Question

Topic: Strategy

Restaurant Owner Wants To Mass Produce Soup

Posted by Anonymous on 8/14/2009 at 3:59 PM ET 25 Points
I am a co-owner of a restaurant in Virginia. We have a signature soup that we have sold both in the restaurant and for carry out in quart and gallon size. We have been selling it this way for over 10 years and are interested in finding a company to bottle or jar the soup so that we can make it available in stores as well as in our restaurant. We feel like we need to establish this as a non-perishable product before we work on marketing this soup and expansion.

Thank You for your time.
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RESPONSES

  • Posted on 8/14/2009 at 4:05 PM Accepted
    This can be easily done by finding a co-packer to produce your formula that specializes in custom formulations in soups.

    If you are interested I can help you. Email me your details at steve.imagine@gmail.com and I will contact you.

    Thanks, Steve
  • Posted by Frank Hurtte on 8/14/2009 at 4:47 PM Accepted
    I recommend that you use "old time" mason jars for the canning (or should I say jarring) of your soup. The market is over flowing with canned product.
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