Campbell`s Signature Tomato Bisque with Basil 20307

Campbell’s® Signature
Tomato Bisque with Basil
20307
Campbell’s® Reserve
Kickin’ Crab & Sweet
Corn Chowder
21082
Hearty Chicken & Vegetable Chowder
Link to recipe
Soup, Simplified
Today’s consumers demand food that is healthy, satisfying, deliciously
innovative and cost-efficient. Campbell offers a wide variety of options
to meet and exceed those demands. This quick and easy guide is
designed to help maximize your profits by:
• Developing and ordering the right entegra contracted soup rotation
• Pricing your soups efficiently
• Maximizing the versatility of soup
• Providing guided options to easily execute “soup with excellence”
Campbell’s® Reserve
Roasted Red Pepper &
Smoked Gouda Bisque
16835
2
Table of Contents
Table of Contents listings link to their associated page.
Introduction
Why Campbell’s®.....................................................................................4
Why Soup..............................................................................................5
Market Research.......................................................................................6
Core Menu.............................................................................................7
Product Information, Production, & Recipes
Soup, Simplified.......................................................................................9
Eating with Purpose................................................................................. 10
Product Specifications.............................................................................. 11
Speed Scratch....................................................................................... 12
Recipes................................................................................................. 13
Soup Standards...................................................................................... 14
Pricing & Promotions
Pricing Soups......................................................................................... 15
Steps to Effective Pricing........................................................................... 15
Competitive Pricing Analysis...................................................................... 17
Soup as a Combo.................................................................................. 18
More Ideas to Boost Sales........................................................................ 19
Getting Started
Station Layout.........................................................................................20
Station Setup & Breakdown Basics.............................................................. 21
Support Materials/Soup Resources
Soup Preparation Techniques..................................................................... 22
Soup Equipment and Smallwares................................................................ 23
Point-of-Sale (POS) Signage....................................................................... 24
Soup Self Audit Form............................................................................... 25
3
Why Campbell’s ?
®
Why Campbell’s?
As the world’s largest soup maker, Campbell is dedicated to
delivering on-trend soups that suit your customers’ needs and
maximize your profits. We can help you leverage the trends
and capitalize on exciting sales opportunities. Campbell’s®
branded soups offer:
•H
ighest quality ingredients
Look for these helpful
icons throughout the guide
A resource that aids in
operational excellence.
Advice that can help make
things run smoother.
•A
uthentic, real food taste
• C
ulinary crafted options to be served as is,
or used in recipes
Why Are Brands Important to You
and to the Consumer?
It’s brands that tell the story. Branding represents consistency of
product and service, confirming customer confidence. To your
customer, the inclusion of branded products in your menu is the
implied assurance of quality, and adds meaning – an expectation
and a measure of trust. Serving Campbell’s brands creates that
customer connection.
A link to a web page or PDF
with useful information and/or
strategic insights.
Convenient link back to the Table
of Contents so you can locate the
information you need, quickly.
Flavorful Campbell’s branded soups are crowd pleasing, versatile
performers in the high-volume world of foodservice. To that end,
this guide was developed by entegra Procurement Services®
in partnership with Campbell Foodservice along with
input from entegra customers. This “Smart and
Simple Soup Solutions” guide features only
entegra contracted products.
Keep reading to learn more about how
Campbell and entegra can deliver
exceptional versatility, variety, and
value to your operation.
Campbell’s® Signature
Chicken Tortilla
20304
4
Why Soup?
It’s patron pleasing
Patrons want choices
•S
oup delivers comfort and adventure – 57% of
consumers want “something familiar” and 40%
want “something I cannot make at home or
purchase at retail.”1
•S
oup satisfies two important consumer desires – 69%
of consumers say soup satisfies a craving and 41%
agree they feel healthier after eating a meal that
includes soup.1
• A
menu is, by definition, about choices.
• S
oup is an easy way to offer tremendous variety and
keep your menu fresh, interesting, and satisfying.
