Consumers Want More Sandwich Variety
This almost reads like an Onion headline, in the sentiment of Nation Says, I’ll Take the Chicken Caesar, cept this one is real. For real. Much drier, not as funny, but kinda interesting. Seems to me we have TOO MUCH variety. I don’t want any more choices. Actually, I would be happy if we just improved on the choices we’ve got.
New terms I hope to insert into casual conversation:
LSR = Limited Service Restaurant
FSR = Full Service Restaurant
Day-part. As in “Sandwiches, once viewed as lunch fare, are important to all
dayparts.”
Menu. As a verb. “This presents an enormous opportunity for
operators to menu more innovative sandwich offerings.”
Technomic Finds That Consumers Want More Sandwich Variety
CHICAGO–(BUSINESS WIRE)–New research from foodservice consultants
Technomic found that though preferences for traditional sandwiches remain
strong, consumers are looking for greater variety in sandwich ingredients
available from limited- and full-service restaurants. A survey of more than
1,500 consumers revealed that over one third (39 percent) of those eating at
LSRs and 51 percent at FSRs were not fully satisfied with available sandwich
options, wanting new and unique ingredient offerings, flavors and
combinations.
Technomic’s Sandwich Consumer Trend Report combines the results of
extensive quantitative consumer research, menu analysis from its proprietary
MenuMonitor database and restaurant data from its Top 500 Report to generate
fresh and timely insights into the sandwich segment.
Among the more interesting findings of the report:
• Sandwiches continue to be a strong mainstay of restaurant fare,
making up 31 percent of all limited-service restaurant entrees and 15
percent of entrees at full-service restaurants.
• Bold flavor profiles and the use of artisanal and premium breads,
ingredients and sandwich spreads are growing trends in sandwich
differentiation. The sandwich concept itself allows for a great deal of
innovation as well as portability to meet the needs of consumers on the go.
• The sandwich segment is appealing to health-conscious consumers
through offering high-quality, fresh, local and organic ingredients.
Consumer interest in healthy sandwich ingredients continues to grow, with 44
percent of consumers wanting sandwiches made with locally-grown ingredients
and 30 percent with organic ingredients.
• Sandwiches, once viewed as lunch fare, are important to all
dayparts. Toasted sandwiches and paninis are increasing in popularity as
entrée options in the dinner daypart, while the portability of breakfast
sandwiches boosts breakfast daypart sales. Sandwiches are also gaining
ground in the growing away-from-home snacking segment.
“Sandwiches are growing in share in all dayparts while consumers are asking
for more variety in sandwich selections,” says Darren Tristano, Executive
Vice President of Technomic Information Services. “Given strong consumer
trends toward healthy eating and an increasing consumer appetite for bolder
flavors and premium ingredients, this presents an enormous opportunity for
operators to menu more innovative sandwich offerings.”
Researched and reported by Mrs. Whippppeeeessss!
The Lunch Encounter 