Here’s a look at what today's diners want and what’s being served between bread (or roti or paratha), compiled from Technomic’s most recent Sandwich Consumer Trend Report.
Close to half (46%) of consumers say they’re making sandwiches at home more often than they did before the COVID pandemic. Unique sandwiches as well as specials and other deals may be key to getting these customers in the door, says the report.
Nearly one-quarter (23%) of consumers say they’d like a greater number of restaurants to serve sandwiches with plant-based proteins. Among consumers age 18 to 34, that jumps to 32%.
Different sorts of breads are gaining popularity, Technomic says, citing potato buns, paratha and roti as some of the fastest-growing sandwich and wrap ingredients.
Ingredients such as tofu, kimchi and chorizo are becoming more prevalent on sandwich menus, highlighting diners’ growing interest in flavors from around the world. Thirty-seven percent of consumers say they purchase a globally inspired sandwich at least once per month, per Technomic.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.