Littleton credits Blount account manager Mike Palmer’s knowledge of Snappy Salads’ operational needs for recommending the Cream of Jalapeno soup that ended up being a smash hit with guests. It not only allowed the brand to list the Cream of Jalapeno soup instead of a “soup of the day” stand-in, but it also created the opportunity for combo meal sales which proved popular and helped raise the brand’s average check total. Having a high quality, consistent soup became especially pivotal once Snappy Salads launched an online ordering system.
Blount’s soups are so good, guests often mistake it for a product that we make ourselves.” “So we have pretty high standards and want to make sure that whatever we put on our menu, it doesn’t feel like it’s coming out of a bag. “With the exception of our soups, we make everything in house,” Littleton says. Peggy Littleton, director of marketing at Salad Collective-the parent company of both Mad Greens and Snappy Salads-says that adding Blount’s Cream of Jalapeno soup helped Snappy Salads more than double its soup sales year over year in fall 2020. As a result, when the pandemic hit and, like so many others, the brand began to cut back on labor and minimize operational complexities, one of the first items to be removed from the menu was soup.īut Snappy Salads found that customers were seeking the comfort foods that were so popular during 2020, and when summer turned to fall, the brand reached out to Blount Fine Foods, a vendor partner that its sister company, Mad Greens, had worked with for a number of years. This presented a number of issues, including that its loyal following didn’t know if they could expect their favorite soup flavors to be on the menu each day. Snappy Salads, a 14-unit fast-casual brand based in Dallas, had historically let its restaurant managers come up with soup specials on their own, but brand leaders began to notice that the practice was leading to inconsistencies across stores.
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