On The Menu: Sandwiches & Roller Grill Data 2014

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Sandwich Growth Opportunities

Although 96% of c-stores and 99% of all non-commercial operators (including nursing homes and long-term care) already offer sandwiches in their operations, it is still considered the menu item with the greatest sales growth potential in the year to come. Sandwiches tied with breakfast items among c-store retailers.

Channel Percent reporting strong growth expectations
Convenience store 54%
College & university 32%
Hospital 34%

Source: FARE 2014 State of Foodservice Study


Sausage Menu Prevalence, Growth Expectations

Encased and enrobed meats are quite prevalent in c-stores; they’re also served at the vast majority of non-commercial outlets surveyed in the study. With QSR/fast-casual chains tending to focus on a particular menu category—pizza, sandwiches—it’s not surprising their numbers are comparatively low. Some may consider that an untapped opportunity, but not the participants of this study.

Channel Percent offering Percent reporting
strong growth
expectations
Convenience store 85% 18%
QSR/Fast casual 28% 0%
College & university 92% 1%
Hospital 86% 0%

Source: FARE 2014 State of Foodservice Study


Sausage Service Style

Non-commercial is largely split between cooking encased meats to order and hot-holding such items, though most prefer crew service. The majority of c-stores provide self-serve roller grills, but a notable 19% provide the menu items crew-served from other holding equipment.

How do you offer encased food items such as sausages and hot dogs in your operations?

  Convenience store QSR/Fast casual College & university Hospital
Crew-serve, grilled/cooked to order 11% 28% 52% 43%
Crew-serve, from other holding equipment besides roller grill 19% 9% 44% 51%
Self-serve, from roller grill 62% 0% 14% 7%
Crew-serve, from roller grill 9% 0% 11% 7%
Do not off er encased food items 15% 64% 6% 12%

Source: FARE 2014 State of Foodservice Study


Sandwich Service Style

The majority of c-stores offer grab-and-go cold sandwiches, followed by grab-and-go hot options. Grab-and-go cold offerings are prevalent in hospitals as well, while made-to-order is the most common style in restaurants and C&U.

How do you offer sandwiches in your operations?

  Convenience store QSR/Fast casual College & university Hospital
Made to order 44% 94% 93% 88%
Prepackaged, customer takes from cooler 85% 2% 72% 64%
Prepackaged, customer takes from hot-holding case 54% 0% 21% 25%
Prepackaged, customer takes from freezer 15% 0% 11% 2%
Do not offer sandwiches 4% 6% 0% 0%

Source: FARE 2014 State of Foodservice Study

NEXT: Top Sandwich Ingredients

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