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Sandwiches serves up profits

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Friday, November 3 was National Sandwich Day, which put a renewed focus on the American menu staple. Smithsonian.com reported in 2014, 50% of Americans eat a sandwich daily. This adds up to over 161 million sandwiches eaten per day in the United States alone. 

As consumers focus on healthier options, sandwiches continue to evolve from bread to protein options and toppings. Daily sandwiches like old time favorites PB&J, Grilled Cheese, and Turkey have been made over in the last decade. Consumers are demanding more upscale options, including artisan freshly made bread, locally sourced proteins, vegetables, cheeses and no fillers or additives. Toppings no longer mean iceberg lettuce, tomatoes and mayonnaise. Options include flavored mayonnaise made with olive oil, sriracha, peppers, or fruit. 

While 50% of Americans are still devouring this menu staple, operators are seeking ways to make sandwiches fresher, faster and customizable. The Lincoln Impinger Oven, makes adding toasted sandwiches to menus simple. Pair that with Delfield refrigerated prep stations or custom fabricated solutions and operators have everything they need to add or grow their sandwich program. 

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Contact your local Welbilt representative to find out how we can help you with your sandwich program or any of your kitchen needs.  
 
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