Sandwiches have long been a staple in American diets, but today, the landscape of sandwich consumption and sandwich shop trends is evolving rapidly. Consumers are eating more sandwiches than ever before, yet foodservice operators face challenges in differentiating their offerings from what’s easily made at home. So, what’s shaping the future of sandwiches?

The Rise of Sandwich Consumption

On average, sandwich eaters consume 72 sandwiches per year, and 10% of consumers eat a sandwich at home every single day. This growing demand is largely driven by younger consumers and men, who appreciate sandwiches for their versatility, affordability, and health-conscious options. While Boomers favor sandwiches for their convenience, Millennials and Gen Z are more interested in unique, premium, and customizable offerings.
Despite the rising interest, 71% of sandwiches are made or assembled at home rather than purchased from restaurants, grocery or c-stores. This means it’s critical that foodservice operators offer something that stands out from what consumers can easily make themselves.

Top Sandwich Preferences: Cold Cuts Reign Supreme

When it comes to the sandwiches consumers choose, some classics continue to dominate. The top four sandwiches—cold cuts, PB&J, BLTs, and grilled cheese—account for over half of all sandwiches consumed. Cold cut sandwiches, in particular, maintain their lead because they include a wide variety of deli meats such as ham, turkey, bologna, and salami. Meanwhile, PB&J remains a household favorite due to its simplicity and the fact that most consumers have the ingredients readily available.

How Foodservice Can Compete with At-Home Sandwiches

While sandwich consumption is rising, foodservice operators face the challenge of making their offerings distinct from home-prepared options. The key to standing out lies in:

Hot Sandwiches: Consumers are more likely to buy a hot sandwich than a cold one when dining out.

Premium Ingredients: Unique breads, gourmet spreads, and high-quality proteins can elevate the experience.

Interactive & Indulgent Options: French dips, birria sandwiches, and grilled cheese with tomato soup provide an engaging dining experience.

Grab-and-Go Innovation: Quick-service operators should focus on pre-prepared, high-quality sandwiches that maintain freshness while offering something beyond a basic homemade sandwich – like a unique condiment that takes an otherwise standard protein to the next level.

Customization: A Key But Complex Trend

Customization is a major driver in food choices, but it works differently for sandwiches. 34% of consumers order sandwiches from a set menu, 34% fully customize, and 32% modify a standard item. Interestingly, hot sandwiches tend to be customized less, as consumers rely on operators to craft something flavorful without the need for adjustments. For cold sandwiches, convenience often trumps customization, as grab-and-go options need to be quick and easy.

The Cost Challenge: Rising Prices and Operator Strategies

While sandwich menus are expanding, so are their prices. 48% of operators plan to raise sandwich prices in the coming year, responding to higher ingredient costs and labor challenges. To maintain customer interest, many are investing in ready-to-serve and heat-and-eat ingredients, which ease preparation while ensuring quality.

What’s Next for Sandwich Shops and Prepared Food Departments?

Operators looking to stay ahead should focus on:

Expanding Grab-and-Go Offerings: Convenient, high-quality sandwiches for busy consumers.

Adding More Hot Sandwiches: Increasing menu variety with warm, indulgent options.

Premiumization & Uniqueness: Offering elevated, chef-driven sandwiches to justify price increases.

Vegetarian & Health-Focused Choices: Expanding plant-based and better-for-you selections.

The Future of Sandwiches: Beyond the Basics

Sandwiches are more than just a quick meal—they’re an evolving category full of potential. From fine dining sandwiches with gourmet ingredients to interactive and experiential offerings, there’s room for innovation in every segment.