2. Customization simmers at the soup bar
At Providence St. Vincent Medical Center in Portland, Ore., a branded soup bar has increased overall sales of soup without taking customers away from other options, according to Food Service Director Kristen Trout. The soups use frozen, vegetarian bases—a move that saves labor and provides a universally acceptable starting point. From there, customers can add meat, poultry and seafood if they wish, along with black beans, broccoli, kale, peppers, scallions, cilantro, cheese, rice, noodles and other ingredients. Signage offers suggestions on soup combinations, such as Thai Coconut Soup and Vegetarian Pho Noodle Soup—the two favorites, says Trout. The self-service soup program has spurred an increase in participation and now operates in two additonal retail locations. A small size sells for $4.95, while the large goes for $5.95.