Menuing more sophisticated sandwiches
Restaurateurs tap into wealth of innovative ingredients to create new, different sandwiches. Sponsored by Hellmann’s® and Best Foods® Mayonnaise. Make more of your burger and sandwich business - visit Sandwich Solutions on Restaurant Hospitality.
October 8, 2014
In response to the demands of an increasingly sophisticated customer base, foodservice operators are debuting more robust flavor profiles across the sandwich segment and are going ethnic and upscale, as well as fresh and local.
“There’s a lot going on with sandwiches,” says Maeve Webster, senior director of market research firm Datassential. “We are seeing a lot of ethnic influences, including different spreads, garnishes and toppings in order to make the standard sandwich pop.”
Webster cites ingredients such as curry, tomato chutney and balsamic mayos; higher-end garnishes like arugula, pickled vegetables, fennel; and toppings such as sweet and savory jams as evidence of an evolving sandwich landscape.
A recent Datassential sandwich report confirms nearly 90 percent of consumers report eating a sandwich within the last week. Clearly, sandwiches are big business.
By paying closer attention to detail and driving innovation operators are hoping to push that number skyward.
Specialty mustards and mayos, toppings such as kimchi, spicy flavors like habanero and poblano, and sauces like Sriracha and Tzatziki, are showing up on more menus nationwide.