WHAT'S COOKIN'?
Two Guys and Some Oregano
F
rom their early days as spice merchants selling seasonings and blends to restaurants, the founders never settled for good enough. When they discovered soup was often an afterthought, they set out on a mission to make Good, Really Good© soup using only the freshest ingredients possible. Now their mission to be undeniably better than “good enough” applies not only to our soup, but everything we do. While we started with a single restaurant in 1998
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and 12 rotating daily soups, today’s Zoup! Eateries offer an enticing, innovative menu that pays homage to our rich soup and broth heritage with more than 70 locations in 16 states & Ontario, Canada. From salads and sandwiches to mac, broth
bowls & grain bowls, craft beverages and more, we’ve evolved our menu to keep up with the national demand for healthy options, but that’s not all. It’s what established us as the leader in soup and broth and it translates naturally to
FROM SALADS AND SANDWICHES TO MAC, BROTH BOWLS & GRAIN BOWLS, CRAFT BEVERAGES AND MORE, WE’VE EVOLVED OUR MENU TO KEEP UP WITH THE NATIONAL DEMAND FOR HEALTHY OPTIONS, BUT THAT’S NOT ALL.
