As Weather Cools, Soupman's CEO Sees Big Opportunity With New Flavors

As the weather turns cooler, many Americans will turn to soups and that means it's a prime opportunity for Soupman to launch new flavors and expand their business.
Author:
Publish date:

As the weather turns cooler, many Americans will likely be turning to soups and that's a prime opportunity for Soupman (SOUP) to launch new flavors and expand their business. CEO Jamie Karson says, "Every couple of months, we're trying new things. We have a turkey stew which we'll be delivering in the next couple of months and as we get into 2017 we're looking at other line extensions like broths, bone broths might be very interesting for us." Soupman has already had a great deal of success with its' seafood soup varieties. "Lobster bisque, crab corn chowder, jambalaya. Now, our new variety is shrimp bisque. Nobody has it. It's an amazing soup." So, what makes the soups taste so different than it's competitors? Karson says, "We use real lobster in the lobster bisque, north Atlantic lobster. Maryland crab in the crab corn chowder, whole shrimp in the shrimp bisque and andouille sausage in the jambalaya. We're using the finest ingredients you can use." Soupman sells under the name 'Original Soupman' in more than 6,500 retailers around the country and has wholesale deals with Madison Square Garden and MetLife Stadium. Karson says the company's soups will be in several airports in 2017.