Zoup eatery

Author: m | 2025-04-25

Zoup! Eatery's annual revenue is $5.4M. Zippia's data science team found the following key financial metrics about Zoup! Eatery after extensive research and analysis. Zoup! Eatery peak revenue was $5.4M in 2025. Zoup! Eatery has 125 employees, and the revenue per employee ratio is $43,200.

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Tom Dailey and Sung Jin Pak are owners of Tasty Main LLC (doing business as Zoup! Eatery) in Columbus, Ohio. We hold the development rights for Zoup! in Central and Southern Ohio and are the direct owner/operators of Zoup! Eatery locations at Capitol Square, the Arena District and Tuttle Crossing Blvd.At Zoup!, we offer a wide variety of daily soups, including recipes that are low fat, made with gluten-free ingredients, vegetarian, dairy free, and spicy — each served with a big hunk of freshly baked bread. Our menu also features a distinctive array of made-to-order salads, sandwiches and bowls. Customer top picks include our Lobster Bisque and Chicken Potpie soups, but you can find your own favorite by sampling our soups before you order. In fact, we encourage it!Tom is Chair of the Board at COSI, founder of Tom E. Dailey Foundation, and is involved in several business and philanthropic endeavors. He's also a church organist. Sung Jin is a data scientist at a large financial services company. Tom and Sung live in the German Village neighborhood of Columbus with their dog Jordan.Email Tom COLLEGEVILLE PA – Zoup! Eatery, the franchise restaurant with locations in Collegeville, Exton, and Wyomissing, is expanding its menu options and, as a result, also changing its name. By year’s end, it said Wednesday (Feb. 21, 2024), the company will be renamed as “Z!EATS.”The name change, it added, represents a shift in the restaurants’ design and line-up of product offerings.It will continue its “heritage” of creative soups, the company said, but also establish itself “as a plant-forward brand.” An “extensive array of menu choices” will include a “selection of sandwiches, salads, flatbreads, and mac and cheese, along with soup flights named ‘Shooters’.”Z!EATS indicated its new choices and broadened appeal are intended to cater “to health-conscious individuals” and are specifically “tailored to the next generation … of food enthusiasts.” Its decision, the company added, is a “strategic evolution” based on extensive research.From an expansion standpoint, it noted, franchise owners “can benefit from multiple revenue streams” with an enhanced dine-in environment and updated kitchen design that assists with carry-out, delivery, and catering services.Photo from Zoup! Eatery, used by Travels With The Post

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This post may contain affiliate links. Read our disclaimer. This vegan Three Bean Soup is hearty, healthy, protein-packed, and made in one pot in under 30 minutes! Made with three kinds of canned beans, along with sweet potato and kale, it's both nutrient-dense and full of flavor. Zoup! provided me with product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own. Hello fall and hello soup season! This Three Bean Soup is easy to love and also easy to make, and it comes together in under 30 minutes from start to finish. The best part though might be that it's made using vegan chicken broth. Yes, you read that correctly! I partnered with Zoup! on this recipe to create a filling, nutritious, vegan-friendly soup recipe, and that's exactly what this bean soup is.The Zoup! Culinary Concentrate™ lineup includes chicken, beef and savory vegan bases and what I love most about them is that they add a rich, homemade flavor to recipes, but also make for a delicious sipping broth. The brand also offers additional broths and bone broths, including chicken, beef, and veggie, and plus super-premium, shelf-stable soups available in nine, flavor-forward recipes. Zoup! products were created by the team behind Zoup! Eatery (now Z!Eats), which has been serving soup to customers for two decades. They're available to purchase at select retailers across the country, through Instacart, and online at ZoupBroth.com and Amazon.com. Visit ZoupBroth.com to learn more and follow @ZoupGoodReallyGood on Facebook, Instagram and TikTok and @ZoupGoodReallyGoodBroth on Pinterest. Recipe featuresMade with canned beans, so no soaking is required! A protein-packed soup that is entirely plant-based/vegan. Made with Zoup! Culinary Concentrate™, which is a clean-label product that's made in small batches, and is not only vegan, but also keto, paleo, gluten free, and void of the 8 major allergens. IngredientsVegetables - A mixture of carrots, celery, onion, and garlic add a ton of flavor to this soup recipe.Seasonings - Italian seasoning, oregano, salt and red pepper flakes are all you need!Beans - Canned cannellini. Zoup! Eatery's annual revenue is $5.4M. Zippia's data science team found the following key financial metrics about Zoup! Eatery after extensive research and analysis. Zoup! Eatery peak revenue was $5.4M in 2025. Zoup! Eatery has 125 employees, and the revenue per employee ratio is $43,200.

