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Campbell's Foodservice

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4 hacks for boosting lunch sales with soup

From seasonal flavors and ingredients to pairing soup with other menu items to offer customers a multi-course meal, here are four hacks for boosting lunch sales with soup.


4 must-have soup tips for your winter menu

Use these tips to get the most out of soup in the winter months while giving guests the flavors they crave.

Consumers’ growing interest in soups, especially during the winter holidays, can help boost catering sales even further.

Some customers won’t be satisfied with the standard options every time they want soup.

With increased competition from across foodservice segments, QSR operators have had to readjust the way they do business in order to remain successful.

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.

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

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

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

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