Increase Profits By Adding Soup To Your Ghost Kitchen

Soup is a menu item that is not only comfort food but is also an inexpensive item to prepare that has a high profit margin. With CookTek’s SinAqua Souper commercial soup kettle cooker, your ghost kitchen has a simple way to help bring in additional profit while at the same time, helping with your kitchen’s food budget.

Increases Profit Margins

Any way to increase profits in a commercial kitchen can help the business. And while increasing production speed and efficiency are important, so is selecting menu items that are popular and have good profit margins. One simple item that can help with sales is soup.

According to PMQ Magazine, soup can boost check averages by up to 15%. And soup is one of the lowest food cost menu items to make. People love soups in any weather, including the summer. By using locally grown seasonal vegetables like summer and fall squashes to combine with soup stocks, you’ll be able to create unique soups that keep your customers coming back for more.

The SinAqua Souper can hold broth-based and cream-based soups at the appropriate temperature and is programmable so the operators can see what is warming in the tureen. There is a programmable stir notification and includes audible and visual cues so your staff can concentrate on other tasks. The Souper is also easy to clean—just remove the tureen and wipe the unit out, helping save on labor costs.

Works Well In Small Spaces

Creating meals in small spaces can be challenging. Luckily, you don’t need a lot of space in your ghost kitchen to make mouthwatering soups. It’s easy to create soups from different cuisines by starting with a premade base. With the SinAqua Souper, there’s no need to worry about adding water. Using induction heat, the Souper heats and holds food at temperature with no water needed. Self-contained, it enables ghost kitchens to heat and hold products where there’s no water hookup. Making it a commercial soup warmer that’s easily portable wherever it’s needed.

Helps Eliminate Food Waste

In the United States, approximately 30-40% of food goes to waste every year. A great way to use food leftovers is to make soup. By being creative, restaurants can not only save themselves money but also help protect the environment.

Some of the most popular soups can be created using items in your commercial refrigerator. Chicken noodle soup can use leftover chicken, noodles, carrots, and celery. Minestrone, a favorite in Italian restaurants, uses leftover tomatoes, greens, noodles, parmesan cheese, and beans to create a soup hardy enough to be a complete meal. Or use extra pork to create an Asian cuisine favorite, ramen. Helping stretch your ghost kitchen’s food budget and creating an additional profit center at the same time.

See where this can fit in your ghost kitchen, no matter the concept! Click below to see a ghost kitchen layout equipped with the CookTek SinAqua Souper.