3. ¿Qué es Campbell’s?
Más de 130 años de experiencia en empresas relacionadas con los
alimentos.
Portafolio de marcas incluye:
– Campbell’s
– V8 Beverages
– Swanson’s
– Pace
– Prego
– Food Service
Misión – “Juntos construiremos la compañía de alimentos mas extraordinaria del mundo.”
Visión – “Alimentar y hacer la vida de las personas mas nutritiva, todos días en todas partes
del mundo.
Ventajas de la Marca Campbell’s
• Marca de mayor confianza entre consumidores y operadores.
• Programas y equipos de alta calidad.
4. 1869 – La Fundación - Joseph Campbell, un frutero, y
Abraham Anderson, un fabricante de hielo, se asocian para
formar un negocio de enlatados de tomates, verduras y
condimentos con la instalación de una primera planta en
Historia Camden, New Jersey, en los Estados Unidos de
Norteamérica.
1922 – Cambia de Nombre – La compañía adquiere el
nombre de: "Campbell Soup Company", el cual sigue
conservando en la actualidad.
1953 – Distribución en Puerto Rico - Se asigna Ballester
Hermanos como distribuidor exclusivo de Campbell’s en
Puerto Rico.
1959 – Latinoamérica – Campbell’s establece oficinas y
planta de manufactura en México.
1965 – Food Service Division – Se crea la División de
Food Service para servicio a Norte América.
2012 – Hoy - Con poco más de un siglo de operaciones, la firma tiene
hoy más de 3000 productos en su portafolio y existen plantas de
Campbell's Soup Company en más de 100 lugares alrededor del mundo.
5.
6. Why use Frozen Soups?
The Benefits of Frozen Soup
1. Product Consistency: Consistent flavor, consistent hold times,
and consistent food cost. regardless of who is preparing the
soup. Consistently performing soups patrons will love.
2. Increased Menu Variety: Frozen prepared soups provide the
operator the ability to menu many different varieties. The ability
to menu soups with specialty ingredients or out of season
vegetables.
3. Consistently Meet Dietary Restrictions: Consistent and
available nutrition information is available for all frozen soups.
4. Control cost: The use of leftovers keeps scratch ingredient
cost low, but what about the labor cost? When you include
labor cost, frozen prepared is a better deal.
7. Campbell’s Promise
Bright, Crisp Vegetables
Real stocks
No added MSG
Zero Grams Trans Fat
Campbell’s® frozen soups are made
from nature’s finest ingredients, for the
real food taste that distinguishes a great
bowl of soup.
8. The Campbell’s Advantage:
The Cold-Fill Production Process
Campbell’s manufactures soups in Listowel, Canada using a proprietary cold-
fill production process:
The garnish is added to Campbell’s® frozen soups after liquid is mixed so
they’re not subject to extreme temperatures. The result is brighter, firmer
vegetables and more true-to-taste and true-to-texture ingredients.
