Build a Better Sandwich

Sando’ Stats

US Foods^® proudly stands as a top choice for operators to get the quality ingredients to build a better sandwich. But we don’t stop there. We dug deep, got the facts and applied them to every single component of sandwich-making, so that your sandos stack up – along with your bottom line.

69% of operators say sandwiches are a profit center for their operation.
66% of operators say sandwiches allow their operation to be creative and highlight interesting food trends.
63% of operators say sandwiches are a central part of offerings for their operation.
52% of operators reported increased sandwich sales over the past year.
11 = the average number of sandwiches offered on menus.

^*Datassential, 2023

Fresh meat sells, any way you slice it

Are you freshly slicing your meats? 77% of diners would be more likely to buy a sandwich made with freshly sliced meats^*, so be sure to state that prominently on your men

GET READY TO MELT THE COMPETITION

Grilled cheese was the fastest-growing sandwich on menus in the past year.^*

Your way to shelf-improvement

Nearly half of sandwich-serving operators want bread with a longer shelf life.

TAKE A SLICE OUT OF YOUR LABOR COSTS

Labor continues to be a top challenge for operators. Using Value Added produce items like pre-sliced tomatoes and onions can help you to prioritize your labor to the most

Mayo sandwich dreams come true

Add seasoning blends like Cajun, Lemon Pepper, Taco, or Jamaican Jerk for a flavor boost that your competition can’t match.

Bigger check? It’s a wrap

86% of sandwiches are eaten as part of a full meal^* – and what’s a meal without dessert?

WATCH FOR WHAT MAKES THE CUT

Make sure your staff isn’t wasting valuable disposable utensils.

It’s crunch time!

Snacks and Chips Snacks and Chips

Get Sandwich Inspiration Here