NEW YORK The Original SoupMan, a 24-unit gourmet soup chain made famous years ago in a Seinfeld episode, is repositioning itself to become more of a fast-casual deli-style sandwich concept.
The chain has already begun offering a New York-style deli menu at its units in Staten Island, N.Y., and at the Mohegan Sun Casino in Uncasville, Conn. The sandwiches, which are served on a choice of rye, hoagie, sourdough, white and wheat breads, or white and wheat wraps, are priced between $5.95 and $9.85. A menu of 50 soups also is featured, with prices ranging from $4.99 to $7.99 per cup and $7.49 to $11.99 per bowl.
SoupMan president and chief financial operator Robert Bertrand said last week that the chain expects to complete the systemwide conversion, which also includes a redesign of the units to feature a New York-themed decor, within about a year.
“Soup is the champion, the star of our restaurants,” Bertrand said. “Before, soup sales accounted for about 80 percent to 95 percent of sales, but now at the Staten Island store, the split is about 60 percent sandwiches to 40 percent soup. Now, as we enter the summer months, we’ll have something else to offer.”
Deli sandwich varieties include The Penn Station, a corned beef and pastrami sandwich topped with Swiss, coleslaw and Russian dressing on rye; The Hudson, a lean, shaved steak and melted American cheese sandwich with mushrooms and mayonnaise on a toasted sub roll; and The Hamptons, thinly sliced roast beef on multigrain toast with smoked apple-wood bacon, onions and sweet horseradish. Soup flavors include turkey chili, tomato basil, chicken vegetable noodle and seafood bisque.
The Original SoupMan, which started out as an independent shop owned by Al Yeganeh on Manhattan’s West Side, has gone on to franchise and operate units throughout New York as well as other markets, including New Jersey, North Carolina, South Carolina, Virginia and Washington, D.C. Yeganeh sold his ownership stake in 2004, but has remained with the company to serve in culinary development.
SoupMan’s new chief executive, Arnold Casale, said the company is looking to expand its profile in the nontraditional foodservice arena, and is eyeing new locations at other casino locations, airports and schools.
Contact Elissa Elan at [email protected].
