Editor's Note: The views and opinions expressed in this article do not reflect those of The Collegian.
The E. Claiborne Robins School of Business sits quietly, nestled at one of the highest points on the Richmond Campus. Tucked away, its lovely gothic architecture serves as a favorite study spot for students. Lou’s cafe, especially, serves as a hotspot for busy business students to grab a quick bite and coffee in between classes.
The red pepper gouda is a signature fan favorite, though marketing Professor William Bergman argues that it is just Campbell's Tomato Soup with some fancy add-ins. Other top choices include the ready to eat sandwiches, assorted baked goods, and of course, lots of coffee. Now, let me pause and take a sip.
This semester an urgent matter arose on a crisp October afternoon. Shortly before market close, a suggestion box set up shop at a high-top table outside Lou’s cafe. There was no mistaking what the pamphlet promoted: “make your pick for the next signature soup at Lou’s Cafe at the Robin’s School of Business.” The ballot featured a wide variety of options. Broccoli Cheddar was surely a fan favorite, while Italian Wedding quietly tempted voters. Would Lobster Bisque prove too New England for Richmond’s southern location? Would Butternut Squash serve as a seasonal sensation, or would an international underdog like Pho come out on top?
My vote you ask? Well, my favorite season has always been winter. I have held a longstanding appreciation of the sharp dry air and the way that Christmas lights glow through the extended night hours.
I knew I needed a soup that was extra hearty. Something to warm me up after my long walk from the New Fraternity Row parking lot to B-school. Something to remind me of French fine dining to motivate me to grind out that last exam before heading home for the holidays.
So, embracing my entrepreneurial spirit, I thought outside of the box and drew another one. French onion soup: a tested and proven soup that makes appearances at your favorite tavern every time winter rolls around. Investors have to take risks, and sometimes they pay off. So don’t shy away from giving French onion soup a write-in vote, and maybe you will see me enjoying one outside of Lou’s soon with my friends.
Contact contributing writer William Lehan and william.lehan@richmond.edu
Support independent student media
You can make a tax-deductible donation by clicking the button below, which takes you to our secure PayPal account. The page is set up to receive contributions in whatever amount you designate. We look forward to using the money we raise to further our mission of providing honest and accurate information to students, faculty, staff, alumni and others in the general public.
Donate Now
