Meat&Poultry - August 2013 - 47

PROCESS
consistent throughout the system, the

flavor trends among consumers in

company tries to incorporate regional

2013. Knowing its customers are ea-

items where possible. “In India, we

ger to explore cuisines that embrace

will have two separate menus available

up-and-coming flavor trends, Sapp

in the same restaurant – one for veg-

says Quiznos recently debuted the

etarians and one that includes meat,”

Chicken Fajita Sub, which took the

Sapp says.

traditional fajita and translated it into
an inspired Quiznos sub.

Looking ahead

One 2011 consumer trend report

Delivery, online ordering and catering

released by Technomic found hot or

have been driving off-premise sales

spicy foods appealed to 48 percent of

and will continue to provide conve-

American consumers. Quiznos capi-

nience to the consumer, Technomic’s

talized on that trend by introducing

wich players will drive innovation and

its most-recent LTO. “Instead of of-

new flavor integration and vegetarian

fering one new item, we introduced

options will provide more healthy al-

two – one for consumers wanting

ternatives, with an add-meat upgrade

something spicy and one for consum-

option, of course,” he adds.

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Tristano says. “More gourmet sand-

two BBQ Pulled Pork sandwiches for

U

EXPO

American flavors are among the top

ers who prefer something more traditional,” Sapp says.
These subs debuted in May and are
great examples of the kind of innova-

Subway sees international development as its greatest challenge and
opportunity. Its major goal is to have
50,000 locations by 2017.

tive products the company is hoping

According to Van Popering, Arby’s

to continue adding to its menu going

opportunities lie in being able to of-

forward. They paired the classic com-

fer unique, high-quality products that

bination of Applewood smoked pulled

aren’t available at other fast-food res-

pork with two unique coleslaw reci-

taurants. “These same opportunities

pes, cilantro-jalapeño and apple cider.

have challenges in that during the in-

“Our development of these new flavors

novation process, we have to walk a

and textures continue Quiznos’ histo-

fine line to ensure we’re staying true

ry of elevating the classics,” Sapp says.

Iowa State University
Kansas State University
Michigan State University
Novel Food Science
Ohio State University
Purdue University
U of California/Davis
University of Idaho
University of Nebraska
University of Tennessee
University of Wisconsin

to the brand and what we represent,”

Quiznos also recently launched a

C ou r s e d e s cr ip ti o n s a t
www.myprocessexpo.com/
education

he explains.

Surf N’ Turf Salad LTO that includes

Quiznos intends to continue offer-

the newly introduced Black & Blue

ing signature menu items with excit-

Salad and the Lobster & Seafood Sal-

ing flavor profiles. “Quiznos wants

ad. The Black & Blue Salad features

a menu that represents the quality,

Black Angus steak, blue cheese crum-

premium products we’re known for,

bles, onions and diced tomatoes served

that our operators can deliver on, and

on a seasonal lettuce bed and paired

that guests will love,” Sapp says. “It’s

with fat-free balsamic vinaigrette.
Quiznos provides support in de-

a challenge to make sure we can of-

veloping unique products. As its fran-

tions for our customers, while at the

chisees see growth, they can continue

same time making sure our products

developing their own products.

will continue to be profitable for our

While Quiznos’ menu is primarily

fer quality and affordable menu selec-

franchisees.” ■

Nov. 3-6
2013
CHICAGO
McCormick
THE GLOBAL FOOD EQUIPMENT
AND TECHNOLOGY SHOW™

www.MeatPoultry.com • August 2013 • Meat&Poultry • 47
©2013 FPSA
http://www.myprocessexpo.com/education
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