Canned and frozen soup can be used to cut the time it takes to make complex dishes, stews or casseroles. By using high-quality prepared soup canned or soup frozen, you can offer the very best to your patrons at a better price and with faster service.
Frozen soups come in a large variety of flavors from reputable frozen soup companies, including broccoli, tomato, minestrone or Mexican tortilla soup. Top canned soup labels can fill your shelves to make it easier to make a pot of soup or casserole. Many restaurants and food service businesses use frozen and canned soup of some kind in their recipes. When considering what canned and frozen soup to use in your business, you should:
1. Decide on the canned and frozen soups you would most like to have on hand as ingredients for more complex recipes.
2. Find reputable canned and frozen soup processors and suppliers to keep you stocked while providing top customer service.
3. Buy specialty frozen or canned soup from frozen and canned soup manufacturers and suppliers.
Decide on the canned and frozen soup you will stockThere are literally hundreds of canned and frozen soups from which to choose in stocking your commercial kitchen. Consider the soups you use most, the type of menu you are offering and the changes you can make in the way you buy and use ingredients. Contact other restaurants in your area that have similar menus to ask about the quantities they order and what suppliers they recommend.
Find reputable canned and frozen soup processorsWorking with a reputable canned and frozen soup company can save you time and money. The more items you buy from the same soup distributor, the better.
Buy from specialty canned and frozen soup companiesConsider the specialty soups you may want to offer, but are not confident in the local ingredients or have the expertise to make-order them from a company that has both and give your customers the very best.
- Watch your canned and frozen soup inventory closely the first couple of weeks. By immediately noticing trends and adjusting orders accordingly, you can save money and reduce spoilage.
- Always remember the "last in, last out" theory of food inventory management. Buy an industrial sized can organizer (like the kind canned food companies use to stock soup on store shelves) that allows canned goods to roll out toward the front from the back where you will load them. Also put newly received frozen food behind older food to encourage you and your staff to always be pulling the oldest food out for use.