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Spring is a time for new beginnings—and refreshed menus. Start getting the most out of spring with these helpful tips.
Source: The NPD Group SupplyTrack®, measured in pounds, latest 12 months, ending November 2017
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
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
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.
Menu Optimization Tool
We’ve developed a tool to help you find the soups that best fit your operation’s unique needs…
Behind Our Lines® Video Series
Guests’ taste preferences change with the seasons, see which flavors and ingredients guests want in the spring and summer seasons.