Campbell's Foodservice

Tomato soup is one item that’s often served as a standalone dish, but it can be easily leveraged BOH in a variety of other menu items.

Across the industry, operators are always looking for innovative and clever ways to cut food costs and maximize labor.

Today, restaurants are expanding on this classic lunch combo. Here are four ways operators can attract diners with soup combos.

Soup’s versatility makes it a delicious way for operators to boost profitability through the warmer months.

Soup, served warm or chilled, is versatile for every season and provides a blank canvas for trending superfood ingredients.

Consumers and operators alike sometimes think of soup as a primarily cold-weather dish, but with a bit of tweaking of ingredients and flavors to reflect the seasons, soup can be eaten and enjoyed year-round.

Offering innovative, craveable soups and salads can entice more diners to try soup and salad combinations.

Diners are demanding vegetables take center stage, and the trend extends not just to full-time vegetarians and vegans, but also to a growing number of omnivores looking to add plant-based foods to their diets.