Patrons seek value
• T oday’s consumers are demanding better value when
they spend their money.
• S
oup is a proven way to add value and multiply
profits, served by itself, or in combination with
another menu item.
It’s good for you — and
good for your profits
• S
oup is a “hot” on-trend favorite that is appealing
to health-conscious and vegetarian consumers.
Increase your customers’ perceived value with
“healthy halo” soup qualities including reduced
sodium, low-fat, gluten-free, high fiber, vegetarian,
and vegan.
Campbell’s® Signature
Harvest Butternut
Squash
20597
• Soup
can be a real revenue booster on your menu.
It offers a 60% profit margin or higher, has a low
food cost, and it holds well, minimizing waste.
Soup is very portable and can capture add-on
sales from customers on the go.
Soup Increases Check Averages
When it comes to making money, soup may be the sleeping giant
for foodservice operators – with potential profit margins of over 60%.
lad Consumer Trend Report.
Daily Profit
$14.10
$28.20
$42.30
$56.40
Monthly Profit
$423.00
$846.00
$1,269.00
$1,692.00
Annual Profit
$5,076.00 $10,152.00 $15,228.00 $20,304.00
Based on $0.073 cost/oz. cost + labor = $0.75/serving/$3.57 average Limited
Service Restaurant sell price ($2.82 profit per cup)
5
Market Research
Consumers want to order soup both
as a combo-meal item and as a side1
Soup works hard across the
menu and across dayparts1
• 58% of consumers order soup at lunch
• 42% of consumers order soup at dinner
Soup up your bottom line
• S
oup drives traffic – 46% of consumers say they visit certain
restaurants because they enjoy the soup offered1
• Soup commands a good price, especially at full service restaurants1
For more information on soup pricing, click here to go to page 17.
Technomic, Inc., 2014, The Left Side of the Menu: Soup & Salad Consumer Trend Report
1
6
Core Menu
The Core Menu is your go-to list of essential soups to have on hand.
Based on industry trends and competitive retail menus, it ensures that
you have the right combination of options to keep customers happy.
Start with the national top-selling varieties as your foundation, and create
winning combinations with the most popular soups for your specific region.
Use our Core Menu strategy to maximize soup-selling potential.
Core Menu Strategy
Step 1: S
elect from the nationwide top-sellers; click on the soup bowl
icon in Step 4 to download a table listing all of the available
varieties for each Core Menu soup, including manufacturer
and key distributor codes.
Campbell’s® Classic
Healthy Request®
Chicken Noodle
04142
Top-Selling Soups, Nationwide1
Top Growth Flavors, Nationwide1
Broccoli Cheese
Baked Potato (without bacon)
Chicken Noodle
Clam Chowder
Chili Chicken Vegetable
Tomato Bisque
Crab Chowder
Chicken Tortilla
Lentil
Tomato Basil/Roasted Tomato Basil
Chicken Tortilla
Lobster Bisque
Tortilla Soup
Boston Clam Chowder (clams and fish)
Tomato Basil
Cream of Potato
Mushroom Bisque
New England Clam Chowder (clams)
Potato Leek
*
Chicken Rice
*Chili ranks third in overall sales, when considered in the overall frozen soup format.
Supply Track® 12 months ending 12/13
1
7
Core Menu
Core Menu Strategy (continued)
Step 2: C
ompare and balance this list with top-selling frozen soups in your region — be sure to consider
your regional growth flavors.
The top three ranked varieties across the U.S. are 1) Broccoli Cheese, 2) Chicken Noodle, and
3) Chili with Beans. Beyond these flavors, the frozen soup category skews to regional flavor preferences.1
Overall Soup Sales by Geography1
A survey of all U.S. soup brands
Central
West
Northeast
Click here for a detailed
map and list of top
Campbell’s flavors by region.
