bake - May 2014 - 58

cafe

Signature Soups and Salads
According to Technomic, more than half of consumers (55%)

Interesting ﬁndings in Technomic's "Left Side of the Menu:

say they order soup at restaurants at least sometimes, and

Soup & Salad Consumer Trend Report" include:

76% order salad with the same frequency. To continue to drive
purchases and justify price points, soup and salad offerings will

* More than two-ﬁfths of consumers strongly agree that they

need to strike a balance as craveable but healthy, and innova-

visit certain restaurants speciﬁcally because they enjoy the

tive yet familiar.

soup (46%) and salad (43%) these restaurants offer.

"Soup and salad are traditional favorites, but consumers still

* Half of consumers (51%) say it's important that soup can be

expect variety and something different on the menu," says

bundled with other items; 60% say the same regarding salad.

Darren Tristano, executive vice president of Technomic, Inc.

Additionally, 58% of consumers even say that they are more

"Catering to consumers' need for variety when dining out-

likely to order soup as a combo meal than as a single item.

while also striking a balance between craveable, healthy, and
innovative yet familiar offerings that justify price points-will

* Fifty percent of consumers want to try new and unique soups.

be important in driving soup and salad purchases. Operators

Further, more than a third (35%) of consumers say they

may also have room to ramp up soup and salad orders by

purchase soup because they want to try new varieties; 21%

promoting their appeal across dayparts and mealparts."

say the same for salad.

Across the foodservice spectrum, operators are capitalizing

* Ethnic and innovative soups, such as Asian-style ramen and

on the popularity of soup and salad. Restaurants offering soup

chilled varieties, are poised for growth, particularly among

and salad now face considerable competition from the retail

younger consumers. Kale, chopped and grain-based salads

segment; in fact, 54% of consumers told Technomic that they

are trending forward at the restaurant-chain level and in the

source soup from home at least once a week.

retail space.

SOUP FOR THE RETAIL BAKERY

SALAD IDEAS FOR THE RETAIL BAKERY

Four cheese broccoli - A blend of cheddar,
American, Swiss and parmesan cheeses,
tender broccoli and onion.
Black bean vegetarian - Black beans, onions
and garlic, simmered in a vegetable broth
seasoned with sweet and savory Caribbean
spices, and a touch of jalapeno pepper.
Chicken spaetzle - Spaetzle dumplings,
chicken, vegetables, chicken broth.

Asian chicken - spinach, romaine, grilled chicken,
peas, radish, baby corn, green onions, tortilla strips
with Asian dressing
Grilled salmon - iceberg, grilled salmon, tomato, egg,
red onion, celery, banana peppers, Balsamic vinaigrette
Classic Cobb - romaine, grilled chicken, tomato, egg,
bacon, blue cheese, avocado with blue cheese dressing
Italian - iceberg, pepperoni, tomato, artichoke hearts,
green peas, red onion with sun dried tomato dressing

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