Want to offer new, creative menu items while stretching your inventory? Expand your soup menu. It’s an ideal place to incorporate excess produce you have on hand, test guests’ response to global flavors, and provide options that transition easily from lunch to dinner. Plus, at a time when consumers are eating smaller meals throughout the day and on the go – not necessarily sitting down to a large meal at night – soup can be an ideal choice. Offer a small serving for a snack or mini meal on the go or scale it up and serve it with side dishes for bigger appetites.
Fall’s cooler temperatures call for cozy foods – and soups and stews are prime menu additions for restaurants right now. They are easy add-ons to a meal, they help operators incorporate the abundant produce of the season, and they are big-time efficiency boosters when it comes to your inventory. This season, consider soups and stews with plant-forward ingredients and lean proteins that combine comfort and health.
Soup is an all-around winner: It provides comfort food for guests, travels and freezes well, and feeds a crowd. What’s more, it helps you make efficient use of a broad range of ingredients at a time when you are likely being extra mindful of waste and may be struggling to source key supplies. Soup also makes for a flavorful, filling meal.