3. Health-conscious combos
While healthfulness isn’t the No. 1 thing that creates value for consumers, it is indeed a traffic driver. Consumers are increasingly seeking healthy options from foodservice locations, so offering lower-calorie, low-carb, gluten-free and veggie-focused menu items can increase sales of soup and salad pairings.
For health-conscious diners, consider serving soup and salad options that have superfood ingredients in them, such as black beans, spinach, broccoli, tomatoes, ginger and soy. Black bean soup topped with avocado pairs well with taco salads, for instance.
Offering healthier soup and salad combos can be better for the bottom line, too, since those items can be marketed as premium options. According to the Soup & Salad Report,42% of consumers say they are more likely to purchase, and are willing to pay more for, salads described as premium.