In the food industry, customization is key to keeping a
steady influx of happy customers; but, if you’ve ever gone to a soup and salad
bar, many restaurants focus more on the salad toppings while the soup section
leaves something to be desired. Sometimes the most you’re offered is a packet
of crackers.This soup season, it’s time to turn that trend around.
The Soups
You know that disappointed look some customers get after you list off your soups of the day? Here’s your chance to avoid that. Similar to the craft burger craze, the list of things you can use to top a good soup is endless. Be sure to offer two or three different types and try to have a vegetarian option – good, common soups are tomato basil, beef vegetable or chili, but now would be the perfect time to let your chef’s creativity shine.
Vegetable and lentil soup, Mexican and Italian-inspired
soups and even cheeseburger soup all offer delicious starting points that would
allow customers to create countless combinations.
Ambient and
Chilled Toppings
If you’re unsure how diners will react or how quickly
they’ll catch on, offering ambient (non-chilled) ingredients like crushed or leafy herbs,
freshly ground peppers, toasted nuts, croutons, tortilla chips, and cracker
assortments can be a great test run – all you need to do is replenish as food
depletes. Try storing ingredients in shallow pans; you may need to refill more
often, but diners will appreciate the freshness.
It may be a good idea to offer a few more staples
like onions, cheddar cheese, sour cream, and bacon bits for your chili
fanatics. Consider setting up a cold topping station where
temperature-sensitive ingredients should be held – things like Pico de Gallo,
avocados, Greek yogurt or sour cream. And being based in Wisconsin, we know
how much diners love their cheeses, so it’s good to offer a nice variety. Anything
goes well on a cheeseburger soup and French onion needs a sprinkle of Swiss!
Warm Toppings
Two words. Bacon bits. Bacon mingles well with most foods,
so having freshly crushed bacon bits on hand is a must. Grilled and sliced
jalapenos or habaneros will please those who enjoy some heat, or other grilled
and chopped veggies are flavorful add-ons. Cooking toppings with flavors that
complement soup choices can also go a long way.
The Verdict
Really, there’s an abundance of options when it comes to
soup toppings, so why pass on an opportunity in this “build-your-own” dominated industry? Your chefs will love the freedom, diners will love the flavors, and
you will love the profits.
