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Patrick Warburton is the New Voice of Souplantation and Fresh Produce is VERY Afraid

by rharper on Monday, March 16, 2015 · 0 comments

in Industry News,Press Releases

 

Update:  Hear the new radio spot: A Berry Delicious Picnic

San Diego, Calif. — March 16, 2015 – Patrick Warburton, soon to be appearing in “Ted 2” and former star of “Seinfeld” and “Rules of Engagement,” is the voice of Souplantation’s new “Discover Fresh” radio campaign — running in Los Angeles, Orange County, Inland Empire and San Diego. In the kickoff spot entitled “Once Upon a Tomato,” Warburton celebrates the short life and sacrificial death of a fresh tomato, so that a luscious Creamy Tomato Soup can be made from scratch in Souplantation’s kitchens.

Delivered in his signature wry, boisterous bombast with tongue firmly planted in cheek, Warburton ends the “Tomato” commercial with the phrase, “If a chopped up, pureed and simmered Tomato could smile—he would.” Who can argue with that logic? In the follow-up commercial, broccoli gets “harvested” so it can make everyone happy by being the star of Souplantation’s famous Joan’s Broccoli Madness.

Souplantation’s new CEO John Morberg reached out to Patrick Warburton because John and Patrick were classmates in elementary school. Way back then, John loaned Patrick 25 cents for ice cream and Patrick forgot to pay him back. To make good on that debt, with over 40 years of interest accrued, Patrick agreed to perform the role.

The results have been fruitful, (bad pun intended). So far, in the markets where the spots have run, sales have risen nearly 5%. So what’s next for the old and newfound friends?

That’s a secret, but suffice it to say that fresh produce is shivering in its skins.

Listen to the radio spots:

Once Upon A Tomato

The Story of Broccoli

Produce Gone Loco

About Souplantation/Sweet Tomatoes

Headquartered in San Diego, California, Garden Fresh Restaurant Corp. operates 128 restaurants in 15 states under two brand names:  Souplantation (only in Southern CA) and Sweet Tomatoes. The restaurants provide a one-of-a-kind dining experience where guests are empowered to Discover Fresh™ from an abundant salad bar paired with a selection of eight craveable soups, hot pastas, fresh from the oven baked goods and delectable desserts. Passionately serving families, friends and their communities for more than 35 years, the restaurants are known for their farm-fresh seasonal ingredients, made-from-scratch recipes and hospitable service, all at an everyday value.

For more information, visit www.souplantation.com or www.sweettomatoes.com.

Patrick Warburton is represented by Robin Lamel-Adler of Sutton Barth & Vennari talent.

 

Media Contact:

Stephanie Kolp

Uproar PR

321-236-0102 x226

skolp@uproarpr.com

 

 

Consumer demand for ‘real foods’ grows

Fresh, seasonal and less processed ingredients sought after by Millennials and baby boomers alike

Consumer expectations of food have been in a state of flux driven in large part by dramatic demographic shifts. The huge baby boomer cohort is being supplanted by the massive Millennial generation, and both groups are forcing a reconsideration of issues relating to health and diet. Boomers seek to maintain youthfulness and vigor as they age, and Millennials seek to do the ethical thing for their bodies and the planet. The net result is a steadily growing demand for so-called real foods, a term that is difficult to define and not governed by any formal standards of identity. Real foods do have certain hallmarks in common: They’re typically perceived as fresh, seasonal and less processed. Beyond that, their definition is fluid and evolving, and they afford operators a number of opportunities to address patron demand.

Real foods are clean. A growing focal point of customer concern is food treated with antibiotics or hormones or containing artificial ingredients, and many operators are moving to allay their guests’ fears. Early in 2014, Chick-fil-A announced a five-year phase-out of all poultry raised with antibiotics. While Panera Bread has been serving antibiotic-free chicken for a decade, the chain recently declared that it would remove all artificial additives and preservatives from its menu by the end of 2016. Last December, Starbucks leapt into the fray by asking suppliers to halt the use of artificial growth hormones. Quick-service hamburger chains, often a lightning rod for criticism, have also jumped on board. Carl’s Jr. grabbed headlines by introducing the All-Natural Burger made from grass-fed, free-range beef that has been raised without added hormones, antibiotics or steroids. The burger, which carries a premium price tag and scored extremely well in test markets, is being considered for sister brand Hardee’s.

 

Demand is on the rise for “real foods,” a loosely defined category that can include seasonal produce, meats raised without antibiotics or hormones, natural fats and ingredients with healthful or restorative properties. Photo: Thinkstock

 

Real foods are classics. Concerns regarding the health consequences of trans fats, which are in hydrogenated vegetable oils used in many processed foods, led the Food and Drug Administration to outlaw their use and led restaurateurs to search for alternatives. Beneficiaries include animal fats in general and butter in particular, which has seen consumption jump to a 40-year high as consumers demand wholesome foods with easy-to-understand ingredient lists. Of course, many chefs and bakers never turned away from the product, but others are moving to capitalize on its resurgence. Jack in the Box, for example, introduced the Classic Buttery Jack, in which the beef patty is topped with melted garlic-herb butter, a treatment typically reserved for steaks; and Epic Burger, a Chicago-based better-burger competitor, promotes non-processed, all-natural food and touts its buttered buns.

Like butter, lard never truly lost its luster as a cooking agent of choice in professional kitchens and bakeries, despite being shunned by fat-phobic consumers. Also like butter, it’s undergoing a revival. Chicago’s Bang Bang Pie & Biscuits proclaims that it “proudly uses leaf lard,” the milder fat found along the pork loin. Nearby Honey Butter Fried Chicken has generated publicity with Schmaltz Smashed Potatoes, using chicken fat left over from the whole Amish chickens butchered there, and in Los Angeles, Top Round Roast Beef, a roast-beef sandwich specialist, cooks its hand-cut fries in 100 percent beef fat.

Real foods are beneficial. Greek yogurt, with its amped-up protein content, has taken grocery dairy cases by storm, and protein-rich quinoa has swept menus. Riding on the wave of these better-for-you powerhouses, broth has broken out all over. Prized for its restorative properties, broth has become the “it” beverage at independents like Brodo in New York City and Red Apron Butchery in Washington, D.C., which offer it as a convenient, nutritious pick-me-up. Sibling chains Sweet Tomatoes and Souplantation featured Asian Ginger Broth as a January special, and Panera Bread has launched a line of Broth Bowls that includes a Lentil Quinoa Bowl with Cage-Free Egg.

Looking ahead, the concept of real food will continue to gain currency as an umbrella term encompassing a broad range of product promises, including sustainably grown, organic and farm to table, as well as fresh or freshly made local and seasonal foods. Understanding their patrons’ expectations of real food will enable operators to successfully address the trend.

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Let's just say within 24 hours of being in the ground, it's on a refrigerated truck on its way to us. Our food is made from scratch every day. Our salad bar buffet features over 50 fresh ingredients, including specialty tossed and prepared salads. In addition to salads, we server original recipe hot pastas, hand-crafted soups, scratch-made muffins, and Focaccia breads in our hot buffet. Create. Indulge. Enjoy.


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