At Parkhurst Dining, our soups and sauces do more than complement a dish. They reflect how we cook, the ways we care, and the culinary standards that guide every meal we serve.
Across our kitchens, these foundational elements are prepared with intention. While many contract dining programs rely on premade bases to streamline production, Parkhurst chefs build flavor from the ground up, preparing house-made stocks with fresh ingredients.
“This was a standard from day one at Parkhurst when we started 30 years ago,” said Tim Fetter, Project Lead, Culinary Innovations and Standards. “Making stocks from scratch ensures we have control over the ingredients, eliminating the need for preservatives and avoiding the extremely high sodium content of bases. Plus, we can utilize the trimmings from our other recipes to fortify stocks and add extra flavor and nutrients. We can truly tailor every sauce and soup to what our guests are looking for.”
We take a hands-on approach to stay connected to what we’re serving, reinforcing our commitment to knowing where our food comes from and how it’s made.
House Made from Scratch for Quality and Quantity
Not only does our chef-led approach improve taste, but it also allows our culinary team to adapt recipes thoughtfully and accommodate guests’ needs, because we know exactly what goes into each batch.
Scratch-made stocks also support flexibility and can become the base for multiple soups or sauces, allowing kitchens to move efficiently without sacrificing consistency and care. It’s a practical solution that respects the realities of serving a variety of guests without compromising on quality.
Driven by Our Culinary Gold Standards
Parkhurst’s Culinary Gold Standards drive how our kitchens operate every day. These standards emphasize scratch-made cooking, fresh ingredients, and chef-led decision-making, creating consistency across our footprint while allowing room for creativity.
To support this approach across all locations, our chefs share access to a centralized recipe and menu management system that serves as a single source for truth for on-site cooking. We have thousands of recipes and branded concepts as well as the ones they create. Every scratch-made recipe is built, stored, and maintained in one place, helping ensure accuracy, consistency, and transparency across our kitchens.
This shared resource gives chefs the tools they need to cook with confidence. From recipe creation and menu planning to production guidance and preparation support, it helps teams work efficiently while staying true to from-scratch standards. Nutritional details and allergens are tied directly to each recipe, reinforcing trust for both culinary teams and guests.
Most importantly, this approach supports creativity, not uniformity. Chefs can create new recipes, adapt beloved recipes from guests, and plan menus that reflect seasonality and local preferences. The result is a dining experience that feels thoughtful and consistent — whether served on a campus in Maine or at a corporate café in Pennsylvania.
Every Ingredient and Detail Matters
Soups and sauces may seem like small details, but we believe that every ingredient and technique matters for our guests. Every meal we serve reinforces trust, confidence, and quality across our footprint, representing more than just an exceptional dining experience.
“Soups and stocks are the backbone of culinary education when you’re learning to become a chef,” said Dave Burch, Culinary Systems Manager. “Mastering the ability to create a flavorful liquid is a skill that takes time and includes a fair amount of trial and error. It is a point of pride that all our chefs share in being able to present that skill in the form of a fresh soup or sauce. Enjoying a bowl of soup in one of our cafes brings a smile to my face as I know that each chef takes pride in crafting the best version possible.”
Follow us on Instagram to see our Culinary Gold Standards come to life and explore behind-the-scenes looks into our previous spotlights! Be sure to check back on the Parkhurst blog for fresh insights on culinary excellence, foodservice innovation, and the real stories shaping our campus and corporate kitchens.
