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Samwiches

A astronorickMember
For all you experienced restaurateurs, I'd like to lean on you for some wise council if I may. We have our BBQ restaurant open and rolling, currently Friday thru Sunday. Going well, usual bumps and scrapes, but learning and living. It's been Friday and weekends only for a while, as I also have kept my full time career going. Although makes for a very hectic schedule for me, (ie: no life), it really helps keeps the initial financial pressure manageable. We've been blessed by the restaurant being able to sustain itself from the start, and now we want to get on with expanding into weekdays. My wife and employee(s) will be offering a sandwich line through the week, and although we have some good ideas, I'd love to hear from some of you what some of your better sandwiches have been ? I'm planning the usual lineup of our own smoked turkey breast, cherry ham, smoked prime rib (love that one), and 'standard' fare. Any favorites you all have discovered ?

Thanks in advance,
Rick
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FM Former Member
I did some consulting with a national sandwich chain back in 2011-2013 and was really surprised by what I learned. Namely, that turkey is by far the most popular sandwich meat. This company had a great menu,but turkey based sandwiches accounted for over 50% of their sandwich sales, with grilled/baked chicken second, ham third, and beef fourth.

With that said, local preferences can rule the day, and data aside, I'd suggest something along the lines of a pit beef sandwich, where you cook a top round to rare, then finish on a grill and slice to order. I think you're likely to have the needed equipment for this, and they are extremely good. You might do it on an onion roll with horse radish mayo or spicy brown mustard, and maybe aujus.

Grilled spicy chipolte chicken (or buffalo chicken)with pepper jack also addresses the trend in sandwiches towards more flavorful options. Keep the chicken relatively mild, but offer spicy mayo or other condiments on side though.

Aside from that, I wouldn't go crazy with a huge menu. Just about six sandwiches with 2-3 specials a day. Be sure to track your specials so you'll have the data to make good substitutions when its time to re do your menu.
A astronorickMember
Thanks Todd - some great info there. Very interesting about the turkey trumping sales. I think we'll be able to tune into our local demographic quickly, and provide them what they want.
Appreciate the input -
Rick

quote:
Originally posted by Todd G.:
I did some consulting with a national sandwich chain back in 2011-2013 and was really surprised by what I learned. Namely, that turkey is by far the most popular sandwich meat. This company had a great menu,but turkey based sandwiches accounted for over 50% of their sandwich sales, with grilled/baked chicken second, ham third, and beef fourth.

With that said, local preferences can rule the day, and data aside, I'd suggest something along the lines of a pit beef sandwich, where you cook a top round to rare, then finish on a grill and slice to order. I think you're likely to have the needed equipment for this, and they are extremely good. You might do it on an onion roll with horse radish mayo or spicy brown mustard, and maybe aujus.

Grilled spicy chipolte chicken (or buffalo chicken)with pepper jack also addresses the trend in sandwiches towards more flavorful options. Keep the chicken relatively mild, but offer spicy mayo or other condiments on side though.

Aside from that, I wouldn't go crazy with a huge menu. Just about six sandwiches with 2-3 specials a day. Be sure to track your specials so you'll have the data to make good substitutions when its time to re do your menu.
FM Former Member
Some other sandwiches come to mind too: We used to sell a roast pork sandwich in my family's restaurants for 70 years. it was simply slices shoulder on white toast with mayo, let/tom. Simple and good.

A cuban would be nice with your ingredients on hand.

A coarse chopped pork with sauteed spinach and onions with a loose gravy is tasty too.

And if you have access to country ham, a country ham version of the roast pork above sold real well too.

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