Industry News

Technomic reports on sandwich trends

The Top 100 limited-service sandwich chains grew sales by 8.6 percent in 2008, to $20.3 billion. Gains were driven by industry leader Subway, with strong execution of its $5 foot-long promotion and value positioning resulting in a 17.1 percent increase in sales to $9.6 billion. The Top 100 outperformed the limited-service sandwich industry as a whole, which posted sales of $22.6 billion systemwide, growing by 6.9 percent.

Those are just a few findings detailed in a new study from Technomic, Chicago. The foodservice market  tracker and consultant just released its 2009 Top 100 Limited-Service Sandwich Chains Restaurant Report.

“The limited-service sandwich chains that continue to perform well have conveyed a strong value equation to their customers - from craveable flavor profiles to reasonable pricing to convenience of ordering,” says Darren Tristano, executive vice president at Technomic. “Given the challenging economic environment, leaders should understand the shifting expectations of their customers and be prepared to make the necessary changes to remain relevant, while keeping a watchful eye on margin erosion concerns.”

Commenting on the report, Tristano said some of the trends, chains and products examined include:

    * Subway’s value-driven menu strategy
    * Jason’s Deli’s healthy approach to sandwiches
    * Which Wich’s customization
    * Jimmy John’s promotion of convenience with delivery options
    * ‘wichcraft’s gourmet, high-quality menu positioning

Other interesting findings include:

    * The Top 100 sandwich chains grew units by 1.8 percent in 2008 to more than 39,000 locations, outperforming the sandwich category’s growth of 1.4 percent and the total limited-service restaurant industry’s unit increase of 0.6 percent. The total restaurant industry’s units declined by –0.6 percent from 2007.

    * Subway led the sandwich industry in unit growth, adding 686 new locations in 2008. Atlanta-based Rising Roll Gourmet had the highest rate of growth at 71.4 percent, bringing its total to 12 units.

    * Menu trends among the Top 100 chains include use of flatbreads and premium ingredients, bolder flavor profiles, new hot panini-style sandwiches, healthier offerings and the use of natural, organic, local and sustainable sandwich components.

    * Chains continue to implement green initiatives to promote social responsibility, reduced energy costs and environmental protection.

    * Many quick-service operators are revamping to more upscale interiors to encourage customers to linger.

    * Operators are increasing their use of the Internet to reach customers through social media sites such as Facebook, YouTube and Twitter.

Tristano says Technomic uses the 2009 Top 100 Limited-Service Sandwich Chains Restaurant Report to help restaurant operators and foodservice manufacturers identify opportunities for growth, understand current trends, develop sales and marketing strategies, and analyze top performers by sales and units. Comprehensive appendices include profiles of individual chains and lists of the Top 100 sandwich chains sorted alphabetically and by sales and units.

Did you enjoy this article? Click here to subscribe to Refrigerated & Frozen Foods magazine.

You must login or register in order to post a comment.



Image Galleries

Evolution Fresh: Enhancing the Premium Juice Market with HPP Technology

Evolution Fresh’s new Rancho Cucamonga, Calif., juicery employs HPP technology to help produce cold-pressed juices.

Posted: December 11, 2014

4/30/15 2:00 pm EDT

Best Practices for Executing Capital Projects

Best Practices for Executing Capital Projects, a Food Plant of the Future webinar presented by Hixson and co-sponsored by Food Engineering, will reveal helpful project management techniques and strategies Hixson has learned based on decades of experience in leading food and beverage projects to successful conclusions, how to establish appropriate stakeholder expectations, how to keep control of project quality, schedule and budget and what to do when challenges arise.

Refrigerated and Frozen Foods Magazine


2015 May

Refrigerated & Frozen Foods' May 2015 issue features The Schwan Food Co. as the Sustainable Processor of the Year.

Table Of Contents Subscribe

2015 State of the Cold Food Industry

Refrigerated & Frozen Foods’ July 2015 issue covers the State of the Industry report. What trends and analysis would you like to see covered?
View Results Poll Archive

The Refrigerated and Frozen Food Store

Cold Packaging Materials Guide

A guide to cold packaging containers and materials.

More Products

Refrigerated & Frozen Foods Delivers

RFF Infographic 133x133Click here to see a snapshot of the many different ways Refrigerated & Frozen Foods delivers business and technology solutions to cold chain professionals.


facebook_2014 twitter_40px youtube_40pxlinkedin_40px

Buyer's Guide

Visit our Buyer's Guide!

Refrigerated & Frozen Foods offers a Cold Packaging Materials Guide, as well as a Cold Storage Warehouse Guide, the most comprehensive listing of cold storage warehouses.

Visit the Buyer's Guide page today!