A Soup Spoon Full of Data – Fall Trends

Summer might be over, but that doesn’t mean we have anything left to look forward to… like soups! 

September is often that transition month, we still get some warm humid days, but there are some hints that fall is right around the corner. The leaves might start to change, the sun is going down earlier and the evening temperature is becoming more crisp. It also means that consumers are going to be craving some warm and hearty entree soups, stews and chowders.

We’re digging into a full spoon of soup data.

Soup is found on 70% of unique menus and at 37% of unique locations across the US, making them one of the most widespread dish types.

  • Price: Of that 70% of menus, roughly half are in the $$ segment which means locations with an average entree price of $7-12.
  • Trends: The average price for a soup item in the US is $6.40 with the most common price point being $4.00, and a long tail of more expensive items.
  • Veggies: Onion, tomato, mushroom, and corn are the top four vegetables that are featured in soups. No other vegetables rank on more than 10% of menus featuring soups.
  • Protein: By pricing segment, lower priced menus are more likely than any other restaurant tier to offer chicken as a soup protein. In fact, chicken is twice as likely to be featured, than the next highest featured protein, which is pork
  • Swimming with the fishes: Seafood as a main protein in soup becomes more common as you navigate to higher priced menus. Lobster, shrimp and crab crack the top 5 proteins on menus with an average entree of over $18.

Whether you are bringing back some soups from last fall or experimenting with new soup, stews or chowders, it’s important to understand the local landscape of what’s available to your consumers and what types of dishes they might be exposed to.

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