 Wraps, pita, Panini, subs, tortas, Chinese bao sandwiches and Vietnamese bahn mi – it’s not your cheese slice sandwich in a brown bag for lunch anymore. Lunchtime still means sandwiches and this standby continues to be a favourite – North Americans consume in excess of fifty million sandwiches annually. However, consumers want a fresh, interesting sandwich at lunch, not the proverbial PB&J. For foodservice operators, sandwiches offer the opportunity to expand lunchtime menus and increase profitability – whether your guest is dining in-house or dropping by for takeout. Look at developing interesting options that will bring guests to your restaurant. Think about maximizing profitability by utilizing ingredients you already have on hand, or branch out into a whole new world of ingredients to build your menu. With an ever-increasing interest in healthy options, sandwiches rate high among consumers’ perceptions of healthfulness. Among fast food choices, consumers consider sandwiches the healthiest choice. When asked to rate the healthfulness of various fast food options, the top rated choice was a sub sandwich. Think sub shop options that advertise “five grams of fat or less”. Also seen on menus are gluten-free sandwich options for guests with allergies. Another trend to emerge over the past few years for sandwiches is in the fast-casual segment. In the US, bakery-cafes have moved ahead of the pack and emerged a winner. Bakery-cafes like Panera Breads and Au Bon Pain base their business on patrons’ continuing love affair with sandwiches. With a focus on interesting filling options and fresh baked breads, these bakery-cafes offer their guests the best of both worlds with homemade style sandwiches that have gourmet flair. |
