Grab a Spoon.
Join us as we grow.
Souprema is a modern fast-casual concept, and it travels well. The menu is streamlined around a category almost nobody else has claimed, built for neighborhood storefronts, urban markets, and upscale strip centers alike.
Grab a Spoon →Who owns soup?
Coffee belongs to Starbucks. Mexican fast-casual belongs to Chipotle. Salad belongs to sweetgreen and CAVA. Subs belong to Jersey Mike’s. Chicken belongs to Raising Cane’s. Almost every everyday food category already has a brand that owns it in the guest’s head.
Soup doesn’t. Not yet.
One menu, several ways to order it
One brand.
Multiple revenue streams.
Every location runs one menu across many ways to sell it. The same kitchen covers a lunch rush, a family order, and a catering tray without missing a beat.
Made from scratch, every day.
Grilled cheese and sandwiches, built to pair with the bowl.
Crisp, seasonal, built for the lighter order.
Packaged for the table, not just the counter.
Office lunches to full events.
Built into the model from day one.
Comfort food, on the guest’s schedule.
A Souprema location works the lunch rush, the family dinner, and the office catering order without changing the menu. Delivery and takeout are built in, not bolted on, so the same kitchen that handles a business lunch also covers a Tuesday night at home.
- Lunch · the everyday order
- Family Dinner · comfort, packaged to travel
- Business Lunch · reliable, fast, professional
- Delivery · built into the model, not an afterthought
A compact, efficient footprint.
Designed for an approximately 800 to 1,200 square-foot footprint, the build is quick-service and delivery-heavy by design. Every part of the layout exists to move a guest from the door to a hot bowl efficiently.
Smart layout
A floor plan built around speed and flow, so the line moves and the kitchen never backs up.
Low-labor model
Streamlined prep and a focused menu keep the operation simple and consistent, shift after shift.
Built for takeout & delivery
Soups, sandwiches, and bowls all travel well, so off-premise orders arrive the way they left the kitchen.
A partner, not just a license.
Training
Hands-on training before opening day covers the kitchen line, the board, and the counter. Refreshers continue as the menu and seasonal rotation evolve.
Site Selection
Guidance on reading a market and a specific corner of it, drawn from the original Park Slope location’s own real-world lease experience on 7th Avenue, not a generic checklist.
Design Support
Build-out guidance tuned to a compact, efficient footprint and a fast, delivery-heavy service flow, so every location feels like Souprema and runs like one.
Marketing
Launch support includes an established logo, photography, packaging, and an ongoing local marketing playbook, not a one-time launch push.
Vendor Relationships
Established supplier relationships from day one, so a new location isn’t sourcing lobster stock, specialty cheeses, and produce on its own.
Ongoing Support
The team stays involved well past the ribbon-cutting with menu updates, seasonal rotations, and operational troubleshooting as the location matures.
Let’s start the conversation.
We respond to every legitimate inquiry within five business days. This is an expression of interest, not a commitment.
Tell us where you are looking, your restaurant or operating background, and the best way to reach you.
Email the teamThis is an expression of interest only. It is not a Franchise Disclosure Document offer or solicitation. Franchise offerings are made by FDD in compliance with applicable federal and state law.