Setup for a super soup bar
1979
One key to good food merchandising is providing children with options; and soup bars, with their personalized appeal, are a natural for a school lunch setting. At least two but no more than three soups should be served, with the set up as close to the cashier as possible. All-purpose garnishes (such as croutons which can also be used in salads) should be used but kept to a minimum to avoid confusion. Menu planning makes sure that garnishes compliment soup flavors; surveys indicate that beef-base, vegetable, chicken and tomato are the best selling school soups. Soup combinations, such as chicken vegetable and tomato, will add to soup menu variety. A successful soup bar involves four management principles: planning, execution, control and evaluation.
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