Campbell`s Signature Tomato Bisque with Basil 20307
Transcription
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 www.entegraPS.com • 866-ENTEGRA • [email protected] • © 2015 entegra Procurement Services Confidential and proprietary to entegra. Do not share or post without proper consent.