How to cash in on the gourmet sandwich trend
The humble sandwich is not so humble these days. Where consumers used to be happy with sliced ham, iceberg lettuce and cheddar cheese between two slices of white bread, today’s food-savvy diners want more.
Australia’s caf and fast-casual dining operators are, in increasing numbers, adding flair to their sandwich offering, giving the public a wide range of fillings to choose from, including proteins such as crispy pancetta, poached chicken, and rare roast beef; cheeses such as pecorino, gorgonzola and brie; and countless condiments like aioli, tzatziki and jalapeno mayo.
The breads aren’t being overlooked either. IBISWorld’s Artisanal Bakery Product Manufacturing in Australia market research report found that the bakery industry is going through a period of significant change. Australians are spending more on higher quality, fresh breads and baked goods. Where the typical family used to purchase a few loaves of white bread once a week, consumers are now more likely to buy a wider range of premium bread products.
During the past five years, rising health awareness has led to an increase in demand for healthier, wholemeal and gluten-free varietals, and this trend has been felt by both the retail and foodservice sectors. The growing interest in brown, rye and seeded breads such as those comprising sunflower seeds and linseeds represents a significant opportunity for business operators as these products tend to sell at higher prices and can therefore support revenue and profit growth.
While it’s essential for foodservice business operators to stay on-trend and ensure their menus comprise the flavours and ingredients that their patrons crave, they also need to ensure their back-of-house is operating efficiently.
In an industry where profit margins are extremely tight and every penny counts, operators can’t afford to have surplus stock go to waste. This is where frozen bread products, such as the Abbott’s Village Bakery range available from Tip Top Foodservice, represent significant value.
The range, which includes rye, wholemeal, grain, slider and gluten-free options, is frozen soon after the baking process is complete, maximising freshness. It means that foodservice outlets unable to accept daily fresh bread deliveries such as those in remote areas, can still offer a gourmet sandwich menu, thawing on demand to minimise wastage.
It also means that operators can order a broader range of breads, without fear that they’ll go bad before selling out. A large part of the chef’s role today is getting the balance right – ensuring they have enough stock, but not too much. By making the switch to frozen artisan bread products, foodservice businesses can have the best of both worlds.
To learn more about the Abbott’s Village Bakery range of premium bread products, head to www.tiptop-foodservice.com.au or contact your local distributor.