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Background on Soup Bars
Research has found soup to be nourishing and comforting, a practical necessity nowadays with time at a premium and busy people increasingly forced to eat on the run. The fact that soup is a very good traveller adds to it's attractiveness, as off-premise sales in America now account for 15% of total soup servings and 47% of the growth according to a 1997 NPD Crest Survey. Basically a quick, perfect grab and go item, which is a must for the hungry consumer with limited time.
Moreover the traditional low price tag has made soup light on the budget enabling it to appeal to a variety of consumers.
Soup also tends to fit every trend from comfort to vegetarian, regional and ethnic.
It is a classic, which has satisfied the appetites of consumers for hundreds of years despite the reality that soup is largely water! It is viewed by most to be healthy, comforting and nourishing, a complete meal in a bowl.
From an operator's viewpoint the convenience of preparing various soups ahead of time can alleviate workloads during busy periods such as lunch intervals when demand is high. The production costs entailed are extremely low as soup can be made in large volumes at a time, with little expertise.
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