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I’ve got no problem with room temperature foods. As long as they start out piping hot, I think they’d be fine. I wonder if everyone would finish, one at a time, or hop from one to another?
I would def hop around. Curiosity asks which would you choose, one at a time or hopping about?
I'd certainly try something like that. Great way to try some styles you wouldn't normally buy as a full bowl if you didn't know you liked it. I'd be a hop arounder just to compare the various tastes.
I have to admit I wouldn't see the point for myself. I would want a wine or scotch flight so I could taste before I buy a whole expensive bottle, or try several brands/types side-by-side to decide on one. For soup, I wouldn't need this... a bowl of soup is not as expensive as a bottle of alcohol and also isn't more than one serving, I can tell by the description in the menu whether it's something I would like (even if I found after ordering that it maybe wasn't my favorite version of that particular soup, or even if I didn't really like it, it's only one bowl and I never have to buy it again). And I'm not sure if I'd be happy with just a few spoonfuls of a bunch of different ones.
I’ve got no problem with room temperature foods. As long as they start out piping hot, I think they’d be fine. I wonder if everyone would finish, one at a time, or hop from one to another?
Yeah, if you get a normal large bowl of soup, or large coffee for that matter, it won't be piping hot as you get through the last third, but it's not like it suddenly becomes awful, it's fine.
I'd be all over it, I love soup. However, I wonder about the feasibility of it long term, for the restaurant. There's a reason most restaurants offer a "soup of the day" and maybe one other option...soup takes time to cook and needs to be made in bigger batches. Making several to offer in a flight sounds expensive.
I've often grumbled about being charged $6 or $7 for a bowl of soup at a restaurant..."it's only soup!". But think about it. The longer something sits on a stove top or over heat, the higher the cost. When I make soup at home I fill a crock pot and refrigerate or freeze the leftover for future meals, not one small bowl at a time.
My local grocery store has a soup bar in the deli, there are 4-5 varieties of soup every day in big simmer pots. For the price, I'm guessing the soup comes in big cans and they just keep it warmed in the pots all day over steaming water.
These days, even mass produced and canned soup is $3 or more at the supermarket, so $6-$7 for a fresh hot soup dish, made from scratch in the restaurant kitchen is pretty good.
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