Sip, Sip, Purée!

Blog readers! Like us, you may well have returned to work on Monday morning with slightly pink faces following a weekend of BBQs and summer frolicking. Whilst this was great news for our cheeriness and all-round merriment, it was, unfortunately, not fantastic for soup sales. This got us thinking: although FroYo turned out to be a bit of a non-starter, are there any other industries into which we could move which would still play to our strengths and complement our existing business? In the early 20th century, Mr Wall (of Wall’s sausages fame) decided to move into ice cream as his meat pie sales fell off during the summer. What skills do we have that can be easily transferred into a different (and potentially seasonal) business? When the answer came, it was simple. We are good at blending.

As we’re sure you’re all bored of hearing, at Morgans’ Soup we take pride in all of our food being fresh, healthy and innovative. Hence, the idea of FroYo – a healthy and innovative take on the very well established ice cream industry. In the wake of our FroYo failure, however, Matt and I read some interesting news about everyone’s favourite smoothie company, Innocent. Whilst they are very keen to advertise their high vitamin content (2 of your 5 a day, etc.), it was recently leaked that their sugar content is very high, thus bringing into question the genuine healthiness of their products. With this in mind, what if we were to start making smoothies, but, through an innovative use of ingredients, we were also to make them genuinely healthy?

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As soon as we had the idea, lots of things fell into place. There are no companies (of which we’re aware) who supply businesses with fresh smoothies, and the business model itself would work in a similar way to Morgans’ Soup – we could supply cafes with the smoothies and they could retail them in our branded smoothie cups. It also enables us to stay in touch with our cafes if they decide to cancel their soup for the summer months and, going forward, will allow cafés to slowly reintroduce soups whilst reducing the number of smoothies they stock as we move into the autumn. Naturally, it’s still early days and we’re yet to pitch the idea to any cafes but, at least in theory, we think the idea could have legs. We want the idea to work as a complement to Soup, so if you’ve got any suggestions or ideas then please do let us know!

Translating this conjecture into action, Matt and I have spent much of the last couple of weeks putting together a variety of delicious fruit and veg together to create the perfect blend, ranging from the truly delicious to the gut-wrenchingly healthy. Our goal is to strike a middle ground; we never want our smoothies to taste like grass, but we certainly want to avoid the all-out sugar fest which has become popular in recent years. One of our big challenges is in colour maintenance – as we’re sure you all know, once you cut an apple open, it very quickly starts to brown. We think we’ve found a solution to this minor hitch and, with any luck, you’ll begin to see our juices and smoothies in a café near you in the not-too-distant future!

As always, thanks for reading and we’ll see you back here next week. This week’s soup is our brand-spanking-new, hot-off-the-press Lentil Dal – pop in and have a bowl if you’re near by!

Until next time,

Chris and Matt

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One response to “Sip, Sip, Purée!

  1. Lemon Juice is nature’s way to prevent cut apples and peaches from turning brown. How that golden nugget of information may help you, Lord only knows!

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