Sandwiches in the U.S.: Foodservice and Retail Market and Trends
Packaged Facts
December 1, 2006 120 Pages - SKU: LA1272014
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Countries covered: United States
Special Offer. Now 20% off the original price of $1,995.
What’s new in sandwiches?
The question is valid because no food item - not pizza, not steak, spaghetti, ice cream, you name it - so clearly and closely mirrors the national psyche as do sandwiches. Whatever Americans can think of eventually winds up between two slices of bread… or inside a pita, bun or wrap, or atop a croissant. You get the idea.
From baguettes, buns, clubs, gyros and melts to open-face, paninis, po’boys, Reubens, subs/hoagies/heros, muffalettas, wraps and more, the sandwich is the blank canvas on which a great people paint the colors and contours of their lives. That’s because they offer everything we want so much of today: flavor, freshness, variety, nutrition, ethnic spice and perhaps most important of all, portability and convenience. Operators add traditional and/or exotic condiments, brand names or private labels, colorful packaging, inventive names, convenient outlets and low-ball pricing to make them even more irresistible.
The gradual blurring of dayparts is freeing more hours of the day than ever before for sandwich consumption. Sandwiches also fit any type of foodservice venue, from fine dining to fast food, in nearly any institutional setting, even vending machines.
Sandwich Market and Trends in the U.S., new from Packaged Facts, examines not only the current and forecast size of the sandwich market but also the role of sandwiches in retail, commercial and non-commercial foodservice outlets with a focus on trends driving sales as well as trends influencing the kinds of sandwiches offered.
Report Methodology
The information in this report was obtained from both primary and secondary research. Primary research entailed consultations in July 2006 via phone and email with industry experts and on-site examinations of the foodservice and retail sectors.
Secondary research entailed gathering data from relevant trade, business, government, and company sources, including checkout-scanner data collected by Information Resources, Inc. (IRI), as well as other proprietary data supplied by Simmons Market Research Bureau, Inc., a demographics specialist that semi annually surveys tens of thousands of adults on their purchasing habits.
What You’ll Get in this Report
Sandwich Market and Trends in the U.S. makes important predictions and recommendations regarding the future of this market, and pinpoints ways current and prospective marketers can capitalize on current trends and spearhead new ones. No other market research report provides both the comprehensive analysis and extensive data that Sandwich Trends in the U.S. offers. The report addresses the following segments:
- The Market (including market size and composition, and projected market growth)
- The Marketers (including discussions of specific marketer brand and market shares)
- Competitive Profiles (of the mainstream marketers, specialists and up-and-coming niche players, and analyses of the products they market)
The Consumer (who’s buying what, and where)
- The Products
- Trends and Opportunities
Plus, you’ll benefit from extensive data, presented in easy-to-read and practical charts, tables and graphs.
How You Will Benefit from this Report
If your company is already competing in the food industry, or is considering making the leap, you will find this report invaluable, as it provides a comprehensive package of information and insight not offered in any other single source. You will gain a thorough understanding of the current market for sandwiches. Contributing to that understanding will be a complete analysis of sales data, and a detailed discussion of the sandwich consumer.
This report will help:
- Marketing Managers identify market opportunities and develop targeted promotion plans for sandwiches.
- Research and development professionals stay on top of competitor initiatives and explore demand for sandwiches.
- Advertising agencies working with clients in the food industry understand the product buyer to develop messages and images that compel consumers to purchase sandwiches.
- Business development executives understand the dynamics of the market and identify possible partnerships.
- Information and research center librarians provide market researchers, brand and product managers and other colleagues with the vital information they need to do their jobs more effectively.
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Chapter 1 Executive Summary
- KEY POINTS
- Scope of the Report
- Report Methodology
- What’s New in Sandwiches?
- Table 1-1 Selected Chains’ Sandwich Offerings
- Consumers Are Crunched for Time
- Freshness Sells as Good-For-You
- Foodservice is Not Affected by Growing Retail Sales
- More Dollars Go to Eating Out
- Smaller Families, On-the-Go Families
- Pulling in the Dough
- Lots of Competition
- Anytime is Sandwich Time
- Sandwiches Anywhere and Everywhere
- Paninis Jump Started Sandwiches but Subway is Driving Them
- As Sandwiches Get More Popular, Food Safety Regulation Will Get Stricter
- Equipment Can Be Simple or More Sophisticated
- What Constitutes Success?
