 Serving Soup
We are going to add soup to our menu. We currently make wonderful soups and then eat them ourselves at our restaurant. With our type of business which is a casual dine-in, take-out, and delivery we will be able to determine a period amount of sales after a few weeks of selling and make enough soup for that period of time and store in the walk-in. (We'll experiment with different aging to determine the longest we would want to store the soup.)
We're going to start out serving a minestrone. How do you all serve large quantities of soup without overcooking the pasta, veggies, and other goodies in the soup? (Separate ingredients and combine on order, steam table, microwave, heat-up on the burner to order?) Thanks all for your help. |