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

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code