Breakfast is on roll, with sandwiches normally limited to morning menus serving up sales across dayparts,according to the market research firm Datassential. From French toast sandwich concepts to croque madame varieties, sandwiches crafted with ingredients typically associated with breakfast are making sales sizzle round the clock.
As a versatile foodservice staple, sandwiches stack up to millennial demand for variety and experimentation. Customizable and portable, they can easily be prepared according to personal preference and enjoyed away from home, on premises or on the go.
Let’s face it: The foodservice business dishes out a lot of punishment for operators who neglect off-peak traffic. Margins tend to be tight, and to improve them operators need a reliable recipe for jump-starting business during slow periods. But how to drive traffic between dayparts, when operators are often starved for sales?
Consumers are kicking the same-old, same-old to the curb in favor of exotic flavors and ethnic cuisines, paving the way for international street foods to eat into more market share.
Optimize or agonize. In a fiercely competitive landscape, where margins are tight and consumer expectations high, today’s foodservice operators seem locked in a state of perpetual hunger for innovative ways to make the best, most efficient use of resources.