Fall is for turning over a new leaf. And more tables.

Which seasonal flavors should you serve?

Butternut squash and loaded baked potato are two flavors that spike in the fall, so consider menuing them to drive more seasonal sales.

Source: The NPD Group SupplyTrack®, measured in pounds, latest 12 months, ending November 2017

Cooler weather calls for a hearty serving of vegetables.

74% of guests say they’re more likely to order soup that includes a serving of vegetables. By calling out the serving of vegetables in each soup on the menu, you can increase purchase intent in your guests.

Source: Technomic Soup & Salad Consumer Trend Report, 2018

Increase the fresh perception.

Typically seasonal ingredients cue freshness to guests, so make sure to highlight classic fall ingredients on the menu.

Find the perfect fall pairings.

Help guests warm up with a curated selection of soup-and-sip recommendations. We suggest:

Soup + Craft Beer

• Campbell’s^® Signature Moroccan Vegetable with Chickpea and Lentil soup + dark wheat ale
• Campbell’s^® Signature Mexicali Tortilla soup + gose-style beer
• Campbell’s^® Signature Carrot, Parsnip & Ginger soup + Irish dry stout

Soup + Wine

• Campbell’s^® Reserve Savory Beef Chili with Spicy Pepper Trio + shiraz
• Campbell’s^® Reserve Butternut Squash Soup with Curry + gewürztraminer
• Campbell’s^® Signature Broccoli Cheese soup + chardonnay

A majority of people associate soup with winter.

While soup sales remain steady all year, 65% of guests say they’re more likely to purchase soup when it’s cold out.

Source: Technomic Left Side of the Menu: Soup & Salad Consumer Trend Report, 2016