Chain Leader

American style: The Dagwood

•    Anyway, a press release informed me today that "new research" shows that while sandwiches remain ever-popular sandwich-eaters want more variety. Here, courtesy of Technomic Inc., Chicago-based market researchers, are some of the other findings of the 1,500-person sandwich survey:
   
• ♦ Sandwiches continue to be a strong mainstay of restaurant fare, making up 31 percent of all limited-service restaurant entrées and 15 percent of entrées at full-service restaurants. 
  
• ♦ Bold flavor profiles and the use of artisanal and premium breads, ingredients and sandwich spreads are growing trends in sandwich differentiation. The sandwich concept itself allows for a great deal of innovation as well as portability to meet the needs of consumers on the go.
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  ♦ The sandwich segment is appealing to health-conscious consumers through offering high-quality, fresh, local and organic ingredients. 
  
  ♦ Consumer interest in healthy sandwich ingredients continues to grow, with 44 percent of consumers wanting sandwiches made with locally-grown ingredients and 30 percent with organic ingredients. 

♦ Sandwiches, once viewed as lunch fare, are important to all dayparts. Toasted sandwiches and paninis are increasing in popularity as entrée options in the dinner daypart, while the portability of breakfast sandwiches boosts breakfast daypart sales. Sandwiches are also gaining ground in the growing away-from-home snacking segment.

   Per that second box, the line about innovation and differentiation ... Christiane Lauterbach, the dining critic for Atlanta Monthly, recently told me about the Flying Biscuit, a three-unit concept now under the Raving Brands umbrella. Its sandwich section features shining examples, among them: