Having graduated from a culinary arts academy I am currently seeking out my niche in the food service industry. My thought now are this, SOUP. Fresh, homemade soup, never frozen, delivered fresh to your restaurant daily. This thought is mainly for smaller, lightly staffed businesses, though of course it may appeal to anyone seeking to reduce work and possibly food costs!
You see, having done it, I know how much of a pain it can be to have to make soup in addition to all your AM prep jobs, add to this orders coming in. How about if you could just have your soup delivered fresh daily. Available in 1, 2.5, and 5 gallon packages, this delicious homemade soup, with only the freshest in season ingredients would cost you a dollar or less a bowl! For the average menu price of $3.50, this would be $2.50 in your pocket for no hassle beyond pouring it into a hotel pan to stay warm!
My question is this, how many of you would be interested in a proposition such as this? I just want to test the waters before I start to boil them for my product! [:)] I would welcome any insight you could give me, questions, comments. Please, tell me what you think because I believe I could set myself up a fairly lucrative trade if this done properly. And consider this, if it’s not soup, I may be setting up something you might see as competition! [;)]
These folks have been mentioned here and in some trade rags.. You might want to check them out:
Like localnet, I think it could be a great idea IF you can make it profitable. Wholesaling at $1 a bowl makes me wonder if your calculator batteries died!
Using a certified kitchen, make sure you have factored-in rent, heat, light, packaging, delivery, advertising, marketing (leaflets/pamphlets), smallwares depreciation/replacement, labor (yes, you will need to be paid), taxes, etc, above your food costs.
Generally speaking your COG (food&packaging) plus Labor shouldn’t be over 68% and your rent and all other expenses (office, repairs, etc) shouldn’t be over 25%. At least that’s a rough guide for calculating.
As you’ve realised, larger restaurants make their own but there are alot of smaller restaurants, some of whom are probably sick of the same frozen offerings from their whole supplier. As well, some restaurants here are not certified for full cooking and can sell only prepared food; they could be your first contact. Also, the concept might be more viable if you also set-up to sell soup from a mobile unit, establishing a name and rep. Just a thought. Good luck!
Have you run the numbers on the profitability of such a plan, both for you and the restaurant? It sounds like a great idea, but would it pay for itself and how many accounts would you need to show a profit, much less keep the lights on? I know here in MI I would need a different license to produce food for resale. Have you looked into this yet? As you will need a government approved commercial kitchen to make your soup as well as falling under more costly regulation$.
HI Daskiz, we make all our own soups, Clam Chowder, Chicken noodle, and so on. We do scratch/ homemade lunch specials and in many cases I like to say we make it in house. I like to sell an account saying we make this and that, it help my client see they are buying into a Chef run operation. Over the past few years there have been many new frozen soups available. These are a few offered in my food service guide.
Bisque Red pepper and smoked Gouda
Dungeness Crab corn Bisque
Lobster Bisque w/sherry
Mushroom and Brie Bisque
Red Rock Seafood Bisque
Roasted Tomato and Portabella mushroom Bisque
I have tried the Red pepper and Gouda and thought it was good, and also the Mushroom. I think a lot of places are using these for a soup and salad bar or starter. With all the labor saving tools needed in the kitchen now a days, this would be one area. MOst of the Chefs I know are looking for labor saving ideas that add to their restaurant and not give the impression that everything is from a box or frozen. ……. Take care………………Bill
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