To whom it may concern:
Why do the majority of your soups contain a meat base? I realize that for the season there are two soups, one vegetarian (the pumpkin) and one vegan (the carrot) available for non-meat eaters every day, but beyond those two options, you rarely offer alternatives for strict vegetarians. Many of your soups are vegetable in nature (kale or tomato rice), but have a beef or chicken base. Do you know many carnivores who would choose a kale soup? My guess is that a kale soup would attract the attention of a vegan or strict vegetarian who would be unable to eat the soup because of its meat base. There are many meat options on the soup menu on a regular basis, but only those two vegetarian options are consistent. And to be perfectly honest, your carrot soup tastes like a bowl of orange juice with carrot grated into it.
I realize that vegans or strict vegetarians probably comprise a very small demographic within your customer base, and I'm also aware that chicken and beef broth provide more flavor to soups than vegetable broth does. But by making slightly less tasty soups (or exploring other ingredient options that would expand the flavor of vegetarian soups) and marketing them as such, my guess is you could drive up the vegetarian demographic within your customer base and provide more options for your soup customers, who are undoubtedly usually seeking a more nutritious alternative to your not-particularl
y-nutritious sandwich options.
P.S. Macaroni and cheese doesn't count as soup.
Personally, I think she should have closed by saying their name is pretentious.