Fall is for turning over a new leaf. And more tables. Don’t forget to incorporate seasonal flavors on your delivery menus.

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

Add seasonal flavors to your delivery menu

Delivery and to-go is on the rise. Don’t forget to incorporate seasonal soups into your off-premise menus or grab and go options. Consider expanding size offerings to include family-style options or offer soup as a combo meal for a salad or sandwich. Then add a tamper-proof sticker to give guests peace of mind. For more delivery and to-go solutions, click here.

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^® Reserve Fully Loaded Baked Potato & Cheddar + IPA
• Campbell’s^® Signature Mexicali Tortilla soup + gose-style beer
• Campbell’s^® Signature Carrot, Parsnip & Ginger soup + Irish dry stout

Soup + Wine

• Campbell’s^® Signature Harvest Butternut Squash + pinot grigio
• 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

Campbell’s Behind our Lines^TM Video Series

Watch as our Executive Chef takes you through which flavors and ingredients guests are looking for at this time of year to get the most out of your soup program.