Sandwiches are in style

April 15 2014

As a common option for brunch, lunch or an afternoon snack, it's no surprise that sandwiches are a firm favourite across North America.

A new report from Technomic has shown how many fast-casual restaurants across the continent are coming up with innovative and inventive ways of playing with the bread-filling-bread concept.

One variation on the classic sandwich is the Chinese bao, which has grown in popularity as of late. They're steamed buns with fillings, such as pork, scrambled eggs or beans. 

Portability is something Canadians look for in takeaway food, so the bao's small size is potentially one reason why it has consumer appeal. Whether it's for a snack or a bite to eat at lunchtime, this Chinese delicacy is striking a chord with customers.

Furthermore, due to their small size, diners don't have to settle for just one type, but are free to explore a whole range of different fillings.

Banh mi sandwiches, which originate in Vietnam, normally consist of pork on a baguette, garnished with fresh herbs and vegetables of some description. They are also enjoying the favour of consumers recently, with many eateries offering a variety of such products to hungry patrons. 

Belgium's flagship food - the waffle - is also attracting attention, potentially due to its ability to be a strong choice for lunch (savoury) or a nice post-dinner treat (sweet). 

Latin American products are appealing to consumers at the moment, with foods such as Cubanos and Mexican tortas being the most widely represented sandwich on menus for diners to choose, according to Technomic. 

Other foods proving to be a current trend include the Peruvian butifarra sandwich, the Indian kati rolls and the Mexican cemita. 

Foodservice operators across the continent are catering for the growing desire for a range of quality snacks from customers. As this trend doesn't seem to show any sign of waning, continuing to stay one step ahead of the competition remains crucially important for those in the industry.