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Operators are finding ways to balance rising pork costs with the growing demand for the protein.

As the nation begins to emerge from recession, restaurants are seeing lapsed customers return. Same-store sales are inching up, signaling the industry’s initial rebound to health; hiring is also up, signaling positive expectations for 2011.

Sandwiches are undergoing exciting flavor and quality upgrades on every level—from breads to fillings and condiments. New sandwich trends are driven by artisan and sustainable ingredients, the desire to eat seasonally and more healthfully, and the celebration of regional and global foods and flavors.