Restaurateurs understand that soup can be heart warming, popular with customers, perceived as being healthful and, if prepared correctly, low in food cost.
 At the same time, though, they also are finding that it’s good for reinforcing the brand and even encouraging creativity among staff.
 Creativity and health seem to be key drivers in soup sales, according to Datassential MenuTrends, which has found that formerly popular varieties like clam chowder or French onion today have ...

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