Preparing Sandwiches The Ways Consumers Want Them

Technomic Inc. reports that sandwiches prove to be more successful items on lunch and dinner menus for the past two years.

Sandwiches are a staple food item for both lunch and dinner menus at limited- and full-service restaurants, and more consumers report purchasing sandwiches away from home today compared to two years ago.

“Today’s consumer expects greater customization and broader sandwich options,” said Darren Tristano, executive vice president of Technomic. “Trends in portion flexibility, variety, freshness and shareability have come to the forefront of this segment. Shareable options give operators a chance to go beyond the standard menu and try new ethnic sandwiches.”

Tristano said this new trend shows no signs of slowing down in the near future.

Technomic Inc. released a full Sadnwich Consumer Trend Report that finds the following statistics: 

  • Forty-one percent of consumers ages 25 to 34 want more restaurants to offer mini-sandwiches that can be eaten as a snack or light meal.
  • Gourmet grilled cheese sandwiches are popular at many convenience retail and restaurant outlets, and more Americans want high-end, high-quality grilled cheese.
  • Specialty breads such as focaccia, ciabatta and sourdough offer operators and suppliers a stronger avenue for sandwich differentiation.
  • Gluten-free breads, buns and wrap options are more prevalent at retail outlets.
  • More consumers want grab-and-go sandwiches, reflecting a greater shift toward increased convenience and prepared foods.

Technomic’s Sandwich Consumer Trend Report looks at consumer behavior, preferences and attitudes regarding sandwiches based on survey results from 1,500 consumers. To purchase the report, visit


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