Who doesn’t love a warm bowl of soup on a cold winter’s day? Maybe, just a cup of soup as I look forward to my entrée. Soup is a go-to for lunch on the go as it travels well. Dining out for lunch, I think I’ll have that soup and salad combo or maybe the soup and half a sandwich. Soup just sells itself.
Scratch soups are a labor of love, but do they have to be? Heck no! The best part of soup sales these days are all the incredible options of ready-made soups that are both nutritious and delicious. From a basic tomato bisque to a southwestern corn chowder. Most soups come frozen boil in a bag then ready for service. If you can keep tight inventory controls, buying ready-made fresh soup is also an option. Either way, fresh of frozen, soup is literally ready in 1-2-3. With all your labor issues in the kitchen it just makes sense to simplify some processes. Soup is one of the easiest to reduce wasted labor costs on. First of all, it can take up to an hour of active labor from your staff slicing, dicing and stirring your profits away. That is labor, we know you don’t have, that could be shifted onto other responsibilities.
Simplifying the process using ready-made soup also generates less waste and generally they have a longer shelf life than scratch soups.
You can rest easy knowing that each bowl of soup served has the same flavor profile every time. Enough said. Now if you want to make it a signature soup? It’s easy with just adding a few minor additions of ingredients. Can you guarantee that your staff is making from scratch the same every time? The answer is probably not, unless they are spending a lot of time in preparation.
Now you have added an easily made low labor no prep item to your menu that is also a money maker. Selling prepared soups will increase your profits while saving you time and money. Soup orders increase the average check by an estimated 30% or more, with estimated profit margins over 60%. Campbell’s even has a handy soup profitability calculator.
Here are just a few of my favorites….
Another added benefit of ready-made soups is their ability to adapt into other menu items. These soups double as dips, sauces, create side dishes and mains. For example, a Smoked Gouda Bisque becomes sauce for a Goat Cheese & Basil Pesto Quesadilla, Mac & Cheese, Italian Sausage with Pasta or mayo on sandwich. Literally one sku of soup was used in 4 different menu items.
Check out the huge variety of soups stocked at Ginsberg’s.