ZOUP

from Franchise Journal April 2021

Food Franchise vs. Independent Restaurant by Phyllis Pieri

Two Guys and Some Oregano

From 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 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.

the rest of our menu. Whether it’s with ingredients, recipes or techniques, we constantly explore opportunities to delight our guests with delicious, healthy and craveable food crafted from clean label ingredients. 20 years later Zoup! Eateries are the leader in the soup and broth restaurant category of Fast Casual. Our heat and serve “no cooking” format enable individuals with and without restaurant experience to focus on customer service and run a business that can become a big part of their community. With no need for culinary staff or cooks our owners also enjoy family friendly hours in a $125.6 billion dollar industry with a lot of repeat customers.

Today’s 1,300 to 1,600 square foot restaurants offer state-of -the- art ordering and delivery technology and a customer friendly design that give guests the experience they want whether they’re ordering online, through the app, curbside, on the go or looking to sit and savor their meal. OUR HEAT AND SERVE “NO COOKING” FORMAT ENABLE INDIVIDUALS WITH AND WITHOUT RESTAURANT EXPERIENCE TO FOCUS ON CUSTOMER SERVICE AND RUN A BUSINESS THAT CAN BECOME A BIG PART OF THEIR COMMUNITY.