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Any other salt to my beef bourguignon besides what I sprinkled on my beef before searing.Can you just fry regular bacon and skip the blanching step? Absolutely! Your stew will have a smokey notes which is not traditional, but it will still be delicious! Who’s going to say no to bacon?The Beef: what is the best cut of meat for Beef Burgundy?Next up: the beef! We are cooking this meat low and slow. I love to use a simple chuck roast. It’s cheap, it’s reliable. Here are some other cuts:Chuck roastBrisketRound. Either a rump roast or bottom round. Top round works too.“But all these cuts of meat are cheap and lean and tough! Isn’t Beef Bourguignon supposed to be special??”Here’s why tough cuts of beef are best for slow cooking and braising: all these cuts come from well-exercised muscles of the cow. They are lower in fat. But they are higher in connective muscle tissue called collagen. Collagen, when cooked low and slow, turns into gelatin, which tenderizes the meat and gives it that melt-in-your-mouth texture.I like chuck roast best, because it has plenty of connective tissue but also a decent amount of fat. Best of both worlds! My next choice would be brisket.Be careful with the packages marked “stew beef” at your store. I have used them successfully in the past, but just be aware that sometimes butchers throw in random scraps from other cuts. What cuts of meat end up in your pre-chopped stew beef really depends on your butcher. Ask them! MOST of the time, if cooked slow, stew beef will turn out fine. But if you have big plans for your beef bourguignon, just buy the cut of meat you know you want and chop it yourself. (Or ask your butcher to chop it!)The Beef StockThe better your beef stock, the better your beef bourguignon. Today I’m partnering with Zoup! Good, Really Good® Broth to tell you about their AMAZING broth selections! I love Zoup! Broth products and use them in my soups and stews all the time (like this Creamy Turkey Wild Rice Soup I made last year!)Zoup! Good, Really Good® Beef Bone Broth is the perfect ingredient for this beef bourguignon. It is kettle cooked in small batches and you can tell, because the flavor is way more complex than what you get from mass-produced beef broth. It really is good enough to drink. It’s also low calorie, paleo-friendly, and free of artificial ingredients, preservatives, hormones, gluten, GMO’s, fat, trans fat, and saturated fat.Their broths were developed by a 20+ year soup veteran and the team behind Zoup Eatery, a restaurant that specializes in soup. How cool is that? Soup is so underrated. If there is anyone I would trust with making a good broth, it’s a bunch of soup experts. Which is why they’ve taken their broths to the masses. You can find Zoup! Broth just about anywhere these days (I found it at my local Savemart), or you can always buy it Jon and Amanda Morris are the owners of Z!Eats, 3430 Broadway, in Quincy. | Aspen Gengenbacher QUINCY — Jon and Amanda Morris, along with business partner Kasey Kenison, had no intention of getting into the soup business until they saw on Facebook a link to a Muddy River News story in June about the closing of Zoup! and the retirement of owners Steve and Patti Bunch.“I just kind of, on a whim, sent a Facebook message to Steve Bunch … and we were able to make it work,” Jon said.The restaurant had its final days as Zoup! in late June. It reopened a little more than a month later in early August as Z!Eats.“Z!Eats is the new era of Zoup! We’re excited to be here for it,” Jon said.More than soupZoup! was founded in the late 90s in Michigan. It was acquired by WOWorks, a fast-casual restaurant conglomerate, in 2022. The Florida-based company has several franchises in its portfolio, such as Saladworks, Frutta Bowls and, of course, Zoup!, now referred to as Z!Eats.WOWorks announced the transition from the Zoup! brand to Z!Eats earlier this year intending to expand the brand’s offerings. In addition to a revamped repertoire of soups, salads and sandwiches, the Z!Eats menu features grain bowls, wraps, mac and cheese bowls and flatbreads.Their lineup showcases classics like the Lively Chicken Caesar Salad and the Cheese Flatbread, as well as unique picks like the Baja Mac, the Maple Bacon Ham Grilled Cheese and the Mexican Street Corn grain bowl.When it comes to his favorite item on the menu, Jon is torn between the Loaded Baked Potato soup and the BBQ Pork Mac. Amanda said her favorite is the Turkey Bacon Club with maple mayo instead of regular mayo.“And the Over-Stuffed Bell Pepper soup,” Amanda said. “… And the Gumbo.”“I

