The soups they are a changin’…
Soup Schedule for January 15 – 28, 2007
Monday: Chicken Noodle
Ingredients: Chicken broth, Chicken Breast, Onions, Carrots, Celery, Potatoes, Tomatoes, Chives, Sea Salt, Black Pepper, Egg Noodles.
Tuesday: Creamy Mix Vegetables with Tofu (NEW)
Ingredients; Vegetable Stock, Onions, Carrots, Celery, Asparagus, Broccoli, Zucchini, Yellow Squash, Spinach, , Tofu, Sea Salt, Black Pepper, Tamari
Wednesday: Carrot & Ginger (New)
Vegetable Stock, Carrots, Celery, Yams, Fresh Ginger, Sea Salt, Tamari.
Thursday: Cream of Asparagus
Ingredients: Vegetable stock, Onions, Celery, Potatoes, Asparagus, Spinach, Cashew Cream, Sea salt, Black Pepper, Tamari.
Friday: Tomato Lentil
Ingredients: Vegetable stock, Green lentils, Cilantro, Celery, Cauliflower, Zucchini, Onions, Tomatoes, Garlic, Canola oil, Sea, Salt, Black pepper.
Saturday: Tamale Soup
Ingredients: Vegetable stock, pinto beans, onions, green &red peppers, celery, chives, celery, garlic, cayenne pepper, cumin, canola oil, yellow corn meal.
Sunday: Cream of Broccoli
Ingredients: Vegetable Stock, Celery, Onions, potatoes, Broccoli, Spinach, Cashew Cream, Sea Sal, Black Pepper, Tamari.
I wonder if customers like the rotating soup menu idea, or would prefer a seasonal soup menu instead? Certainly there are pros and cons to both.Comment by Larry Maiman on 1/17 at 8:12 am
VERY disappointed by the soup menu. My favorites always evade me. This menu makes me want to stay away. Who came up with this anyhow??? We need something we can count one. Not 2 new experiments in a week!Comment by Rhonda on 1/17 at 6:58 pm
I see you’re very upset about our soup menu. However I’m not sure I understand your concern. Are you saying you don’t like ‘new’ items? Or are you saying when trying new items, you haven’t enjoyed them? Please tell us which ones are your favorites.
I must say one other thing. This is a public site. Everyone can read what’s written, unless we decide to remove something we consider offensive. What I’m referring to here is by saying, “Who came up with this anyway” is insulting, especially because the person who does this is one of our nicest most respected staff, our Chef who is responsible for our fabulous food that people love. The same things can be said in a decent way that does not ruin someone’s day or is down right nasty.
As owner and founder of Mäni’s, we just do not tolerate treating staff with insults. I consider that in-humane. Please re-consider what you think of us. And if you don’t really like coming to Mäni’s, you don’t have to. But if you do appreciate what we offer, proper behavior is required.
I feel very strongly about this. Our staff will not be abused.
To the other 99.9% of our customers, thank you for being so nice to all of us.Comment by Larry Maiman on 1/18 at 8:54 am
One of the things I think is so great about Mani’s is this blog. What a fantastic way to facilitate communication between the valued guests who visit Mani’s and the staff who work hard to make the experience the best it can be. And when I say staff I guess in this case I’m mostly referring to the people behind the scenes (not just servers or bussers out on the floor) who truly care about what this restaurant and bakery is. I think it is important to remember that this blog is a place to express your thoughts respectfully because what may be forgotten in a moment of passion or just simply not fully understood is that we, our phenomenal chef included, do actually read this blog. We really do care what people have to say so phrasing and intention are important things to keep in mind. I too have my favorite soups (Black Bean in particular) and am sad sometimes to see them go away, but what I would like to stress, because I too feel very strongly about this, is that I have the utmost respect for our chef who works SO hard to offer variety and make the food at Mani’s delicous.Comment by Cassie on 1/18 at 4:28 pm
I think that everyone has a fovorite soup at MÄNI’S (I’m also on the black bean bandwagon) and everyone secretly anticipates the new soup menu to see if their favotire is coming up. It’s like a raffle every two weeks. How exciting! However, I do get customers in every once in a while asking about a particular soup that we haven’t had for a while. I don’t know how we might accomidate for everyone’s tastes. Possible solutions:
Have a fixed menu for more than just one day a week(eg: the Monday Chicken Noodle)
Pros: Three or so days a week the customers will be able to count on the soup to be the same week in and week out.
Cons: Not as many new soups will be tested and put out for those soup tasting aficionados to explore.
Hold a Contest! (or survey) Ask the customers which soup they like the best. After a givin period of time, tally ‘em up. Which even wins gets a highlighted spot on a particular day…let’s say Wednesday (as Tuesday would be Tally Day)
Pros: People could express their passionate opinions about our soups and hopefully a majority of our customers would get to have a say in what soup they get.
Cons: Our less popular soups would likely be cast aside like a third string, Junior Varsity Vollyball player.
Also, some sort of combination of these two…voting on a more long term, three day fixed soup menu. Find out what the most well liked soups are (via survey, blog comments, word of mouth) and have those and the new soups every other day.
Anyway…I think it’s worth a conversation…who else has ideas?Comment by Dan on 1/20 at 7:50 pm
Your sales figures should also give you an idea of the most popular soups and how much you sell each day—if it’s set up that way.
Do you offer more than one soup on a day? Figure out which are overwhelmingly the most popular and have those as standard. Then have a soup special that rotates.Comment by Denise Wakeman on 1/23 at 1:00 pm
I vote for a fixed seasonal menu. I went one Sunday and had the Tortilla soup and decided I would visit on Sundays just to pick up that soup because it is delicious, and I really enjoyed it. I have not had it since and although the other soups are good that was my favorite thus far.Comment by Ronni on 1/24 at 3:57 pm
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I see you’re very upset about our soup menu. However I’m not sure I understand your concern. Are you saying you don’t like ‘new’ items? Or are you saying when trying new items.
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Heat the oil in a medium saucepan over medium heat. Add the onion and cook, uncovered, stirring often, for 2 minutes or until slightly soft. Add the garlic and cook, stirring, for 30 seconds or until aromatic.Add the zucchini and cook, uncovered, stirring, for 2 minutes or until slightly soft. Stir in the water and stock cubes. Increase heat to high, cover and bring to the boil. Reduce heat to medium and cook, partially covered, for 7 minutes or until the zucchini is tender.Comment by computers on 8/07 at 3:22 am
It is another meatless Monday, this week we are suggesting you make some of the delicious Butternut Squash and Potato soup, it has a hint of citrus inside, and it is quite delicious. You could serve this up with some your favorite bread, and our honey butter from the Saltgrass Steakhouse.Comment by computer parts store on 8/30 at 8:18 am