Spring is a time for new beginnings—and refreshed menus. Start getting the most out of spring with these helpful tips.
Which soups do guests want in the spring?
Source: The NPD Group SupplyTrack®, measured in pounds, latest 12 months, ending November 2017
Which ingredients are guests looking for at this time of year?
25% of guests think ginger sounds like an ideal spring flavor and ingredient, so consider menuing soups with ginger. Also, 39% of guests find zucchini to be an appealing spring ingredient. Here are some soups that use it, including our Reserve Red Lentil Vegetable. Just be sure to call it out on the menu to drive more volume.
Source: Technomic Season’s Eatings, spring 2018
Don’t forget—soup works well as a base.
Add more seasonality to your menu. Take ginger for example, use our Signature Carrot, Parsnip & Ginger soup as an ingredient in recipes or as a standalone soup offering.
Spring is the time for summer diets.
74% of consumers say they’re more likely to purchase soup that includes a serving of vegetables and also, when consumers say they want to eat healthily, they’ll often order a soup. Vegetable-heavy brothy soups give you the opportunity to capitalize on the summer body trend.
Source: Technomic Soup & Salad Consumer Trend Report, 2018
Campbell’s Behind our LinesTM Video Series
Watch as our 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.