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Zoup! Announces Naming Rebrand to Z!EatsFeb 27, 2024Announces Naming Rebrand to Z!EatsFeb 27 2024Zoup!, the industry leader renowned for its award-winning selection of chef-driven soups, is undergoing a captivating transformation as it rebrands to Z!EATS. Z!EATS builds upon its clean-creative approach to dining and is introducing a new menu and restaurant design that caters to health-conscious individuals seeking a remarkable dining experience. The inaugural Z!EATS restaurant is scheduled to open in the vibrant Upper West Side of Atlanta this spring. By the end of 2024, all existing Zoup! locations will be revamped into Z!EATS, with plans for nationwide expansion through the Z!EATS franchise opportunity. “With the broad appeal of Z!EATS, we have the potential to expand to 500 restaurants nationwide over the next five years,” stated Brian Farris, Chief Development Officer for Z!EATS and WOWorks. “For over 25 years, Zoup! has reigned as an industry leader in creative soups, and the Z!EATS menu represents an extension of our soup heritage to a diverse range of options tailored to the next generation of fast-casual food enthusiasts,” explains Ted Asbury, CMO of WOWorks. “Z!EATS is proudly establishing itself as a plant-forward brand, offering delectable and health-conscious fare along with an elevated overall dining experience.”Recognizing that Gen Z diners seek not only nutritious culinary options but also a comprehensive dining experience, the rebrand signifies a strategic shift that commenced with the name change. Z!EATS broadens the brand’s focus from solely soup to an extensive array of menu choices specifically curated for the Gen Z demographic. This strategic evolution is the result of extensive research indicating that contemporary consumers desire a variety of better-for-you options that deliver exceptional flavors and variety. The innovative menu showcases an enticing selection of sandwiches, salads, flatbreads, and mac and cheese, complemented by soup flights aptly named “Shooters.” This

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Add to wishlist Add to compare Add a photo Add your opinion Cooks at San Francisco Sourdough Eatery do their best to provide visitors with good turkey, breakfast sandwiches and ham sandwiches. Perfectly cooked fruitcake and tasty biscuits can make a good impression on you. It's easy to find this place due to the convenient location. The friendly staff works hard, stays positive and makes this place wonderful. If you want to experience cool service, you should go to this spot. Delicious food at attractive prices are provided here. You can pay your attention to the calm atmosphere. San Francisco Sourdough Eatery has received Google 4 according to the guests' opinions. Read moreHide Frequently mentioned in reviews See allLess Ratings of San Francisco Sourdough Eatery Visitors' reviews on San Francisco Sourdough Eatery / 146 --> ClosedOpens at 7AM $$$$ Price range per person up to $10 --> -->--> --> 1431 Summit Ridge PkwySantaquin, Utah, USA Address 1431 Summit Ridge Pkwy, Santaquin, Utah, USA Features Outdoor seating Takeaway Сredit cards accepted No booking Wheelchair accessible TV Opening hours SundaySun 10AM-6PM MondayMon 7AM-8PM TuesdayTue 7AM-8PM WednesdayWed 7AM-8PM ThursdayThu 7AM-8PM FridayFri 7AM-8PM SaturdaySat 10AM-8PM Similar restaurants nearby Popular collections including San Francisco Sourdough Eatery See all. Zoup! Eatery's annual revenue is $5.4M. Zippia's data science team found the following key financial metrics about Zoup! Eatery after extensive research and analysis. Zoup! Eatery peak revenue was $5.4M in 2025. Zoup! Eatery has 125 employees, and the revenue per employee ratio is $43,200. Menu for Zoup! Eatery's with prices. Browse the menu items, find a location and get Zoup! Eatery's delivered to your home or office.

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Beans, pinto beans and chickpeas (also known as garbanzo beans) are the three beans used in this soup. You could also sub red kidney beans, navy beans or even black beans in place of one of the beans if you prefer. Sweet potato - Helps to bulk up this soup and add flavor, texture and nutrients. Vegan broth made from Zoup! Culinary Concentrate™ Savory No Chicken Base - A different (aka much better) flavor than traditional vegetable broth and helps keep this soup plant-based. Lemon juice - Helps to balance out the saltiness of the soup. Start with the recommended amount in the recipe card below and increase to taste. Kale - Or sub fresh baby spinach if you prefer. InstructionsStep 1: Cook the vegetables. Start by heating olive oil in a large pot or dutch oven over medium heat, then add the onion, carrots and celery and sauté until soft, about 5 minutes. Then, add the garlic and sauté for an additional minute.Step 2: Add seasonings and beans. Next, add the Italian seasoning, salt, oregano, and red pepper flakes and stir for 30 seconds, then add the tomato paste and stir continuously for 1 minute until it's caramelized. Step 3: Simmer. Pour in all of the beans, along with the sweet potato and broth, and bring the soup to a boil. Reduce heat to a simmer and simmer for 15 minutes or until the sweet potato is tender. Step 4: Finish the soup. Last, turn off the heat, then squeeze in the lemon juice, and add the kale, stirring until it's wilted. Do a quick taste test and add additional salt/pepper/lemon juice if you'd like. Garnish with chopped fresh parsley (optional) and enjoy! TipsPrepare the broth ahead of time so it's ready to go! To do so, simply whisk 5 teaspoons of Zoup! Culinary Concentrate™ Savory No-Chicken Base Vegan Broth and 5 cups of warm water together in a bowl and set it aside until you need it for the soup. I would not use dried beans in this recipe, as this is meant to be a quick soup