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Soup’s on with restaurant opening

A restaurant franchise that specializes in serving soups is scheduled to open Nov. 15 in Grand Junction.

Zoup! Fresh Soup Co. is located at 644 North Ave., Suite 1, in the Chinle Plaza. Terry and Joya Piland, along with their daughter, Lacie Piland, own and operate the franchise.

“We are excited to bring the Zoup! brand and culture to Grand Junction,” said Lacie Piland, who serves as general manager. “The wide variety of healthy choices — including soups, salads and sandwiches — provide a great dining alternative for our community.”

As part of a grand opening celebration, Zoup! has scheduled a pre-opening fund-raising event for 5 to 8 p.m. Nov. 14. For a $5 donation to the Senior Daybreak daycare program for seniors, participants will receive a bowl of soup, bread and a fountain drink.

The new restaurant will employ a total of 17 full- and part-time employees. Hours will run from 10:30 a.m. to 8 p.m. weekdays, 11 a.m to 8 p.m. Saturdays and 11 a.m. to 4 p.m. Sundays.

Zoup! serves hundreds of soups, with 12 soups rotating each day on the menu. Low-fat, dairy free and vegetation options are available. Each order is served with a piece of fresh-baked bread. The fast casual restaurant also serves made-to-order sandwiches and salads.

Zoup! offers online ordering as well as catering.

The Zoup! franchise has grown to a total of nearly 50 restaurants in nine states.

“We created Zoup! after discovering that really good soup is hard to find. Also, in talking to people, it became clear that there’s something special about soup and the way it elicits thoughts of family, well-being and comfort for many people,” said founder Eric Ersher.

For more information,call 361-3340 or visit www.zoup.com.

The Business Times has served as the definitive source for Grand Junction business news since 1994. The journal offers news, views and advice you can use twice each month in print with daily updates online at www.TheBusinessTimes.com
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Posted by on Nov 5 2012. Filed under Business Briefs. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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