3 sandwich flavors gaining steam

Lizzy Freier, Managing editor

farmer boys chicken sandwich

When it comes to sandwiches, familiar condiments are getting revamped and emerging global flavors are taking the spotlight.

1. Mojo sauce

mojo sauce

Growth: 100%

Some 38% of consumers are interested in ordering Cuban sandwiches—the most familiar vehicle for mojo sauce—according to Technomic’s Sandwich Consumer Trend Report. The sauce can add a Latin slant to sandwiches or wraps and can be cross-marketed as a dipping sauce.

Where it’s trending:

  • VooDoo BBQ & Grill (Louisiana locations)—Pulled chicken sandwich topped with mojo sauce and coleslaw on a choice of bun
  • Baumhower’s Restaurant (Alabama locations)—Fried chicken club wrap with chicken marinated in mojo sauce, fried and wrapped in a tortilla with Monterey Jack, bacon, lettuce, tomato and honey mustard

2. Peppadew


Growth: 33.3%

South African peppadew peppers are characterized by a sweet, slightly spicy kick—a flavor combination that’s a draw for 45% of consumers, according to Technomic’s Flavor Consumer Trend Report. Operators are increasingly adding peppadews to sandwiches, either on their own or infused into a dressing or condiment.

Where it’s trending:

  • The Brass Tap—Fried Buffalo chicken wrap with Buffalo chicken, lettuce, tomatoes, Parmesan and blue cheese-peppadew dressing in a pressed flour tortilla
  • Eddie Merlot’s—Steak sandwich with New York strip steak, Gruyere, sauteed onions, peppadew peppers and jus on a grilled bun

3. Parsley mayonnaise

parsley mayonnaise

Growth: 33.3%

Operators can differentiate and customize mayonnaise (the most-menued sandwich condiment, per Technomic) by adding herbs on hand in kitchens. Since parsley is available fresh all year, parsley mayonnaise is a convenient and cost-effective housemade condiment.

Where it’s trending:

  • Kachka (Portland, Ore.)—Baltic sprat buterbrodi featuring smoked fish with parsley mayonnaise on pumpernickel toast

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources