Bread isn’t just the staff of life. It’s the food—in a wide variety of forms and styles—that helps drive the limited-service restaurant industry.
Whether they’re traditional breads, buns, tortillas, bagels, pitas, or flatbreads, these carriers are filling the sandwich needs of a wide variety of consumers.
The list of carriers at quick-service restaurants has grown over the past decade. Operators are using various baking styles, ingredients, tastes, and textures—along with assorted sizes and shapes—to differentiate themselves from their competitors.