During the roaring 20's, the establishment's chef, Joe Colton, had a flair for creating specialty dishes that would bring in dinner crowds clamoring for more.

Chef Colton originated Chicken a la King and other dishes featuring chicken and beef broths. The popularity of Colton's dishes soon necessitated a larger kitchen, and a small delicatessen was established to provide customers with College Inn's^® popular meals. The mass appeal of the dishes continued to increase in gastronomic proportions, leading to commercial production of College Inn^® canned dishes.

Following World War II, College Inn^® focused its production on a line of high-quality chicken and beef broths. Today, College Inn^® remains a leader in the broth business, producing over 50 million cans of broth per year.