Soup for Fall

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To increase frequency and profitability with your soup menu, it is vital to have a variety of soup profiles that rotate frequently. Rather than traditional chicken noodle, tweak the menu by offering Chicken and Roasted Corn Chowder. Research shows that offering three (or more) soups will increase sales and frequency, leading to higher profits. Also consider adding hearty accents to fully finished soups such as lobster bisque with chunks of freshly grilled lobster tail meat, French onion soup topped with melted Swiss cheese, or summer squash served in a roasted red pepper. Your finishing touch will set you apart and bring customers back for your next soup creation.