Hi folks, we're starting a volunteer-run soup cafe (free) where we expect to feed 25-30 people each Monday at lunch. We have the great good fortune of having a restaurant owner giving guidance, but I'd still love to hear what you know. I thought I'd read posts from people who've done this but can't find them by using the search feature. We are planning to serve soup and a bread (cornbread, biscuit, etc.) and to send leftovers home in to-go containers. I would love advice of all kinds, but especially:
--recipes that have been particularly popular?
--unexpected things you learned along the way
--touches that take the soup from filling to delightful
Thanks so much for your help!
PS We're doing this out of a local church--we have the church all day on Mondays, but not at all on Sundays. Do you find a need to do a lot of prep/precooking (beans, rice, etc.) the day before?