Concept to Counter: Kwik Trip's Delicious Developments

Welcome to another scrumptious episode of Coulee Region Cooks! This week, Mike Hayes chats with Isaac Wilde and Micah Rupprecht from Kwik Trip, diving deep into the fascinating world of large-scale food production. Isaac and Micah share the intricacies of developing new soups and sandwiches, starting from small test batches to scaling up to thousands of gallons. They discuss the challenges of maintaining that homemade flavor while producing on an industrial scale, and the meticulous process of sourcing ingredients in bulk without compromising quality. Get an insider's look at the creation of KwikTrip's newest offering, Cheeseburger Chowder, a hearty, creamy soup perfect for the upcoming fall and winter months. Discover the secrets behind their most popular soups, like Broccoli Cheddar, and the innovative ways they keep their menu fresh and exciting. Micah reveals the complexities of ingredient procurement, from finding the right type of mushroom in 50-pound boxes to sourcing local produce like Wisconsin potatoes and cheese. Isaac and Micah also tease new products hitting the shelves, including a caramel apple ice cream and new wraps like the Italian and Turkey Club. Whether you're a home cook or a food enthusiast, this episode is packed with inspiration, behind-the-scenes stories, and practical tips. Tune in to hear about the latest trends, the joys and challenges of large-scale cooking, and the passion that goes into every Kwik Trip product. Don't miss this engaging and informative episode of Coulee Region Cooks!See omnystudio.com/listener for privacy information.