September is full of schedule changes, shifting weather, and the holidays are right around the corner! What better time to celebrate one of the most versatile and beloved staples in the business. Whether you operate a small eatery, fine dining restaurant, or catering company, this is the perfect opportunity to spice up your menu, attract new customers, and delight existing patrons with creative ideas! Consumers are increasingly turning to sandwiches for the key reasons of speed, versatility, and customization.
Sandwiches are ready for their “glow-up” and this time of year provides a unique opportunity to spotlight a menu item that is both highly customizable and universally appealing. Sandwiches cater to a broad demographic from the health conscious to the indulgent foodie, making them an excellent candidate for Limited Time Offers (LTOs). Don’t be shy, this is an ideal time to experiment with trending regional flavors and ingredients.
Undoubtedly, protein is what makes a sandwich great. Although nearly half of consumers say that all components of a sandwich are equally important, among those willing to pick one element, protein beats out all others. Protein is the most important component for more than twice as many consumers as the second-most important component, bread. The importance of protein as the key sandwich component is driven by younger consumers, though they also care more deeply about condiments.
As labor challenges continue to hit foodservice, operators are shifting across categories to more prepared or semi-prepared offerings and sandwiches are no exception. Although still highly important, availability, visual appeal, and brand are all somewhat less important sandwich ingredient selection factors than they were two years ago as operators focus on easing preparation headaches. When diving into deli meat and cheese, longer shelf life is the top want from operators, followed close by fresher taste. More pack size variety is another key want and may help to solve the top two desired improvements by providing smaller packs that can help keep deli meats fresher longer and make them easier to store. Smaller pack sizes can also allow for some pre-preparation and can reduce BOH headaches. Operators are increasingly open to sandwich offerings that help them reduce on-site prep and labor needs.
Operators and their suppliers should not shy away from “going big” with their sandwiches and pushing the boundaries of consumer expectations – they are more receptive than you might think!
Nearly three-quarters of consumers are at least occasionally buying sandwiches at casual dining and midscale restaurants. In fact, 39% buy sandwiches at least monthly from casual dining locations, and 35% buy monthly from midscale restaurants. Interest is remarkably high in buying sandwiches from c-stores, but also from fine dining locations. This highlights just how versatile a sandwich can be for consumers. With the right high-end ingredients, preparation, and presentation, a sandwich can fit in at even the finest of dining locations.
Your local Schenck Foods sales representative can help guide you through the most impactful selections for your sandwich LTOs. Give us a call at 540-869-1870 or browse our catalogue today!
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