Nation’s Restaurant News: Soup Steps Into Starring Role

As lunch and dinner restaurant traffic is decreasing, consumers are leaning towards snacking and less traditional dayparts for their meals. According to a recent Nation’s Restaurant News article, soup is helping to fill that gap with an array of flavors for customers and an easy dish to make for operators. 

Soups, chilis and stews are starting to pop up on menus as main dishes increasingly more – up 3.3 percent over the past four years--while they are decreasing as appetizers and sides and down 2.1 percent.

“If you could sell only soup in a retail environment, it’s actually a very easy business. The other stuff is more complicated,” said Andrew Schnipper, co-founder of Hale and Hearty Soups. 

Click here to read the full article.