- Chicken Does Well for Consumers
- Name Chefs Open Sandwich Shops
- Quality and Premium as Drivers
- Organic and Ethnic as Drivers and Competitors
- All About Bread
- Low Carb is a Dead Fad but It Led to Bread Innovation
- Health is a Driver for Bread and Sandwiches
- The Promise of Whole Grain
- The New White Bread
- Organic Breads
Chapter 2 The Sandwich Market
- KEY POINTS
- U.S. Foodservice Market is $483 Billion
- Definition of Foodservice
- Figure 2-1 Total U.S. Foodservice
- Figure 2-2 Percent Change in Dollars
- Sandwich Chains Lead in Chain Growth
- Table 2-1 Leading Kinds of Chain Restaurants
- Sandwich Chains Are Doing Remarkably Well
- Table 2-2 Sandwich Chain Sales and Unit Growth
- Sandwich Overview
- Sandwiches are 25% of Foodservice Sales
- Figure 2-3 Sandwiches as Percent of Foodservice Sales
- Alternative Locations Account for More Sandwich Sales than Chains
- Table 2-3 U.S. Sandwich Sales by Venue
- Table 2-4 U.S. Sandwich Sales by Type of Chain
- McDonald’s is the Biggest Sandwich Seller
- Table 2-5 U.S. Sandwich Sales by Chain
Chapter 3 Restaurants
- KEY POINTS
- Chains Lead the Way
- Sandwich Chains Are Flourishing
- Raising the Bar for Sandwiches
- Figure 3-1 Percentage Agreeing With Selected Nutritional Statements,
2006 (U.S. adults)
- Table 3-1 Relative Usage of Chain Restaurants Among Consumers Who Agree with Statement, I Try to Eat Healthier Food These Days, 2006
(U.S. adults)
- Table 3-2 Relative Usage of Chain Restaurants Among Consumers Who Agree With Statement, I Like the Trend Toward Healthier Fast Food,
2006 (U.S. adults)
- Table 3-2 [Cont.] Relative Usage of Chain Restaurants Among Consumers Who Agree With Statement, I Like the Trend Toward Healthier Fast Food, 2006 (U.S. adults)
- Table 3-3 Relative Agreement with Selected Lifestyle Statements Among Adults Who Like the Trend Toward Healthier Fast Food, 2006
(U.S. adults)
- Getting Toasted
- The Allure of Chicken
- McDonald’s Innovates to Stay Ahead
- Burger King’s French Toast Sandwich
- Arby’s: Moving From Fast Food to Fresh Fast Casual
- Subway: Leveraging Healthy
- Frito-Lay Potato Chips Go with Sandwiches
- Sandwiches in the Evening
- Potbelly Expands
- After Limiting Tomatoes, Wendy’s Tries New Products
- Dinnerhouses for Yuppies
- Dagwood’s Sandwich Shoppes LLC
- Dunkin’ Donuts’ Also Targets Breakfast Sandwiches
- Coming to Cleveland, Jimmy John’s Gourmet Sandwich Shops
- From England, Earl of Sandwich
- Bear Rock Café Goes Organic
- Chef Inspired ‘wichcraft
- KFC: Code Words
- Blimpie’s: Following Guidelines
- Schlotzsky’s Bakes Fresh Every Morning
- Spicy Chefs
- Carl’s Jr.’s Whimsical Take
- Taco John’s Limited Line
- Gorins Homemade Launches TJ’s Subs
- Obee’s Grows
- Hip World Wrapps
- Salmon or Filet Mignon Wraps from Pasha’s
- Making Goodcents
- Einstein Bros. Bagels and More
- D’Angelo Grilled Sandwiches Remodels
- Extreme Pita Express
- New Emphasis for Bruegger’s
- Starbucks Offers Breakfast Sandwiches
- Building Dinner at Panera Bread
- Pret A Manger (Ready to Eat)
- New Entrant: Zaria
- Healthy Bread from Atlanta Bread Co.
