5 stats on sandwich preferences
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.
An obstacle to sales?
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.
Plant-based keeps proliferating
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%.
Changing up carriers
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.
Sauce as a signature
Thirty-nine percent of consumers strongly agree that they are more likely to buy a sandwich that has a housemade condiment or sauce.
Global flavors gain steam
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.