WHAT: According to a recent Technomic study, more than 75% of consumers are looking for more soup options in restaurants. In addition, more than 40% of those dining out like to order soup "made from scratch" with premium ingredients. Of course, not all eateries have the capacity to create their own soups-especially not enough to quell diners' cravings for a variety of unique options that keep them coming back for more. New England-based Kettle Cuisine has more than 20 years experience working with foodservice operators across the country, helping them satisfy these yearnings with robust soup programs-and in turn boosting sales and increasing check averages.
Kettle Cuisine provides more than 50 foodservice soups, stews, and chilis with flavor profiles ranging from timeless classics and regional favorites to global explorations and creative adventures. Offering a broad selection of organic, vegetarian, dairy-free, and low-fat options, the company offers great-tasting, clean ingredient soups that meet the needs of a wide range of dietary and lifestyle preferences and needs. Kettle Cuisine also provides operators with informational and merchandising tools to support them in better serving their guests and regularly updated educational tools to help foodservice directors separate themselves from the pack-an absolute business imperative during these challenging economic times.
Kettle Cuisine will be featuring the following soup varieties at its booth:
- Angus Steak Chili with Beans
- Butternut Squash and Apple Soup
- Chicken Noodle Soup
- Chicken Tortilla Soup
- Chicken Vegetable with Rice Soup
- Coconut Curry Chicken Soup
- Hungarian Mushroom Soup
- Italian Wedding Soup
- Lentil Soup
- Loaded Potato Soup
- New England Clam Chowder
- Shrimp and Sausage Gumbo
- Three Bean Chili
- Tomato Soup with Garden Vegetable
WHERE/WHEN: 2010 National Restaurant Association Show
McCormick Place, Chicago
Booth #3553
May 22-25, 2010
Kettle Cuisine will also be a part of the NRA Gluten-Free Showcase Pavilion sponsored by the National Foundation for Celiac Awareness (NFCA), which will help foodservice directors better understand and address the needs of the nearly 13 million Americans suffering from Celiac disease or gluten intolerance. Attendees can expect to learn more about gluten-free products, hear from knowledgeable industry experts as to how to start a gluten-free initiative, and get solutions that directly address the varying needs of kitchens when it comes to gluten-free food preparation.
WHO: Representatives from Kettle Cuisine, including Vice President of Marketing Levon Kurkjian and President and CEO Jerry Shafir, will be available to discuss how the company helps foodservice directors better address the evolving needs and tastes of today's consumer as well as how a customized and robust soup program can boost customer satisfaction and increase sales.
ABOUT KETTLE CUISINE:
Kettle Cuisine, based in Chelsea, Mass., is at the forefront of a growing demand for exceptional tasting real food that satisfies everyday wellness lifestyles. Jerry Shafir, president and CEO of Kettle Cuisine, along with Executive Chef Volker Frick have developed more than 50 soups, stews, chilis and chowders by using the finest quality, natural food ingredients and classical artisan cooking techniques. By treating food the way it should be treated from the source to their kitchens to you, Kettle Cuisine consistently delivers high quality soups with no artificial ingredients that their customer can be proud to serve.