South
West Top Flavors
Central Top Flavors
South Top Flavors
Northeast Top Flavors
Chicken Noodle
Chicken Noodle
Chicken Noodle
Chicken Noodle
Boston Clam Chowder
Chili-Beef w/Beans
Broccoli Cheese
Chili-Beef w/Beans
Broccoli Cheese
Broccoli Cheese
Chili-Beef w/o Beans
Italian Wedding
Chili-Beef w/Beans
Cream of Potato
Cream of Potato
New England Clam Chowder
Minestrone
Chicken & Rice
Chili-Beef w/Beans
Broccoli Cheese
Tomato Bisque
Chicken Tortilla
Chicken Gumbo
Lobster Bisque
Step 3: C
onsider seasonality, holidays, regional/ethnic flavors,
and the number of soup wells in your operation.
Step 4: P lace your order!
Click Here for our Core Assortment Procurement Matrices.
• F rozen: Top Sellers, Top Growth Flavors, Seasonal, Regional,
and Ethnic Flavors.
• Thermal: Top Sellers
Frozen Soup Category
Growth Flavors by Region
Calendar YTD 2014
(ending August)
Recommended Soup
Strategy — Operations
Supply Track® 12 months ending 12/13
1
8
Soup, Simplified
Easy to make. Easy to sell. Easy to buy.
With 143 chef-designed, patron-inspired flavors, Campbell’s portfolio is organized
into three categories to make it simple to find the right soups for your operation.
From the timeless favorites of Campbell’s® Classic to the authentic flavors of
Campbell’s® Signature to the indulgent, complex tastes of Campbell’s® Reserve,
Campbell’s diverse portfolio offers the perfect soup to satisfy any craving.
lick on each of the three soup categories below to link to
C
product specifications, health information, and more.
Time-Tested Patron Favorites
Authentic, On-Trend Flavors
Premium, Indulgent Soups
45 Classic Soups:
72 Signature Soups:
26 Reserve Soups:
• Vegetarian: 17
• Vegetarian: 24
•V
egetarian: 5
• Vegan: 1
• Vegan: 2
•V
egan: 1
• Healthy Request®: 8
• Gluten Free: 3
• Low Sodium: 7
• Healthy Request®: 9
9
Eating with Purpose
Campbell offers many delicious soups to accommodate
the unique health requirements of today’s consumers.
Health and Ingredient claims include...
Contains no gluten
Contains no meat, poultry, fish, seafood or
animal byproducts including dairy and eggs
Contains no meat, poultry, fish or seafood
140 mg or less of sodium per 8-ounce serving
Each 8-ounce serving is low in fat and
cholesterol, with 480 mg of sodium or
less. Contains at least 10% of the daily
recommended value for one of the following:
vitamin A, vitamin C, calcium, iron, protein or
fiber.
Focus on Wellness
For additional health-conscious recipes,
products, and other useful resources, visit the
Focus on Wellness area of our website.
Souper Soups:
A Great Solution for your residents
Click here to see Campbell’s Souper
Soups recipes – an affordable way to
deliver the taste your residents want
and the calories, protein, and fiber
they need.
Heart-Healthy Recipes
Download the Campbell’s American Heart
Association Certified Recipe Guide.
View recipe photos on page 13.
Campbell’s® Signature
Healthy Request® Harvest
Tomato with Basil
19120
Please note that the Heart-Check Food Certification does not apply to recipes or information reached through links unless expressly stated.
10
Product Specifications
Campbell’s® Classic
Chicken Noodle
01256
Formats
• Condensed 50-ounce cans
• Condensed 192-ounce pouch
• Ready-to-eat 50-ounce cans
• Ready-to-eat 7.25-ounce cans
Click here for details
Campbell’s® Signature
Hearty Beef Chili
with Beans
08165
Formats
• R eady-to-cook condensed frozen
3/4 lb tub yields approximately
384 fluid ounces
• R eady-to-eat frozen 4/4 lb pouch
yields approximately 256 fluid ounces
Click here for details
Campbell’s® Reserve
Roasted Red Pepper
and Smoked Gouda
16835
Formats
• R eady-to-eat frozen 4/4 lb
pouch yields approximately
256 fluid ounces
• R eady-to-eat frozen 4/3 lb
pouches*
Click here for details
Campbell’s® Chicken Pho Broth, Vegetable Pho Broth and Spicy Chicken Soup are available in a 4/3 lb. condensed frozen pouch.
