Diverse, Bold Flavors Lead the Pack in FSR
Full-flavored condiments add sandwich intrigue.
When it comes to sandwiches in the full-service restaurant (FSR) segment, the most popular flavors seem to revolve around a common theme – sauces. While these flavor profiles are versatile and may appear in many preparations, many of them have a connection to the smoky, bold genre of barbecue. Menu descriptions listing pepper include black pepper, bell peppers, roasted and hot/spicy varieties, encompassing a wide variety of flavor. This may explain their presence as the top flavor in FSR sandwiches.
What does this research mean for your menu?
Barbecue is big, and regional differences between BBQ styles can drive innovation for signature sandwiches on your menu. A large majority of the popular FSR sandwich flavors (pepper, garlic, sweet, spicy, honey, chipotle, hickory) can be used as barbecue enhancements – what a way to guarantee appetite appeal! For a good example of a delicious regional barbecue style, see our article on Kansas City Barbecue
Source: Technomic, The Sandwich Consumer Trend Report, 2010