“The number one strategy operators use to boost profits is adding new and limited-time offerings to the menu, but for the 80% of operators who identify food costs as their biggest operational challenge [according to Datassential] it can be difficult to strike the right balance,” said Stacey Kinkaid, vice president of product development and innovation at US Foods. “Whether it’s a brand-new signature dish, a refreshed favorite, or a customizable add-on, our goal is to help operators do more with less because we understand there is value in the versatility of products that operators can use in many different recipe ideas across the menu.”

Product versatility not only drives menu innovation but creates value for the operator by helping them streamline inventory management needs and manage food costs. While versatility has always been central to Scoop product innovation, Fall Scoop 2025 takes it one step further by delivering various on-trend usage ideas and interactive recipe solutions. These suggestions aim to inspire menu innovation while helping operators envision product cross-utilization across menu dayparts, recipe ideas and customer preferences.

The Fall 2025 Scoop includes the Chef’s Line Beef and Pork Ragu, a labor-saving sous vide offering. The eight-hour cooking process ensures meat tenderness and depth of flavor that can be featured in a base for a pasta dinner, a midday sandwich or even a breakfast hash.

Source: US Foods Corp.