As purchasing director for Schwartz Brothers Restaurants, Kevin Fortun, StockPots founder, noticed that the group's 15 different restaurants often experienced variances in the quality and consistency of items made from scratch. To overcome these issues, Fortun set out to find a line of premium quality soups that could deliver consistent, made-from-scratch taste at each restaurant every time.

Fortun started by evaluating commercially-prepared soups for foodservice. At the time, frozen soups were better tasting than canned, but they used artificial ingredients like MSG and other flavor "enhancers."

Every alternative Fortun explored was vastly inferior to soups made from scratch. So Fortun decided there must be a market for a line of fresh-refrigerated premium quality soups. In 1981, with a dream and $50,000 in capital, Fortun launched StockPot.

Fortun was determined to build a company that could provide foodservice operators with fresh-refrigerated soups that had made-from-scratch taste and appearance. After consulting with chefs and restauranteurs, StockPots first line of fresh-refrigerated soups was introduced.

StockPot quickly gained a reputation for next-to-scratch quality by using local produce, premium meats and seafoods, proprietary seasoning blends and authentic recipes. Finally, foodservice operators could serve kettle-cooked soups prepared with the same ingredients they used in their own kitchens.

In August 1998, Campbell acquired Stockpot as part of its Away From Home division, which includes Campbell Foodservice in the U.S. and Canada, and StockPot Inc. In 2007, our new $80-million, 220,000 square-foot state-of-the-art culinary campus opened in Everett, Washington. Here, stringent control standards, along with TLC, are added in to ensure every kettle meets our exacting standards and continues to delight patrons with exceptional soup experiences.