- Convenience Channel
The first month of 2017 is in the books, which included a slight downturn in restaurant patronage. The National Restaurant Association (NRA) found that despite a decline in restaurant traffic, many operators remain optimistic about 2017 sales. Despite the NRA’s Restaurant Performance Index reading for December 2016 of 100.5, down from November 2016’s register of 100.7, “the association considers the industry to be in expansion mode when the index reaches above 100.”
Now is the time to menu foods that can cover a variety of consumer needs, without increasing your costs or labor. Adding a signature soup to your menu can help boost sales and add more diversity. Soup can easily be a snack, appetizer or a meal. Allowing consumers to pick their own “combo meal” or select from several sizes increases consumer interest by giving some control to the customer.
Take a look at the articles below for ideas on how to menu and use soup to your advantage.
Chief Marketing Officer
KeyImpact Sales & Systems, Inc.
Pure Foodservice. Pure Results.
The National Restaurant Association's (NRA) Restaurant Performance Index (RPI) saw only a very small change in the last two months of 2016, registering at 100.7 in November and 100.5 in December. According to the NRA, "mixed sales and traffic results were offset by a generally optimistic outlook for business conditions in the months ahead."
The Consumer Confidence Index decreased in January to 111.8 points. Lynn Franco, Direct of Economic Indicators at The Conference Board explained that “the decline in confidence was driven solely by a less optimistic outlook for business conditions, jobs, and especially consumers’ income prospects. Consumers’ assessment of current conditions, on the other hand, improved in January. Despite the retreat in confidence, consumers remain confident that the economy will continue to expand in the coming months.”
Soup is becoming a big player on menus. It is a versatile offering that doesn't add a lot of extra work to back of house operations. Nation's Restaurant News suggests that it's also good for introducing new flavors to the menu.
Make Your Own Soup-er Star
Update your menu with a signature soup! Take a look at this report from Technomic that shows what flavors are warming up soup menus. Create your own take on today's most popular soups and give consumers something new to crave.
KeyImpact represents the following brands across the continental U.S. that offer a variety of solutions for your menu needs: Blue Bunny Ice Cream; B&G Foods - Cream of Wheat, Durkee Spices, Las Palmas, Maple Grove Farms of Vermont Maple Syrup, Ortega; Cargill - TNT Burger Patties, Shady Brook Farms Turkey, Eggbeaters, Diamond Crystal Salt, Crisco Shortening & Oils; Bumble Bee; Clabber Girl; CSM Bakery Solutions; Domino Sugar; Seviroli Foods; Perdue - Harvestland, Coleman Natural; Trident; Saputo Dairy.
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