Chicken Pho Broth and Vegetable Pho Broth yield approximately 960 fluid oz and Spicy Chicken Soup yields approximately 576 fluid oz.
*
*
11
Speed Scratch
Speed scratch is a great way to get unique, homemade taste using pre-prepared product.
Cooking with Campbell’s® Classic 50-ounce and Campbell’s® Signature and Reserve
frozen soups can help you achieve a variety of flavor profiles and recipes customized to
your needs across preparation, cost, and nutrition parameters.
Benefits of speed scratch include:
• R educed waste because product comes ready-for-assembly
• R educed need for expensive skilled labor
• Consistent preparation brings product uniformity
• Reduced cleanup time
•E
asier inventory and handling
• Just mix, heat, bake, or assemble – and serve!
Asian Lettuce Cups made with Campbell’s®
Healthy Request® Tomato Soup Link to recipe
Seasonal Soup Guide: This quarterly publication provides operators
with tips for merchandising in retail soup operations including suggested
varieties, pricing, and recipes.
Build-A-Bowl™: An easy and profitable way to satisfy consumer
cravings for feel-good meals that are also customizable. Try this great
soup station platform in healthcare, ski resorts, and country clubs. Recipes
include: Loaded Potato Soup, Buffalo Chicken Soup, Chicken Corn
Chowder, and Cheeseburger Soup.
New! Swanson Unsalted Chicken Broth.
®
• Information Sheet
• Recipe: Chicken Noodle Soup (with Unsalted Chicken Broth)
• Recipe: Chicken Marsala (with Unsalted Chicken Broth)
Chicken Parmesan Soup with Campbell’s®
Healthy Request® Tomato Soup
Link to recipe
Launching in September 2015!
Campbell’s Signature® Culinary Foundations.
• Information Sheet
• Recipe: Asian Chicken Noodle Soup (with Chicken Soup Starter)
• Recipe: Tuscan Kale and Bean Soup (with Vegetable Soup Starter)
12
Recipes
Braised Kale with Chickpeas and Quinoa
This savory Mediterranean-inspired dish is made with kale,
chickpeas and quinoa sautéed with Campbell’s® Healthy
Request® Tomato Soup and garnished with feta cheese.
Total Time: 30 Minutes
Serving Size: 1/2 Cup
Effort: Easy
Yields: 30
Click for recipe
Harvest Salad with Butternut Squash
Vinaigrette
This fruit and root vegetable salad is delicious, tossed with a sweet
vinaigrette made with Campbell’s® Signature Harvest Butternut
Squash Soup.
Total Time: 25 Minutes
Serving Size: 1 Each (1 Salad)
Effort: Easy Yields: 24
Click for recipe
Crab Ravioli in Creamy Tomato Sauce
Ravioli for the seafood lover, featuring Campbell’s® Reserve
Bayside Crab & Cream Bisque Sherry.
Total Time: 55 Minutes
Serving Size: 1 Serving (8 ravioli, 1 cup sauce)
Effort: Medium Yields: 16
Click for recipe
13
Soup Standards
Stock your station with appetizing soup accompaniments, and increase your profits!
Breadsticks and garlic bread are the most preferred soup accompaniments, driven
strongly by consumers aged 18-34; however, consumers aged 35 and older
show a notable preference for saltine crackers.1
Campbell’s® Reserve
Riverboat Red Pepper
& Crab Bisque
21091
Entegra recipes for suggested fresh-baked Soup
Accompaniments (includes recommended production
equipment); also includes specialty cracker brands
from Campbell
Entegra Soup Accompaniment Grocery List
Recommended Soup Station Standards
•D
isplay bakery products in parchment-lined baskets – gives a fresh/hygienic
appearance.
