November 2011/Prepared Foods -- The “center of the plate” once meant a portion of protein that held the sauce and complemented the sides. Today, the plate is not easily defined (tapas? sharing? family-size?), much less are the central components.
Even taking a broad look at the main course, it is difficult to sum up entree trends. Value demands large portions for the price, or smaller portions suitable for sharing. Consumers want hearty comfort foods they are familiar with, and they want to try new things. People across the country demand dishes that are good for them, and they want to indulge. They want food that is portable and convenient, yet they want food that is fresh and customized--and prepared just for them. They like beef, pork, chicken, seafood, pasta, vegetables...trends overlap and outright contradict each other.
Between the Bread Sandwiches suit these contradictory trends, which is likely why they are menued in both full- and limited-service restaurants more than any other type of entree. Among consumers polled for Technomic’s “Sandwich Consumer Trend Report,” 93% say they eat at least one sandwich each week.
Sandwiches can be quickly made to order, are highly portable, and satisfy hunger and cravings. They can be adapted to please just about any palate, budget or appetite, and they are popular in preparations--from BLTs to bahn mi. Perhaps most importantly, sandwiches can be adapted to meet almost any culinary trend.
For example, breakfast is a hot topic. Menus that feature a signature breakfast sandwich or wrap help signal differentiation. The quick-service sector positions these sandwiches as a value-menu item, bundling it in combo meals, while fast-casual menus put the spotlight on high-quality sandwich ingredients and artisan breads. Full-service operators are also recognizing the appeal. In a segment defined by a traditional knife-and-fork entree, signature sandwiches can offer flavor and preparation variety, as well as lower-cost options.
Breakfast sandwiches recently introduced or promoted on menus include:
* Dunkin Donuts’ new Big N’Toasty Breakfast Sandwich, with two fried eggs, four slices of cherrywood-smoked bacon and American cheese on Texas toast.
* Paradise Bakery & Café’s Asiago Bagel Breakfast Sandwich, which features egg, applewood-smoked bacon and Vermont white Cheddar grilled on an Asiago bagel.
* Ruby’s Diner’s Breakfast Sliders: Three Kings Hawaiian rolls with fried eggs, American cheese and choice of bacon, Canadian bacon, veggie sausage or lean turkey sausage.