Why Soup?

For menu versatility, satisfaction and profitability, soup is the ultimate competitive advantage.

Next to French fries, soup is a restaurant's most profitable menu item. It increases check size, creates incremental "combo" profits, offers a wholesome choice for health-conscious consumers and drives repeat business. Pure and simple.

Here's a little more insight into what makes soup such hot stuff.

Soup is Highly Profitable

  • The average check size increases by 15% or more when soup is added to an order.*
  • On average, customer satisfaction increases by 5.5% when soup is a part of their meal.*
  • Soup is ordered with other food items over 80% of the time, creating the perfect opportunity for popular "combo meals" to drive added profit.*
  • Beyond the bowl, soup is a versatile starter ingredient for center-of-plate meals, appetizers and dips.

Soup Transcends Economic Challenges

  • In a down economy, consumers order fewer or less costly items, and soup fits the bill perfectly.
  • Seen as an alternative to a full entrée, soups are the least likely category for menu cutbacks, along with salads.**
  • During stressful times, consumers turn to items that provide comfort and security. Soup resonates highly with consumers on the "comfort scale."**
  • Soup and the comforting warmth it provides create a lasting and emotional connection between your guests and your establishment.**

*Source: Technomic® Maximizing Soup Profitability and Sales—January 2005
**Technomic® Consumer Food Trends, Issue #3—2008

[Why Soup?]