Leading
Competitor
9. Frozen Soup Product Formats
• Campbell’s manufactures two basic formats of soup
Frozen Condensed Tubs Frozen RTS Pouch
Packaging: 3 x 4 lb Split-Tray Tub Packaging: 4 x 4 lb and 8 x 8 lb Pouch
Reconstitute with equal part water Ready to Cook product that does not require
reconstitution
Benefits:
Benefits:
-Good quality for affordable price
-Good quality for affordable price
-Split-tray tub allows operator to make the entire
tub or half the tub -Ease of use, you can boil in the bag
10. New Soup Portfolio Approach:
Rethinking Soup Starts with the Patron
Campbell’s has re-grouped Frozen and Canned soups into 4 distinctive, patron
driven soup collections
11. Our Frozen Soup Varieties
Insignia® Global® Well & Good ® Classic®
Rosemary Chicken & Homestyle Chicken Noodle
Dumpling
Lobster Bisque with Sherry Asopao de Pollo Old Fashioned Chicken
Homestyle Sweet Pepper & Noodle
Beef
Cream of Potato & Bacon
Roasted Red Pepper with French Onion
Red Ripe Tomato & Three
Smoked Gouda Cream of Broccoli
Cheese
Cream of Mushroom
Chicken Corn Chowder V8 Soups ®
Smoked Salmon & Brandy Vegetable Beef
Tomato Basil Bisque
Chowder
Golden Broccoli Cheese
Mediterranean Vegetable
New England Clam Chowder
Vegetarian Mushroom and
Bayside Crab & Cream
Barley Minestrone
Bisque with Cherry
Rustic Beef with Mushrooms Vegetable
and Cracked Peppercorns
12. Most Popular Soups in Puerto Rico
• Golden Broccoli Cheese
• Cream of Potato and Bacon
• Home-style Chicken Noodle
• Asopao de Pollo
• Vegetable Beef
• New England Clam Chowder
• Minestrone
• French Onion
14. Branded Concept:
The Soupery
Delivers against:
contemporary, relevant
messaging
Equipment: TTM2 and Deli
Units
18 Cases minimum
15. Soup Kettles
Colonial Kettles
(Unbranded)
Can be placed on top of any
table
Easy Cleaning
Infinite Thermostat
Electrical Requirements:
1.200watts. 10 amps. 120
volts. Standard Outlet
10 Cases minimum
17. ENTRÉES
Campbell's® provides you with delicious entrées and side dishes.
Created by Campbell's Chefs, these entrées provide quality,
consistent products that will help you expand your menu and
increase your profitability.
Packaged in convenient aluminum trays, Campbell's® frozen
entrées help you reduce food and labor costs by reducing the
number of ingredients needed on hand, by providing better
control over portion size and by reducing preparation and clean-
up time for your staff.
18. LASAGNA CLASSIC WITH MEAT AND RICOTTA
4/ 6 LB TRAYS case code 08161
ENTRÉES
An authentic, meaty tomato sauce, with velvety
ricotta, Parmesan and mozzarella, makes this
superior lasagna simply delicious. Tender noodles,
layered with a tasty blend of ground beef and Italian
sausage, complete this distinctly upscale recipe.
Keep patrons coming back for more with this classic
premium lasagna.
Preparation & Storage
Shelf Life: 21 Months
Storage Temperature: 0°F
Preparation: Conventional Oven, 400 degrees F: (Frozen) Tent lid, secure 2 edges. Cook for 1 hr. 50 min. Let stand 20 mins.
/ (Tempered) Cook 1 hr. 20 mins. Let stand 20 mins. -- Convection Oven, 325 degrees F: (Frozen) Tent lid, secure 2 edges.
Cook for 1 hr. 20 mins. / (Tempered) Cook for 50 minutes covered. Let stand 20 minutes.
Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCTS CAN BE TEMPERED UP TO 48 HRS. IN
A 40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLY REFRIGERATE ANY
UNUSED PORTION. COOK THOROUGHLY, FOR FOOD SAFETY AND QUALITY FOLLOW COOKING INSTRUCTIONS.
19. CHICKEN A LA KING
4/ 5 LB TRAYS case code 08130
ENTRÉES
Diced white and dark chicken meat in
a rich, natural chicken broth with
mushrooms, red and green peppers
and sherry.
Shelf Life: 21 MONTHS - FROZEN
Storage Temperature: 0°F
Preparation: Conventional Oven, 400 degrees F: (Frozen) Cook covered for 1 hr. 30 min./ (Tempered) Cook for 1 hr. Stir
before serving. -- Convection Oven, 350 degrees F: (Frozen) Cook covered for 1 hr. / (Tempered) Cook covered for 40 min.
Stir before serving.
Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCT CAN BE TEMPERED UP TO 48 HRS. IN A
40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLY REFRIGERATE ANY UNUSED
PORTION. COOK THOROUGHLY. FOR FOOD SAFETY AND QUALITY FOLLOW COOKING INSTRUCTIONS.
