Autumn is a popular season for soup. Technomic data reflects this chilly weather trend, showing the popularity of hearty menu items such as chili and chowder.
But soup also has a health halo among some consumers, hence the presence of vegetable and tomato soups among the top 10 most frequently menued varieties at chain restaurants.
Many restaurateurs say soup sales can be increased significantly through marketing techniques, such as Bruegger’s seasonal “Baker’s Choice” pairings of different soups and salads.
The classic strategy of offering a daily soup special is clearly still in vogue: The most popular soup offered in American restaurants remains “soup of the day.”
Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary