JOANS BROCCOLI MADNESS EXTENDS TO BARONS MARKET
Souplantation Launches Signature Broccoli Salad in Barons Markets
Souplantation, known for its wide daily selection of made-from-scratch soups, fresh salads and hand-crafted muffins, focaccia pizza breads and tasty desserts have launched Joan’s Broccoli Madness Salad Kits, a Souplantation signature recipe into the refrigerated aisles and produce section of Barons Market.
The extraordinary popular Joan’s Broccoli Madness Kits are complete with fresh broccoli, salted cashews, raisins, real bacon bits and Sweet Madness dressing and serves 4-5 for $5.99. Joan’s Broccoli Madness is a signature item that has been served for the last 10 years at Souplantation restaurants and is one of the signature items at Souplantation that is served daily based on a guest demand. Joan’s Broccoli Madness is also a gluten free item.
“We are so proud to be launching in Barons Markets in San Diego and Temecula. We know this is a great salad and people love it, “said Joan Scharff, VP of Brand & Menu Strategy. “We are excited that more folks will be able to take a piece of the Souplantation experience home with them.”
Souplantation has seen success in selling Joan’s Broccoli Madness kits in wholesale club stores. This product launched four years ago and has sold over one million salad kits in over eight states. Souplantation plans to launch more retail items in other grocers and wholesale clubs in the near future.
Barons Market in Point Loma, Rancho Bernardo, Temecula and Murrieta will be selling Joan’s Broccoli Madness Salad Kits. For more information on Barons Markets visit www.baronsmarket.com. For more information on Souplantation please visit www.souplantation.com.
Celebrating over 30 years, Souplantation was founded in 1978 in San Diego and currently operates 124 salad buffet-style restaurants across the western, southern and eastern portions of the United States. Souplantation creates an exceptional, all-you-care-to-eat dining experience with a daily selection of made-from-scratch soups and salads and hand-crafted muffins, focaccia, breads and tasty desserts. By combining high-quality, farm-fresh and scratch-made foods for a fixed price, the restaurants provide guests with the freedom to create their own wholesome meals. The restaurant concept is built around fresh prepared, great-tasting recipes with a salad bar full of seasonal vegetables and tossed salads prepared exhibition-style every 20 minutes. Souplantation restaurants are open daily for lunch and dinner and also for a special Sunday Breakfast that features a variety of delicious morning favorites in addition to regular selections. For more information, visit www.souplantation.com.