Upper Crust Food Service

Red, white, and berries.

Start the Fourth with a crowd-pleaser: a big-batch berry parfait you can throw together before the day gets going.

Here's how to build:

- Layer of crunchy granola
- Dollops of creamy vanilla yogurt
- Strawberries, blueberries & blackberries
- A scatter of mini chocolate chips

Make it the morning of and watch it disappear before the parade even starts.

Our chef took an egg roll wrapper and turned it into four completely different meals. Philly cheesesteak, cheeseburger, Asian beef, and s'mores, all rolled, sealed, and fried in the house kitchen.

This is the kind of creativity that happens when a chef gets curious in their own kitchen.

A rebrand isn't just a new logo. It's a decision about who you are and where you're headed.

On the latest episode of Seasoned Leaders, Upper Crust CEO Adam Guy and Hoot Design Company owner Kristen Brown take you behind the scenes of the Upper Crust rebrand. Hear why we made the call to rebrand, what we learned in the process, and how we're defining the company we're becoming.

Tune in. Link in bio.

One of the quiet advantages of building a multi-vertical food service company is that our chefs work year-round.

When the academic calendar winds down, many of our culinary team members move into summer camp kitchens. They are feeding hundreds of campers, sharpening their skills in a new environment, and keeping their craft in motion through what would otherwise be an off-season.

It's good for our chefs, camp partners, and the campuses we return to in the fall because the same team that closed out the spring semester is the one cooking on move-in day.