Program Overview
No matter what season we’re in, customers increasingly crave soup. Fresh-prepared and ready-to-heat-and-eat soups are poised for significant growth. Beyond having a couple of hot soup wells available, offerings that rotate daily or seasonally in grab and go have potential as well. But there are challenges with plunging in and offering both categories when you’re limited to making soup in-house. The first is infrastructure: “Can you do it all in-house or not?” This depends on factors such as department layout, kitchen capacity, production labor and your methodology for developing, making and merchandising fresh-prepared soups.
But what if customers can’t get enough of the convenience and comfort offered by your delis soup, and you find you can’t keep up with demand? You’d like to have a great hot kettle and grab-and-go soup program, but you just can’t do both without running out and disappointing some customers? NCG has a solution.
NCG’s purchasing department has been working with KeHE to bring you a variety of Kettle Cuisine ready-to-eat soups that you can now order. Each distribution center will have a selection of labor-saving popular soup varieties that appeal to customers and are perfect for prepared food repack grab-and-go and kettle programs.
Benefits
- Fills an immediate need without any time or labor needed for preparation
- Makes it easier to stay well-stocked for maximum shopper appeal
- Creates the ability to offer both hot and cold soup options to satisfy the whole shopper experience
- Allows you to give your customers a larger selection to choose from
- Soup is extremely profitable if done right. Repeat business often comes from word of mouth, so delis must team up to offer the best soups possible to make a successful concept and drive more consumers to the department
Program Details
No matter what season we’re in, customers increasingly crave soup. Fresh-prepared and ready-to-heat-and-eat soups are poised for significant growth. Beyond having a couple of hot soup wells available, offerings that rotate daily or seasonally in grab and go have potential as well. But there are challenges with plunging in and offering both categories when you’re limited to making soup in-house. The first is infrastructure: “Can you do it all in-house or not?” This depends on factors such as department layout, kitchen capacity, production labor and your methodology for developing, making and merchandising fresh-prepared soups.
But what if customers can’t get enough of the convenience and comfort offered by your delis soup, and you find you can’t keep up with demand? You’d like to have a great hot kettle and grab-and-go soup program, but you just can’t do both without running out and disappointing some customers? NCG has a solution.
NCG’s purchasing department has been working with KeHE to bring you a variety of Kettle Cuisine ready-to-eat soups that you can now order. Each distribution center will have a selection of labor-saving popular soup varieties that appeal to customers and are perfect for prepared food repack grab-and-go and kettle programs.
Benefits
- Fills an immediate need without any time or labor needed for preparation
- Makes it easier to stay well-stocked for maximum shopper appeal
- Creates the ability to offer both hot and cold soup options to satisfy the whole shopper experience
- Allows you to give your customers a larger selection to choose from
- Soup is extremely profitable if done right. Repeat business often comes from word of mouth, so delis must team up to offer the best soups possible to make a successful concept and drive more consumers to the department