize soup ingredients that include a variety of vegetable and protein options allows them the opportunity to enjoy a different and delicious meal every day that meets nutritional requirements.”
Soupremacy signature soups include Tomato, Cream of Potato, Cream of Mushroom and Cream of Chicken. After selecting a base made-from-scratch soup, guests have the freedom of choosing their own toppings and garnishes, including proteins, cheeses, vegetables, dry toppings and sauces. Testing with students has resulted in overwhelmingly positive feedback and Metz has decided to expand the Soupremacy program companywide to all school district, university, corporate, industry and healthcare partners.
Health and wellness, especially in the classroom, are trends Metz Culinary Management has championed for some time. In addition Soupremacy, company initiatives include Live Well, Farm to Fork and Sustainability programs. Live Well, a company-wide wellness and nutrition program, is built on healthy food choices, education and motivation. The Farm to Fork program encourages clients to work with chefs to source seasonal and organic produce from local farms and state agricultural programs. Metz Culinary Management’s Sustainability initiative embraces environmental goals by helping clients reduce, reuse and recycle waste.
About Metz Culinary Management
Metz Culinary Management provides dining and environmental management services for clients in a variety of settings, including hospitals, public and independent schools, colleges, long-term care facilities, corporate offices and manufacturing facilities. Metz is a family-driven company that collaborates with its clients to deliver restaurant-inspired hospitality to each and every guest. In 2011, Food Management Magazine named Metz one of the Top 20 Management Companies in the U.S. and one of the Top 5 Firms to Watch. For more information on Metz Culinary Management, visit http://www.metzculinary.com.