CHICAGO — Recent research conducted by Technomic Information Services in Chicago found that freshness is a critical component for improving restaurant soup sales, regardless of where it's being served.
Technomic also found a basic disconnect between where consumers think about purchasing soup and where they buy it.
"While casual-dining operators are top-of-mind when consumers are in the mood for soup, we found that the frequency of soup purchases is actually much higher at quick-service or quick-casual establishments," said Darren Tristano, executive vice president of Technomic Information Services.
The new Soup Category Report was developed to give restaurant operators and foodservice suppliers vital market information and consumer insights to help drive business-building efforts in the soup category.
Click here to learn more.
