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Soup in Summer? Absolutely.

Soup in Summer? Absolutely.


Last Published: 12/22/2017

Soup in Summer? Absolutely.

Soup – it’s seasonal; it’s versatile; it’s profitable for non-commercial operators!


Hot Soup, with its low food cost and high profit margin, is a liquid asset for many café operators. One may not perceive soup as a summer offer, but a good soup attracts consumer attention and creates sizeable sales no matter the weather. In addition, soup is universal in customer’s perception of a healthful and affordable menu offer.

The global soup market is expected to grow at approximately 3 to 4% during the period 2017-2022. The demand for convenience foods (by all customer age groups) is one of the key factors driving the growth of the soup market. About 59% of all the U.S retail canned and packaged wet soup sales are done by The Campbell Soup Company, a contracted entegra supplier partner.

Consumers want to eat something that is delicious, warm and comforting; something that is convenient, portable and can be an economical “on-trend” meal; something that is traditional, innovative and has a healthful halo. Soups hit all these marks throughout every season. According to Campbell’s research, 50% of consumers say that they look forward to eating soup because it satisfies their appetite and they feel healthier after eating soup. Technomic’s Consumer Trend Report recently reported that 64% of consumers are more likely to buy soups incorporated with seasonal ingredients. Seafood flavors, in particular, appeal to both men and women who are searching for a convenient, on-the-go meal to a more healthy, better for you snack. Keeping a dining operation’s Soup Menu on-trend has the power to create moments of pleasure no matter what the season!

To stay in-line with growing – and constantly changing – dining trends, Campbell’s has created new and excitingly seasonal Vegetarian, cleaner label soups with simple ingredients – no artificial flavors; no high fructose corn syrup; no added preservatives; no added MSG; no colors from artificial sources – just like home-made from scratch!

Entegra Program Participants can download the Summer Soup Guide that was done in partnership with Campbell’s. Log on to entegraPS.com and  use keyword search “Campbells”.

David Harral is an entegra Team Member, a Registered Dietitian and has over 25 years of experience in the foodservice industry. He ran his own foodservice operation, has managed multiple café operations and has trained dozens of foodservice managers for many years. He now specializes in developing culinary offers for entegra for all market segments.


Entegra Procurement Services regularly publishes blog posts on food trends and innovations in food services. Entegra is more than a group purchasing organization (GPO): our team of procurement specialists implement strategic sourcing to bring the most value to your business. We help our clients, in many segments ranging from the healthcare supply chain to restaurant supply, to cut costs and consolidate their portfolios.

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