Brackets aren’t just for basketball anymore. Westfield Insurance employees and guests have been filling out their own scorecards in an annual bracket-style tournament to determine their comfort food champion. This year’s March competition centered on a rotating lineup of house-made soups.
The promotion was developed by the Metz Culinary Management team overseeing dining operations at Westfield. “It’s something we’ve done for a few years now, but this was the first time we focused entirely on soups,” said Metz Chef Manager Phil Hudak.
The promotion mirrors the NCAA tournament structure. Over the course of several weeks, 12 contenders go head-to-head in a bracket-style format, with diners voting on which recipes will advance to the finals. “Each week, the winners move on and get featured again, so people really get invested in the outcome,” Chef Hudak said.
Besides turning everyday lunch decisions into a participatory event, the promotion also serves as a refreshing change in the kitchen routine. “Our people look forward to seeing what’s next, talking about their favorites, and even debating the results. It brings a little extra energy into the day,” Chef Hudak said.
Dining traffic has reflected that enthusiasm, with guests returning to advance soups and rally behind their preferred picks. Familiar favorites compete alongside more inventive offerings, creating a mix that appeals to a wide range of tastes.
The concept reflects the Metz approach to workplace dining-in. By aligning menus with seasonal events and cultural moments, the Metz team brings engaging experiences as well as high-quality execution to the table.
At Westfield, that approach has proven effective. What began as a simple bracket competition has evolved into an anticipated annual tradition.
Which soup will come out on top? The final four contenders were Broccoli Cheese vs Italian Wedding and Chicken Corn Chowder vs. Beef Mushroom Barley. The winner will be announced in mid-April.