20. MEAT LOAF SLICES IN BROWN GRAVY
4/ 5 LB TRAYS case code 08139
ENTRÉES
This moist and juicy meat loaf is oven roasted to
perfection in a hearty beef gravy. Pre-cut into
individual servings.
Shelf Life: 21 MONTHS - FROZEN
Storage Temperature: 0°F
Preparation: Conventional Oven, 400 degrees F: (Frozen) Cook covered, for 1 hr.30 min. / (Tempered) Cook covered, for 1
hr. Stir gravy before serving. -- Convection Oven, 350 degrees F: (Frozen) Cook covered for 1 hr. / (Tempered) Cook covered
for 45 min. Stir gravy before serving.
Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCTS CAN BE TEMPERED UP TO 48 HRS. IN
A 40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLY REFRIGERATE ANY
UNUSED PORTION. COOK THOROUGHLY, FOR FOOD SAFETY AND QUALITY FOLLOW COOKING INSTRUCTIONS.
21. DELUXE MACARONI AND CHEESE
4/ 4- 1/ 2 LB TRAYS case code 08103
ENTRÉES
Firm, elbow macaroni in a velvety smooth
and creamy Cheddar cheese sauce,
certain to please your patrons’ most
discerning taste demands, truly a premium
variety.
Shelf Life: 21 MONTHS - FROZEN
Storage Temperature: 0°F
Preparation: Conventional Oven, 400 degrees F: (Frozen) Fold back corner of lid to vent, cook for 1 hr. / (Tempered) Fold
back corner of lid to vent, cook for 40 mins. -- Convection Oven, 350 degrees F: (Frozen) Fold back corner of lid to vent,
cook for 40 mins. / (Tempered) Fold back corner of lid to vent, cook for 20 mins.
Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCTS CAN BE TEMPERED UP TO 48 HRS.
IN A 40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLY REFRIGERATE ANY
UNUSED PORTION. COOK THOROUGHLY, FOR FOOD SAFETY AND QUALITY FOLLOW COOKING INSTRUCTIONS.
22. HALF MOON SWEET AND SOUR CHICKEN
4/ 4.5 LBS. case code 09952
ENTRÉES
White-meat chicken pieces in a tempura-
style coating. Tossed in a sweet and sour
sauce loaded with pineapple chunks, sweet
red and green pepper strips and carrots.
Shelf Life: 21 MONTHS - FROZEN
Storage Temperature: 0°F
Preparation: Conventional Oven, 400 degrees F: (Frozen) Fold back corner of lid to vent, Cook 1 hour 20 minutes. Stir before
serving. / (Tempered) Fold back corner of lid to vent, Cook 1 hour. Stir before serving. -- Convection Oven, 350 degrees F:
(Frozen) Fold back corner of lid to vent, Cook 40 minutes. Stir before serving. / (Tempered) Fold back corner of lid to vent,
Cook 25 minutes. Stir before serving.
Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCTS CAN BE TEMPERED UP TO 48 HRS. IN
A 40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLY REFRIGERATE ANY
UNUSED PORTION. COOK THOROUGHLY, FOR FOOD SAFETY AND QUALITY FOLLOW COOKING INSTRUCTIONS.
23. GARDEN VEGETABLE LASAGNA
4/ 5- 3/ 4 LB TRAYS case code 08063
ENTRÉES
Fresh egg noodle pasta layered with carrots,
broccoli, spinach and onions in a rich blend of
ricotta, mozzarella, American and Parmesan
cheeses. Well-balanced taste, with a light and
golden bread crumb topping.
Shelf Life: 21 MONTHS - FROZEN
Storage Temperature: 0°F
Preparation: Conventional Oven, 400 degrees F: (Frozen) Cook covered, for 1 hr.25 min. Uncover, cook 10 min. let stand
20 min. / (Tempered) Cook covered, for 1 hr., Uncover, cook 10 min. Let stand 20 min. -- Convection Oven, 350 degrees F:
(Frozen) Cook covered for 1 hr.5 min. Uncover, cook 10 min. Let stand 20 min. / (Tempered) Cook covered for 30 min.
