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Prep 15
Cook 30
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Cook 5
Easy
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Prep 10
Cook 25
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Soup-ersize your menu this winter
Soup is an under-rated menu fixture that has the potential to be a money-spinning drawcard to any restaurant, pub or café. Often relegated to the specials list and priced below the headline mains, it rarely gets the creative attention of a protein dish. But for venues that take it seriously, soup can be one of winter’s best-performing items, both in terms of customer satisfaction and the bottom line.
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Top tips for tough times
War, soaring fuel costs, interest rates, cost of living pressures… sometimes it seems like it’s all bad news. But when times are tough, smart operators focus on what they can control. For Joe Pavlovich, chef and co-owner of the iconic Bondi Trattoria, that means knowing your customer, engineering your menu carefully, and never underestimating the power of good garlic bread.
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