Chicken is the most featured protein on sandwiches and wraps, at 83 percent and 80 percent respectively, according to recent research by Food Genius, a leading provider of research and insight solutions to the food industry. “The State of Sandwiches & Wraps” research report published in Food Genius’ Industry Research Library also shows that wraps are offered at 27 percent of operator locations nationwide. The sandwich research analysis was compiled from the most recent quarter of Food Genius Reports data, a platform consisting of over 100,000 unique menus, covering 33 million items currently offered at over 314,000 locations, existing in the Food Genius Reports Dashboard Product.
The research found that after chicken, pork is the second most featured protein in sandwiches and wraps. Mustard, both honey and Dijon varieties, is only the third leading sauce found in sandwiches and wraps. A diverse set of bread types are prominently featured in traditional sandwich menu items, including buns, Kaiser, hoagie, and French rolls. Pita, ciabatta, and focaccia bread represent the specialty and flat breads most commonly found in sandwiches.
"Nontraditional bread types are becoming more of a focus on sandwich items," says Benjamin Stanley, VP of product at Food Genius. "We expect to see more operators utilizing creative bread options in 2014; pretzel breads and focaccias will continue to be big movers."
Sandwiches and wraps represent a diversity of menu applications, preparation methods, and ingredient combinations. This research is just a sample of the key findings from the November 2013 analysis of sandwich and wrap menu data from Food Genius Reports.
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