According to the 2016 Technomic Soup & Salad Consumer Trend Report, 40% of consumers visit a restaurant specifically because they enjoy its soup, speaking to the value of differentiated soup offerings.
Want to drive more soup volume? Try offering soup flights, giving guests a chance to sample the soups on your menu. Also, by offering soups as a side item, you can give guests the gift of choice and upcharge for it.
Want to be able to drive more seasonal volume? Describe the ingredients in your soup as seasonal. According to the 2018 Technomic Soup & Salad Consumer Trend Report, 70% of consumers are more likely to buy a soup described as seasonal, and 36% will pay more for it.
When you are preparing winter menus, just remember that chili and baked potato soups spike in the winter, according to NPD SupplyTrack®, latest 12 months, ending November 2017. And 45% of consumers find sweet potatoes appealing as a winter ingredient, according to the winter 2018 Technomic Season’s Eatings report.