Who decided the soup schedule for restaurants?

Its a really cold day in California - rain, wind and the works. I wanted Clam Chowder for dinner, but remember that most restaurants only serve Clam Chowder on Fridays. Why is that? Who made up the Soup Schedule?Who decided the soup schedule for restaurants?
Clam Chowder on Fridays is an old holdover since the days that Catholics did not eat meat on Fridays. Today, in many Catholic families, my own included we have fish or Fridays, or pasta with a white sauce, or an egg dish, like a vegetable fritatta. It's habit and we are used to it.



The soup/meals to be served are decided by the chef/owner of the restaurant, according to best sellers and the day of the week that they sell best on especially luncheon menus. Feature of the day etc.
This fish on Friday business came about via WW11 as the Pope said we couldn't eat meat because it was needed for the soldiers. He never said to eat fish. We were free to eat meat all the rest of the time, if available.

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Who decided the soup schedule for restaurants?
because most restaurants can't cook umpteen different soups and expect to sell it all without throwing it away later on. so they just make one big batch of something different each day, and in many cases, using up ingredients that were about to go into the garbage.



if, however, a restaurant's clam chowder is phenomenal and sells out quickly, restaurants may make clam chowder everyday along with some other random soup for those who don't want clam chowder. it's all about demand. don't cook anything that won't sell if you want yoru restaurant to turn a profit.
My educated guess is that they have to use up different foods before they spoil (and soup is a great use for that) and when their next delivery will come in. It's a matter of using up instead of throwing out.