For many consumers, sandwiches are the best thing since sliced bread. About 95 percent of consumers eat at least one sandwich a week, and 43 percent eat four or more, according to Chicago-based research firm Technomic.
Clearly, the sandwich opportunity for operators is a big one, but drawing consumers away from at-home sandwich prep can be a challenge. To drive traffic, Technomic recommends operators craft creative sandwiches with quality ingredients that will help push consumers to break free from the safety of a simple PB&J.
Sandwich eaters are divided between those who hunger for adventurous concoctions and those who appreciate familiar, yet quality sandwiches, according to a recent report from Culinary Visions Panel. By focusing on the quality of sandwich ingredients, operators can offer unique, flavor-forward sandwiches that appeal to both types of consumers.
Culinary Visions Panel also found that vegetables are a major component of consumers’ “dream sandwiches,” so experimenting with on-trend sandwiches that focus on veggies as center-of-plate will suit guests’ craving for greens and cut food costs at the same time.
And don’t even think about holding the mayo: Culinary Visions Panel found that mayonnaise was the only condiment that made it onto the list of top 10 ingredients found in consumers’ dream sandwiches. Operators can capitalize on this consumer demand by speedily whipping up from-scratch flavored mayonnaises made with ingredients such as maple syrup, sesame oil, herbs and, of course, Sriracha.
Here’s a peek at a few unique sandwiches on menus today.
Sisig Surprise: Chopped pork, fried egg, hitter sauce, onion, jalapeno; $10
Noble Sandwich Co.
Seared Beef Tongue: Smoked green onion, red pepper relish; aioli; $9
New York, N.Y.
Ramen Burger: Certified Angus beef patty, arugula, secret shoyu sauce, scallion, housemade ramen bun; NA
This post is sponsored by Unilever Food Solutions