soups and pasta are huge money makers (if done correctly) in the
restaurant biz. when i helped my friends open a small-town bar and
grill years ago, my 'super spaghetti sunday' made us a lot of cash.
italian food is about the only ethnic cuisine that does well out here
in meat-and potato (very often spelled potatoE on hand written daily
special boards) country. the average nebraskan's idea of ethnic
cuisine is a swiss steak. soups are a great way to use leftovers from
the daily specials.

i think i would make a good "soup nazi"...except that i like gays,
jews, and persons of all ethnic variety.

jeff

On Wed, Jul 21, 2010 at 9:55 AM, Mark J. <[email protected]> wrote:
>
>
> On Jul 21, 9:45 am, Bob in Jersey <[email protected]> wrote:
>> The same interminable lines returned as now-multi-state chain Original
>> SoupMan resumes on West 55th just east of 8th Avenue. But founder Al
>> Yeganeh, tho he still lives in NY, was nowhere to be found... he had
>> been trying to extend the brand in places like the Middle East...
>>
>> http://ow.ly/2evDy
>>
>> To me, the perfect chain would do soup in the colder months and ice
>> cream or similar in the warmer ones... allegedly Al is exploring the
>> idea, but a video about it on his site comes up 404...
>
> In Chicago, we have a mini-chain called Soupbox that started life as
> Icebox (as in Italian ices--no ice cream).  The original location used
> to close during the winter until he came up with the soup idea.  The
> soups are so popular that even though he sells the ice during the
> summer, the stores have permanently become Soupbox and sell the soups
> all year long.  (And now I see that the store was on "Rachael Ray's
> Tasty Travels"--how good is that?:
>
> http://www.thesoupbox.com/
>
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