Uncover, cook 10 min. Let stand 20 mins.
Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCTS CAN BE TEMPERED UP TO 48 HRS.
IN A 40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLY REFRIGERATE ANY
UNUSED PORTION. COOK THOROUGHLY, FOR FOOD SAFETY AND QUALITY FOLLOW COOKING INSTRUCTIONS.
24. HEARTY MAC & BEEF IN TOMATO SAUCE
ENTRÉES
4/ 4- 1/ 2 LB TRAYS case code 08224
Elbow macaroni, hearty beef, red and green
peppers in a seasoned tomato sauce.
Shelf Life: 21 MONTHS - FROZEN
Storage Temperature: 0°F
Preparation: Conventional Oven, 400 degrees F: (Frozen) Cook covered, for 1 hr.20 min. Stir before serving. /
(Tempered) Cook covered, for 50 mins. Stir before serving. -- Convection Oven, 350 degrees F: (Frozen) Cook
covered, for 40 min. / (Tempered) Cook covered, for 25 mins. Stir before serving.
Handling Guidelines: KEEP FROZEN UNTIL READY TO USE. THIS PRODUCTS CAN BE TEMPERED UP TO
48 HRS. IN A 40 DEGREES F REFRIGERATOR PRIOR TO COOKING. DO NOT REFREEZE. PROMPTLY
REFRIGERATE ANY UNUSED PORTION. COOK THOROUGHLY, FOR FOOD SAFETY AND QUALITY FOLLOW
COOKING INSTRUCTIONS.
25. PACE® PICANTE SAUCE
4/ 140 oz. case code 00685
OTHER S
Pace® picante sauce is all natural and made from fresh
jalapeño year round.Mild and medium varieties are ideal as a
marinade, dip, topping, or garnish.
Shelf Life: 12 months/unopened-unrefrigerated. Recommend use by date on bottle.
Storage Temperature: 70°F
Preparation: Ready to Use - Shake, Open, and Pour.
Handling Guidelines: STORE IN A COOL, DRY PLACE. REFRIGERATE AFTER OPENING. PROTECT FROM FREEZING.
SWANSON® CHUNKS O' CHICKEN
6/ 30 oz. case code 02465
Swanson® Chunks O' Chicken is easy and convenient to
use. The quality, cooked chicken meat is perfect for salads,
sandwiches and casseroles. It is now also in an easy open
can.
Shelf Life: 2 YEARS; DATE ON CAN
Storage Temperature: 70°F
Preparation: Ready-to-serve. No preparation required.
Handling Guidelines: STORE UNOPENED CAN AT ROOM TEMPERATURE.
26. SWANSON® BEEF BROTH
12/ 49- 1/ 2 oz. case code 02422
CHICKEN NOODLE SOUP SWANSON® CHICKEN BROTH
OTHER S 12/ 50 OZ. case code 01256 12/ 49- 1/ 2 oz. case code 09772
BEEF CONSOMMÉ SOUP CREAM OF MUSHROOM SOUP FRENCH ONION SOUP
12/ 50 OZ. case code 01046 12/ 50 OZ. case code 01266 12/ 50 OZ. case code 01536
Campbell's® condensed soups have consistent quality, versatility and full flavor.
Blend two varieties together to make unique offerings. Our red and white soups
are easy to prepare with pictorial directions and recipes on the label.
Shelf Life: 2 YEARS; USE BY DATE ON THE TOP OF EVERY CAN
Preparation: Prepare as an appetizer or part of a light meal. This soup is excellent for use on soup and salad bars, and
serving lines.
Handling Guidelines: PROMPTLY REFRIGERATE ANY UNUSED PORTION IN A SEPARATE CONTAINER.
RECOMMEND USE BY DATE ON CAN END. STORE UNOPENED CAN AT ROOM TEMPERATURE.
