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Spring Menu Insights

Posted on March 05 2019

 

 

 

 

 

 

 

Spring is a time for new beginnings—and refreshed menus. As winter fades away, we find ourselves craving lighter, fresher flavors—but we're not quite ready to give up on soup. Spring is the time to send hearty winter stews into hibernation, to say farewell to the root vegetables and grains that have been in heavy rotation, and in their place, embrace the bounty of fresh vegetables that are showing up at the market. From creamy purees to brothy braises to fresh bean potages, the spring soup recipes showcase the vibrant, delicate flavors of the season. Start getting the most out of spring with these helpful tips. Just because the weather's warming up doesn't mean you have to put away the soup pot. These spring soup recipes are light, refreshing, and make the best of the season's produce.

Which Soups Do Guests Want in The Spring? Tomato basil and vegetable are two soup flavors that historically spike in the spring, so consider menuing them if you want to drive more soup volume.

Which Ingredients Are Guests Looking for At This Time of Year? 25% of guests think ginger sounds like an ideal spring flavor and ingredient, so consider menuing soups with ginger. Also, 39% of guests find zucchini to be an appealing spring ingredient. Just be sure to call it out on the menu to drive more volume.

Don’t Forget—Soup Works Well as A Base: Add more seasonality to your menu. Take ginger for example, use our Signature Carrot, Parsnip & Ginger soup as an ingredient in recipes or as a standalone soup offering.

Spring Is the Time for Summer Diets:74% of consumers say they’re more likely to purchase soup that includes a serving of vegetables and also, when consumers say they want to eat healthily, they’ll often order a soup. Vegetable-heavy brothy soups give you the opportunity to capitalize on the summer body trend.

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