Co-Packing Solutions - April 2009 - (Page 8) llas. “We try to come out with something new every month,” Messmer says. “And we continue to see growth monthly.” Diners’ desire for lean meats and cheeses that don't compromise f lavor and taste means more stores and delis are offering light and low-fat options, as well as products with a lower sodium content and fewer nitrates. Roesch says his restaurants are tuned into this health-conscious trend. "The turkey we carve is a bone-on whole turkey breast, with cranberry-orange relish, let- tuce and tomato, probably matching the low-fat offerings of 90 percent of what's out there," he explains. While sandwiches made with the “big three” meats—ham, roast beef and turkey— will always be menu regulars, the presence of more creative sandwiches is on an upswing. "We are seeing more artisan breads and cheeses at quick casual restaurants,” reports Bernadette Noone, senior product manager at Chicago-based Technomic Information Services, ingredient/# of items/% of incidence cheese 1837 • 46.9% tomato 1617 • 41.3% lettuce 1396 • 35.7% onion 1168 • 29.8% mayonnaise 829 • 21.2% bacon 675 • 17.3% pepper 589 • 15.1% turkey 544 • 13.9% swiss 539 • 13.8% pickle 483 • 12.3% chicken breast 477 • 12.2% ham 471 • 12% provolone 413 • 10.6% beef 409 • 10.5% egg 388 • 9.9% tea 380 • 9.7% cheddar 371 • 9.5% mustard 314 • 8% red onion 259 • 6.6% barbeque 245 • 6.3% others 3367 • 86% —sourCe: JulY-deCemBer 2008 menu monitor, teChnomiC information serviCes; numBer of items Based on the 3,913 kinds of sandwiChes sold in the top 500 Chains. a company that tracks foodservice industry trends. “We are also seeing a trend in using less meat and condiments to lower the cost and to offer customers valuepriced sandwiches. Restaurants are trying to entice customers who would not normally eat that meal out to do so." That doesn’t mean delis are sacrificing creativity to woo sandwich customers. Jimmy and Drew's 28th Street Deli in vegetarian-friendly Boulder, Colo., recognizes health-conscious trends while still offering treats like "Jimmy's Favorite"—a Reuben made with classic ingredients of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing. The surprise comes in the presentation: The sandwich is served on schmaltz-fried latkes instead of rye bread for a unique f lavor and appearance profile. "Jimmy's Favorite is our Big Mac," Co-owner Jarrett "Jimmy" Eggers, says of the sandwich that is one of the restaurant’s best-sellers. Other Jimmy and Drew’s “Signature Sandwiches” that put a twist on tradition: The 28th Street Special made with grilled chicken, tomato, red onion, radish sprouts, avocado, mayo, and provolone cheese; and the "Arnold Marx N' Eggers thick sliced liverwurst layered on rye with shaved onions, spicy mustard, and mayo, then topped with a fried egg on rye. For a look at Parish Cafe and Bar—a purveyor of especially creative gourmet sandwiches in Boston, Mass.–see sidebar on page 6. And for a list of most popular sandwich ingredients, see chart at left. 8 • Co - PaC king S o lutio n S april 2009
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