• Provide tongs, spoons, etc. for fresh-baked and dry topping items.
• Display soup labels that include product ingredients.
• Price daily combos with 8-ounce soup, then try to upsell to a larger size soup.
•S
oups should be initially heated to at least 165 degrees F and then held (at
a self-service soup bar) between 140 degrees and 160 degrees F (per HACCP
guidelines).
•K
eep a full supply of bowls, containers, and lids available. Do not overstock;
replenish during service, as necessary.
Use these guidelines
as the foundation for
your customized soup
display. These tips are an
essential starting point to
build upon — to ensure
an appetizing display
that will keep customers
coming back.
• Provide three portion size options at minimum: 8-ounce, 12-ounce and 16-ounce.
•M
onitor soups to ensure quality. Keep the lid on to prevent evaporation. Stir
frequently during service times to prevent skin forming on the sides of the
container. Replenish soup if garnish has been depleted.
•U
se menu boards, signage, and point-of-purchase displays to bring attention to
the station.
• Bakery products must always be fresh; do not use day-old items.
Technomic, Inc., 2014, The Left Side of the Menu: Soup & Salad Consumer Trend Report
1
14
Pricing Soups
Pricing is one of the most effective marketing tools. It promotes
the product’s image and drives customer demand and profits. It is
especially crucial to price soup effectively...
Campbell’s® Reserve
Kickin’ Crab & Sweet
Corn Chowder
21082
• Soup has a high customer value perception and low food
cost resulting in a greater than average profit-per-transaction.
• Price premium and specialty soups, such as bisques, stews,
chowders, and chili, at higher price points than standard or
light options, such as broth and cream-based soups.
Steps to Effective Pricing
STEP 1: build Station menus
Consider food production capabilities and product costs in
determining the menu items that will sell in your marketplace.
step 2: Conduct Competitive Analysis
Review competitor prices of similar products. Be sure to note the
portion and price of each item. Find like items in stores, restaurants,
or online. Evaluate at least one local and one national competitor.
step 3: Determine prices
step 4: Evaluate prices compared to
competitors’, based on the “5 Ps” of Pricing:
Product
Serving a larger portion of soup (12 or
16 ounces) combined with a discounted,
high-quality specialty cracker, or bakery
item, raises the perceived value to a
bonus while allowing for an “add-on”
price increase. You may also combine a
soup offering with a salad or sandwich.
More info on Soup Combos
Customers view this “soup combo” as
a wholesome and inexpensive meal
and are willing to pay for “luxury” in
their choice.
People
• How does the competitor’s product compare
to yours?
• Does the competition use suggestive selling?
• How is the product presented?
• Do they engage the customer?
• Is the product selling?
Price
• How does their pricing correspond to yours?
• What is their pricing strategy? (Combos, trade-up,
frequency program, value meals, etc.)
• Are they in professional uniform?
Promotion
• How do they advertise?
•H
ow do competitors promote their products?
(Combos, POS advertising/merchandising,
signage, etc.)
Place
• How does it look? (Ambience)
• Where is the soup area/station located?
(High traffic, captive audience, major highway,
shopping center, etc.)
15
Pricing Soups
Steps to Effective Pricing (continued)
step 5: Finalize prices based on your
location’s goals for profitability
Campbell’s® Reserve
Mushroom Brie Bisque
with Madiera Wine
21074
• B
e sure that you understand your desired retail food cost
percentage, and what part your soup station plays in
the overall bottom line to determine if your pricing
strategy is sound.
• C
omparison-price the soup offerings against national chains,
restaurants, grocery/convenience stores and like competition
in your immediate area. Take note of combos in restaurant/café
environments. You may also utilize this guide’s Competitive
Pricing Analysis beginning on the next page.
