Recent trends in food service suggest the days of a traditional beef sandwich are all but over.
While the use of beef for a satisfying sanga is showing no signs of slowing, there is a clear evolution away from what is considered a more conventional corned beef sandwich.
From bagels and burgers to wraps, tacos and jaffles and many more, increasingly consumers are looking for something a little different, utilising a range of cuts and adding flavours that pack a punch.
These formats are tried and tested in foodservice and will soon pull through into retail as consumers try to recreate their favourite foods at home. The following themes are becoming popular in foodservice, all of which can be tailored to create a modern twist on the beef sandwich:
- Luxe Comfort – seeking delicious comfort food, for example a wagyu brisket pastrami sandwich.
- Nostalgia – food that is linked to a memory or an interpretation of a memory such as a jaffle with a grown-up twist.
- International - travel the Globe without leaving home, tapping into global flavours and cuisines such as Mexican beef tacos.
The evolution of the beef sandwich should offer plenty of food for thought for butchers who are looking to entice shoppers into stores by:
- Selling hot food, and could a brisket wrap or toastie add to your offering.
- Make your own small goods, and promote sales through sandwich ideas.
- Implement a Saturday sandwich promotion or tap into the lunch time trade in your area.
- Do you service food service outlets, and can you offer variety in the cuts they may use for their sandwich offerings?
For more ideas and inspiration visit raremedium.com.au