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Ones to Watch | By Sabrina Davis

Hale & Hearty Soups

Five soups have been on the Hale & Hearty menu since day one. Chicken Vegetable (served with noodles, couscous, or plain) is the most popular of that bunch. There are 10 to 15 daily soup specials. A few are replaced every day. Soup specials reappear every four to six weeks. The most popular daily special has always been Tomato Cheddar. Other offerings range from Ginger Carrot Artichoke to Spanish Lentil with Chorizo to Chicken Pot Pie.

Customer demand led Jacobs to publish a daily list of available soups on his Web site. The list is also sent out via e-mail. Customers can also vote for their favorite soups and are then notified when the soups appear on the menu. “We’ve had 4,000 people vote on the Web site. With more than 100 soups on the list, Tomato Cheddar alone garners about 3 percent of the vote.”

Hale & Hearty accepts orders through its Web site for delivery, which makes up 15 percent of total sales. Of the 85 percent who come into the store, four out of five take their soup to go. The stores are open from 10 a.m. to 6 p.m. The busiest locations serve 1,000 customers on a good day, Jacobs says. The soups are sold in four sizes, from small to family-size. The average check is $7.

Hale & Hearty Soups
CEO: Simon Jacobs
HQ: New York City
Year started: 1995
Annual sales: $28 million
Total units: 20
Franchise units: 0
Why it bears watching: Hale & Hearty Soups, took its name from the Shakespearean phrase meaning “healthy and well-nourished,” and has more than the vitality of its customers in mind now as it plans for steady growth into regions surrounding New York and then beyond.
“We’re the sort of company that will open five or six a year, and if that goes well, maybe we’ll increase to 10 a year. If we can get to 50 locations in five years, then I think we could get to 200 or 300,” Jacobs says. He has no plans to franchise, but says he wouldn’t rule it out if corporate expansion is successful and he can maintain quality ingredients through distribution.
“No one is known the way we are for having great soup,” Jacobs says. “That’s our unique advantage, and we have to keep it that way. Some are a close replication of a fine restaurant quality meal; others are home-style favorites. Everyone is pining for something different, but with 15 to 20 soups on the menu, they all can be satisfied.”
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