• E
valuate your final price using what is sometimes called the
6th Pricing “P” – Psychological Pricing — or “Pricing to the 9’s.”1
It may sound strange, but research shows a psychological advantage
in “Pricing to the Nines.” Prices ending in an odd number will
increase the likelihood of customers making a purchase -- and prices
ending with the number 9 are so effective that they can outsell even
lower prices for the exact same products. Retailers have proven
that items “Priced to the 9’s” routinely outsell a lower price by
approximately 24%.
• How to price to the 9’s: an item you want to sell for $2.00
should become $1.99; $2.50 should become $2.49; $2.75
should become $2.79; $3.00 should become $2.99; etc.
• Pricing to the 9’s tends to trigger impulse purchasing through
perception of a bargain, deal or steal. Round your sell price up
or down to the closest “9”.
Pricing Q&A
Q: C
an I get more for this item in my
marketplace?
A: C
heck the competition and historical
sales data. Know the customer’s
“threshold price” – what the market
will bear.
Q: D
oes the product have a high
perceived value?
A: T he answer will ultimately influence
the customer’s buying decision.
Q: H
ow often should I review prices for
necessary adjustment?
A: At
least quarterly and/or each time
you introduce a new product.
• Customers are less likely to object to an increase in prices
that end in the number 9.
1
1) Anderson, E.T. and Duncan, I.S. “Effects of $9 Price Endings on Retail Sales: Evidence from Field Experiments.” Quantitative Marketing and Economics 1, 93-110.
2) Wikipedia. “Psychological Pricing.” Retrieved April 17, 2015 from https://en.wikipedia.org/wiki/Psychological_pricing
16
Competitive Pricing Analysis
Download entegra’s Competitive Pricing Analysis and edit with
information from your direct competitors, especially those within a
five-mile radius.
Panera Bread, Jason’s Deli, McAlister’s Deli, and Corner Bakery Café
are good starting points for competitive analysis, as they sell the most
soups compared to other restaurant chains. And remember your local
grocery store that has a soup and salad bar. Measure your sales both
against these leaders and against the nearest competition that has the
most similarities to your operation. Be sure to download and utilize
entegra’s Competitive Pricing Analysis for your geographical area.
Campbell’s® Signature
Buffalo Style Chicken
with Blue Cheese
20596
Soup Pricing National Averages1
8-ounce cup of soup
• Limited Service Restaurants......$3.57
• Full Service Restaurants...........$5.49
Combo Pricing:
Soup + Sandwich or Salad
• Limited Service Restaurants......$7.27
• Full Service Restaurants...........$8.83
Sample Analysis2 of national fast-casual locations
Featuring best-in-class soup execution
National/Regional
Cup (8 oz.) Bowl (12 oz.) BOWL (16 OZ.) Bread Bowl As Part of a “Pick 2”
LocationOR COMBO
Panera Bread
$4.29
$5.09
N/A
$5.29
$8.79
Jason’s Deli
$2.99
$3.99
N/A
$4.98
$7.29
McAlister’s Deli
$3.79
$4.89
N/A
$5.88
$7.29
Corner Bakery Café
$3.99
$4.99
N/A
$6.88
$6.99
Your closest competition’s café to be completed as part of your Competitive Pricing Analysis
Technomic, Inc., 2014, The Left Side of the Menu: Soup & Salad Consumer Trend Report
Technomic Menu Monitor, March 3, 2015
1
2
17
Soup as a Combo
Combos are a great way to build profitability. They present a wider array of choices for the
customer, encouraging them to try new options with a minimal price increase. At the end of
the day, your average check goes up — and so does your profit margin.
Combo Ideas: Try pairing soup with...
Campbell’s® Classic
Tomato Soup
00016
• Sandwiches
• Salads
• French fries
• Freshly-baked breads, biscuits, muffins, etc.
