Quality Is Increasingly Important for Sandwiches, Reveals New Technomic Canadian Study

Jul 28, 2014, 09:15 ET from Technomic

CHICAGO, July 28, 2014 /PRNewswire/ -- Sandwich consumption is strong in Canada. Today's consumers report eating an average of 3.3 sandwiches per week, and 35 percent of consumers say they eat a sandwich at least every other day. Even with high sandwich consumption, data points to opportunities for operators and suppliers to increase share of sandwich occasions and boost sales; 39 percent of the sandwiches that consumers eat are sourced away from home.

One way to improve sandwich sales is to improve upon quality. Today's consumers place higher importance on the quality of meat, bread, cheese and condiments in creating a good sandwich than in years past. Quality is often tied to health, and data also shows demand for healthier sandwiches: just 44 percent of consumers are satisfied with the healthfulness of sandwiches away from home.

"Operators need to focus on the quality of their sandwiches to help drive traffic and steal share," said Darren Tristano, executive vice president of Technomic, Inc. "Restaurants should integrate quality in a way that aligns with their concept's positioning. For example, certain concepts can emphasize sandwich quality and improve health perceptions at the same time through better-for-you sandwich claims, such as fresh, artisan or made-from-scratch."

[View INFOGRAPHIC – Spotlight on Canadian Sandwiches]

To help foodservice executives understand the latest behaviours, preferences and attitudes of consumers regarding sandwiches, Technomic has published an update of its Canadian Sandwich Consumer Trend Report. Interesting findings include:

  • Sandwiches fill the need for fast, convenient and portable meal options: three out of every five sandwiches (60 percent) that consumers order are taken to go, and 48 percent of consumers sometimes purchase grab-and-go sandwiches.
  • Most consumers prioritize health for sandwiches at lunch (57 percent) and dinner (56 percent). Further, 44 percent of consumers would like healthier sides with their sandwiches.
  • A fifth of consumers (21 percent), and 32 percent of 25–34-year-olds, demand more ethnic sandwiches at restaurants.
  • Consumers are increasingly likely to try new or unique flavours on sandwiches than on other foods (27 percent, up from 21 percent in 2012).

Technomic's Canadian Sandwich Consumer Trend Report provides comprehensive research on the latest menu and consumer trends for restaurant sandwiches, organized into five sections:

Menu Insights—utilizes Technomic's exclusive MenuMonitor data to reveal menu-development trends for sandwiches at Top 250 restaurant chains.

Consumer Insights—analyzes consumer behaviour, attitudes and preferences toward sandwiches, based on findings from a nationally representative survey of 1,000 Canadian consumers.

Competitive Insights—examines consumer perceptions of attributes important to the sandwich category, such as healthy options, high-quality, fresh options, value and variety, at 20 leading chains.

Outlook: Trends to Watch—explores emerging menu trends that are poised to impact how restaurant operators promote sandwiches in the future.

Profiles—appendices feature in-depth profiles for 10 trendsetting foodservice brands featuring menus and service formats that are positioned around sandwiches.

Technomic publishes a complete library of consumer trend reports. To learn more, please visit Technomic.com or contact one of the individuals listed below. For Technomic updates, please follow us on TwitterLinkedIn or our blog


Press Inquiries: Darren Tristano, 312-506-3850, or dtristano@technomic.com

Purchasing Details: Patrick Noone, 312-506-3852, or pnoone@technomic.com

Report Details: Kelly Weikel, 312-506-3830, or kweikel@technomic.com

About Technomic

Technomic provides clients with the facts, insights and consulting support they need to enhance their business strategies, decisions and results. Its services include numerous publications and digital products, as well as proprietary studies and ongoing research on all aspects of the food industry.

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SOURCE Technomic