- Panini Fridays
- Sidewalk Sandwiches at Camille's Sidewalk Cafe
- Independent Restaurants
- Fine Dining More Open to Serve Sandwiches
- Kobe, Soft Shell Sandwiches in Fine Dining
- Meatless For Breadline
- $100 Philly Cheesesteak
- Decidedly Upscale Flat Breads
- Tourist Package
- Smaller Berghoff
- Rock ‘n Roll Twist at Nine 75
- Smaller Fare at Minnies
- 3 Minutes or Less for a Gourmet Drive-Through
- Casual Themers
- Out of Brooklyn: Junior’s
- Building Appetites at Dave & Buster’s
- Music and Munchies
Chapter 4 Alternative Locations
- KEY POINTS
- Retailers
- Travel & Leisure
- Gambling on Sandwiches
- Manhattan in Vegas
- Cruise Ships
- Magic Menu
- East River
- Sidewalk Café
- Floating ‘50s
- Afloat
- National Parks
- Yosemite Sandwich to Stay or Go
- Zoos
- Branded in Texas
- Sodexho Upgrades Atlanta
- Airports
- Dulles Doings in D.C.
- Wolfgang Puck Express Kiosk
- Travel Centers/Truckstops
- Hit the Road After Stopping at TravelCenters
- More Subway Stops from Road Ranger
- Stadiums
- Table 4-1 A Selection of Ballparks and their Offerings
- Delaware North Companies Sportservice
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- Aramark Plays Ball
- Vending
- Institutional Foodservice
- Deli Sandwiches are Important to Operators’ Sales
- Figure 4-1 Foodservice Operators Offering Portable Foods:
- Figure 4-2 Percentage of Sales Generated by Portable Foods
- Figure 4-3 Percent Who Say Portable Sales Will Grow in 2006
- Figure 4-4 Why Portable Sales Will Grow in 2006
- Figure 4-5 The Portable Menu
- Equipment is Key
- 3-Tiered Program at Metz and Associates
- Compass Group
- Indian Goes Global
- Schools
- The Fluffernutter Kerfuffle
- Table 4-2 Most Popular Lunch Items Among Students
- Sandwiches Are Popular in School Lunch Programs
- Colleges/Universities
- Branding to Improve Appeal
- Campus C-Stores, a Prime Sandwich Source
- Branding in the Universities
- Centralized Sandwich Production
- Hospitals
- Fast and Fresh
- Patients, Visitors and Employees Customize
- Retail
- Foodservice at Retail Up Almost 8%
- Supermarkets
- Catering to Convenience is Critical
- Personally Customized Sandwiches for Dinner
- Wegman’s Tasting Restaurant
- Publix Tries Multiple Concepts
- Natural Sandwiches from Whole Foods
- New and Toasted at Wild Oats
- H.E. Butt’s Central Focus
- Rouse’s Healthy Lifestyle
- Lite Side from Dorothy Lane Markets
- For Busy People
- Specialty Food Stores
- Dean & DeLuca R&D
- Hybrid Concept from Eatzi’s
- Balducci’s
- Local Legend Independent Fraboni's Italian Specialties
- Sandwichs and Pricey Gadgets at Zabar’s
- Discount/Club Stores
- Wal-Mart’s ‘Predictable’ Program
- Targeting Shoppers
- Burrito Savings at Costco
- Department Stores
- Neiman Marcus Upscale Fare
- Book Stores
- Barnes & Noble Read and Eat
- Other Retail Outlets
- Clothing and Culinary
- Home Depot Stores
- Convenience Stores & Gas Stations
- Sandwiches and C-Stores Don’t Mix Too Well
- 7-Eleven Watching Calories
- Wawa Sells Packaged to Go
- Chevron Village Pantry Adds Bread Ovens
- Touch-Screen Ordering at Rutters’
- White Hen Expands the Program
- New Commissary for Kwik Trip
- Grilldelphia
Chapter 5 Distribution and Supply
- KEY POINTS
- Sysco Corp
- U.S. Foodservice
- Wholesale/Private Label
- Private Label is Growing
- Opportunity is All Over the Board
- MarketFare Foods
- Pierre Foods
- Deli Express: New Facility, Packaging
- Variety for Breakfast from Lettieri’s
- Sandwich Revolution Courtesy of Hain
- Hot Stuff Foods Licenses Multiple Brands
Chapter 6 Looking Ahead
- Sandwiches to Grow by 12%
- Table 6-1 Forecast U.S. Sandwich Sales by Venue
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