No matter the season or the occasion, soup is a foodservice favorite. From hearty chowder to refreshing gazpacho, elegant bisque to earthy baked onion, there’s a soup recipe that suits.
Customers love the opportunity to try new kinds of soup, and they appreciate the value it represents. Operators count on soup to fit multiple meal functions—lunch, dinner, appetizer, or main course—and to perform wonders with ingredient utilization and food and labor costs.