• O
ther soups – buy a 12-ounce soup for regular price
and get an 8-ounce cup for a discount
Combo Design and Pricing Strategies
Use your competition as your guide. There is usually a trade-up of portion size in the mix,
where price reduction on the whole combo may be as little as 5-10 percent. Ensure that
you will make equal or more profit from the combo than you would have without a combo.
(The profit increase is from selling a larger size and more items.) If customers usually
buy a medium soup, trade them up a large soup combo with sandwiches, fresh-baked
accompaniments or side salads.
• Sell a combination of products at a percentage off an item that complements soup
• Offer a bundle that adds soup to a meal for an overall discount
• Use the most popular items on the menu in combos to assure greater participation
18
More Ideas to Boost Sales
The Campbell Foodservice website offers several resources to turn your
soup station into a sales sensation. These include...
Beyond the Bowl (PDF) shows the amazing things you can do with
Campbell’s® Signature soups, with garnishing and recipe ideas to
help you take flavor further — without adding SKUs to your order list.
7 Days of Soup offers a sample seven-day soup menu — utilizing
Campbell’s® Signature soups — offering a variety of flavor experiences,
including broth-based soups, stews, chowders, chili and vegetarian
options. It’s a great way to keep patrons coming back for their favorite
flavors, week after week!
hat’s in a Name? The right menu name has the power to attract patrons.
W
Get samples here of creative, appetizing naming ideas for Campbell’s®
Signature soups.
Soup Garnishing Tips: Step up your presentation with these great ideas
that make soups feel fresher, more premium and more delicious. Patrons
perceive garnished soups as higher-value, so you can charge up to 25%
more!
Campbell’s® Classic
Tomato Soup
00016
Top 10 tips to build soup sales
1. Offer Variety. Three or four different soups a day is perfect.
2. Mouthwatering Names. Use great names and tantalizing menu descriptions.
3. S
ample to Enhance Their Experience. Promote new soups and minimize waste
by offering small samples.
4. Size to Sell. Offer both cups and bowls to maximize your customers’ options.
You may also offer one-ounce sample cups.
5. Create Combo Value. Pair soup with salads or sandwiches in creative ways.
6. Combine Soups. Put two Campbell’s soups together and create a new sensation.
7. Make Soup a Meal. Serve it with bread or even in a bread bowl – at a higher
price point.
8. Make Soup a Snack. Mid-afternoon? Late at night? Why not?
9. Dress It Up. A little garnish can justify a lot more profit.
10. Cook With It. Use soup as an ingredient in sauces or in other dishes.
Entegra Recommended
Soup Containers and
Ordering Information
Campbell’s Flavor Fusion
Recipes – combine two
great-tasting Campbell’s
soups for a truly unique,
flavorful creation!
Everyone loves tomato
soup – try these simple
“Customization Ideas”
when serving Campbell’s®
Tomato Soup to create
interesting, fun and
delicious soup that can
even become a meal!
19
Station Layout
Use these diagrams as a basis for setting up your soup station. Depending on how many wells your station
offers, you may want to repeat the more popular soups. Click Here to download Station Layouts
Soup
Spoons
Fresh-Baked
Offering
Soup Containers
& Lids
Crackers/
Dry Toppings
Fresh-Baked
Offering
Use this area to feature
more of your most
popular soup every day.
(Example: Offer Chicken
Noodle Soup or Regional
Favorite daily)
Crackers/
Dry Toppings
Fresh-Baked
Offering
Soup Containers
& Lids
Soup
Spoons
Soup
Spoons
Fresh-Baked
Offering
Soup Containers
& Lids
Soup
Spoons
Crackers/
Dry Toppings
Soup
Spoons
Crackers/
Dry Toppings
Soup Containers
& Lids
Fresh-Baked
Offering
Entegra’s Recommended Soup Containers and Ordering Information
20
Station Setup & Breakdown Basics
Setup
Breakdown
First
• Prep all ingredients for the day’s menu and hold
according to recipe.
• Turn off all soup kettles/warmers.
