Taking stock: How soups can become the most profitable part of your menu

Guidelines for the preparation of soup stocks from high quality convenience soup and food bases are discussed for food service firms interested in ways to stretch their food purchasing dollar. Food base costs relate to high quality soup profits, with a markup over costs o 500-2000%. Examples of food...

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Bibliographic Details
Published inCooking for profit (USA) no. 395
Main Authors Kosec, J, Cichy, R
Format Publication
LanguageEnglish
Published 15.12.1983
Subjects
COMERCIO
COMMERCE
GANANCIAS
INDUSTRIA HOTELERA
INDUSTRIE DE LA RESTAURATION
POTAGE
PRODUCCION ALIMENTARIA
PRODUCTION ALIMENTAIRE
PROFIT
SOPAS
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Summary:Guidelines for the preparation of soup stocks from high quality convenience soup and food bases are discussed for food service firms interested in ways to stretch their food purchasing dollar. Food base costs relate to high quality soup profits, with a markup over costs o 500-2000%. Examples of food base and soup base soups and of a variety of hearty, spicy and light-soups are given. Soup promotion mechanisms (e.g.: 3 or 4-in-1 soup samples; soup bars) are described, and 5 explicit quantity size soup recipes (5-6 quarts per recipe) are included. (wz)
Bibliography:S40
8700749