New research from the NPD Group reveals that sandwiches are the recipe for growth on foodservice menus. Of all the menu categories, sandwiches were the only to post growth in 2009, with 22 billion sandwiches sold, according to NPD.

“Sandwiches, burgers and wraps were the most resilient food category in this economic downturn,” says Bonnie Riggs, NPD’s restaurant industry analyst. “The reason is it’s one of the few categories that has mass appeal. Sandwiches, burgers and wraps are accessible, customizable, affordable, portable, and can be dressed up, gourmet-style, or dressed down.”

Riggs adds, “Moving forward we’re likely to see more operators and chains jump on the sandwich, burger, and wraps bandwagon, capitalizing on the growth of this category. Considering how well-established the category is, it’s amazing to me to see that there still is room for more growth.”

Are you looking for fresh revenues in your retail operations? Try the Steak, Egg, & Bleu Cheese slider featuring Safest Choice™ eggs! These cute sandwiches work best in pairs.

Complement farm-fresh pasteurized shell eggs with the tantalizing flavors of steak, bleu cheese, horseradish, mustard, and caramelized red onions for an irresistible menu choice!

Explore sliders and more flavorful sandwich recipes! Visit SafeEggs.com/revenue >>
(Register to download materials)

Capturing revenue is a key part of the healthcare foodservice budget equation. Ongoing budget cuts in both public and private sectors continue to squeeze the bottom line. Foodservice administrators are aiming for more revenue in retail operations to help cover costs in other areas; sometimes, they use revenue generation to ward off budget cuts and staffing cuts.

Dig into this hot trend, and discover how simple additions to your retail menu—like breakfast sandwiches—can deliver rising revenues for your operation! It's all about the on-site advantage, comfort foods, fresh flavors, and portability.

Tap into cutting-edge ideas and learn how to adapt sliders and other high-demand sandwiches into your menu today!

Read the free White Paper: Trends & Revenue Opportunities in Acute Care Dining >>
(Register to download materials)

Recent market research from Mintel suggests that dietary fiber is noticeably absent from the typical American diet. Here's what they found through a recent survey:

• 30% of consumers say they make it a point to eat naturally fiber-rich foods, but studies show most Americans are failing to meet their recommended daily fiber intake
• 27% of respondents think food with added fiber usually has an unpleasant taste
• 25% of respondents think fiber is necessary only for those who suffer from irregularity or other digestive problems
• Even though lack of fiber is linked to various cancers, heart disease and diabetes, 22% of consumers don’t know enough about fiber to know if it is important to their health

“Consumers are more likely to report limiting sugar, fat, sodium, and calorie intake than they are to eat naturally fiber-rich foods,” notes Molly Heyl-Rushmer, senior health and wellness analyst at Mintel. “Adults don’t fully understand the link between fiber and health.”

Did you know? Men over age 50 need 30 grams of fiber per day; women over 50 need 25 grams per day.

For a great overview on fiber, health benefits, and ideas for boosting fiber on menus, visit the Mayo Clinic website - Dietary Fiber>>

Would you like to hear from the experts about Salmonella and eggs? Check out this podcast from the USDA! You'll hear the latest news about controlling Salmonella risks. Discover why the USDA says, "We found that the best way to reduce the numbers of any surviving Salmonella in raw eggs was pasteurization."

Listen to the podcast on the USDA website >> (Click Risk Assessment - Salmonella in Eggs)