Second
• Produce the amount of soup based on historic
customer counts.
• P repare fresh-baked accompaniments that are
appropriate for selected soups (bread, rolls, muffins,
etc.).
• R eturn all left-over food items to kitchen and deliver to
cooks for storage following HACCP guidelines.
• F resh-Baked items should not be re-served – use for
croutons, bread crumbs, etc. DO NOT DISCARD!
•E
mpty water from soup kettles/warmers. Clean and
wipe wells.
• Transfer all soiled utensils to kitchen for washing.
• Clean all baskets and return them to station.
•U
se historic customer counts to determine counts
for fresh-baked preparation.
• R eplenish soup containers, lids, soup spoons and
packaged crackers.
• Crackers and Dry Toppings out to soup area.
•C
lean and sanitize counters and stationary equipment.
Third
• Pre-heat soup wells – if necessary, fill wells with water.
• R eturn service utensils (tongs, spoons, etc.) to station to
be ready for next meal.
•S
et out accompaniments at station (including
complimentary crackers).
• Prepare signage for the day.
• Stock 8, 12, and 16 ounce containers and lids.
• Stock soup spoons.
Campbell’s® Signature
Broccoli Cheddar
20301
•A
ssure that all necessary sneezeguards, covers,
lids, etc. are properly in place.
• R e-stock biscuits, rolls, muffins, and crackers as
necessary – keep assortment looking fresh and full.
• If self-serve, monitor station consistently throughout
service to prevent contamination of food by
customers and to monitor soup temperatures
per HACCP standard.
Fourth
• Rethermalize soup (per HACCP guidelines) in batches
as needed for service; or, prepare soups as close
to time of service as possible to assure freshness.
21
Soup Preparation Techniques
Download the Resources from this page for complete handling
guidelines, with information on:
• Receiving
Ready-to-Eat Frozen Pouch
Soup Handling Guidelines
• Storage
• Thawing
Frozen Condensed Soup
Handling Guidelines
• Heating Procedures/Optics
• Opening Pouch or Tray Pack
• Serving Soup
• Leftover Handling
Campbell’s® Reserve
Wicked Thai Style
Chicken & Rice
20805
22
Soup Equipment & Smallwares
Equipment
Branded equipment and stations yield increased soup sales
and higher check averages; you can self-brand as your own
“Soupery,” or leverage the widely-recognized Campbell’s®
brand with these available options.
Non-Branded:
• Non-branded equipment
• Do-it-yourself signage
Partially Branded:
• Non-Campbell’s-branded equipment
• Campbell’s point-of-sale signage
Fully Branded:
• Campbell’s-branded equipment
L Y
F R E S H
R E D
P R E P A
S H I N G
N O U R I
S O U P !
• Campbell’s signage
• The Soupery™ equipment from Campbell’s has a clean,
modern look, and allows you to promote soup offerings
as your own.
Campbell’s Soup Station Equipment
Smallwares & Non-Branded Equipment
If ordering non-Campbell’s branded smallwares, approved
smallwares suppliers include Hubert and Edward Don.
Hubert ordering website.
Click on “Products > Order Guides”, then click on
“Soup Guide” to access the recommended soup
smallwares list (login/registration required)
Edward Don ordering website.
Click on “Place Orders > Order Guide”, then click
on “Soup Program” to access the recommended
smallwares list (login/registration required)
23
Sample Menu Flyers
Point-of-Sale (POS) Signage
Campbell Foodservice makes it easy to make quick sign changes
or incentivize customers to purchase more with the customizable
print-on-demand POS program.
For more information, contact your Campbell’s sales representative.
24
Soup Self-Audit Form
Entegra’s Soup Station Self-Audit Form
This form will help you stay on top of food safety and handling,
as well as employee management for optimal customer service.
This audit is completely optional, but will assist with assuring that
your soup station remains a customer destination area in your café.
Campbell’s® Signature
Moroccan Vegetable
with Chickpea and Lentil
21813
25
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