Sandwich consumption is strong in Canada. Today’s consumers report eating an average of 3.3 sandwiches per week, and 35 per cent of consumers say they eat a sandwich at least every other day.
By Technomic Inc.
Even with high sandwich consumption, data points to opportunities for operators and suppliers to increase share of sandwich occasions and boost sales; 39 per cent 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 per cent 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]
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 per cent) that consumers order are taken to go, and 48 per cent of consumers sometimes purchase grab-and-go sandwiches.
- Most consumers prioritize health for sandwiches at lunch (57 per cent) and dinner (56 per cent). Further, 44 per cent of consumers would like healthier sides with their sandwiches.
- A fifth of consumers (21 per cent), and 32 per cent 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 per cent, up from 21 per cent in 2012).