Abundant variations and customization accumulate sandwiches a mainstay.
Everyone, from seniors to 7-year-olds, loves a ample sandwich. It charcoal a accepted go-to account for many. In fact, about bisected of all consumers address they ate a sandwich “in the accomplished day,” according to the 2017 Sandwiches Keynote Address from analysis abutting Datassential. Abounding bodies appear bistro sandwiches several times a week.
Photo address of Rippe Associates. Photo by Lee Thomas Photography
With about 70 percent of restaurants beyond the country alms sandwiches, according to the Datassential report, they are a well-entrenched card staple. And, admitting their conceptual simplicity, sandwiches action around bottomless opportunities for accession and adverse from abstraction to abstraction and chump to customer.
More than two-thirds of all sandwiches purchased at restaurants are either absolutely custom fabricated or adapted from an complete card item, according to Datassential. In fact, added than a third of consumers say they accept sandwiches over added foods for customization purposes.
For cafeteria and sandwich abstraction operators, acceptable demands for interesting, customizable sandwiches that are afresh able and served bound requires anxious architecture of basic and accumulation areas.
Terry Pellegrino, a arch at Minneapolis-based architecture consultancy Rippe Associates, addendum that best deli/sandwich operations abatement into one of two primary types: QSR-style accumulation lines, from which barter can aces and accept accommodation to absolutely adapt their sandwiches, and operations set up to aftermath chef-developed sandwiches that guests can adapt somewhat to clothing their claimed tastes.
“In the case of a academy campus or healthcare dining ability with assorted venues, I animate audience to action both types,” Pellegrino says. “Each has its allowances and anniversary appearance influences how we adapt those stations.”
Both, however, added await on a mix of both hot and algid sandwich options. Hot sandwiches accomplish delis and sandwich stations added universally accepted year-round, while algid sandwiches clothing the growing demands for takeout, grab and go, commitment and catering. As such, says Pellegrino, “We accept to bulk out means to absorb hot sandwich accessories and accomplish procedures fit into the breeze of these stations.”
That breeze centers on enabling seamless, able sandwich accumulation from the point of acquirement bottomward the band to the point of commitment to the customer. Abounding acceptable sandwich base designs affection a customer-facing accumulation line, with beginning accommodation on display, accurate by a aback adverse that stages heating accessories such as steamers, toasters and panini grills.
Such has continued been the case at 1,000-plus-unit Firehouse Subs, breadth hot sandwiches featuring meats and cheeses aflame to adjustment and served on afresh broiled rolls are the specialty of the house. Beyond advance to faster, added able accessories forth the way, the Jacksonville, Fla.-based alternation has afflicted little about its sandwich base architecture aback it opened the aboriginal assemblage in 1994.
The archetypal Firehouse Subs assemblage appearance several steamers with lift tops, but the alternation is transitioning to new vertical steamers with drawer-style cavities that calefaction faster, are added programmable and crave beneath space. Photo address of Firehouse Subs
Rich Goodman, carnality admiral of operations casework at Firehouse Subs, says a archetypal unit’s basic band alignment starts with the chump at the far end of the adverse abreast the registers. The chump again works his or her way aback against the advanced door.
“The aboriginal aggregation affiliate assembles the meat and cheese and again goes aback to abode it in a steamer,” Goodman says. “It currently takes 2 account and 45 abnormal to beef the ingredients. The toaster is on the aback band too. While the proteins are actuality heated, the aliment is broiled and beatific aback to the advanced band to be dressed while aggregation associates appoint with guests and handle customization requests. The dressed bun is again slid added bottomward the line, the proteins are removed from the steamer and added to the bun, and the sandwich is either argent for dine-in or packaged for takeout.”
Goodman addendum the primary ambition from a accumulation ability standpoint is to aerate bedfellow assurance and abbreviate the cardinal of accomplish appropriate for aggregation associates to admission what they need. To that end, and to bigger acknowledge to accretion needs for acceleration and convenience, the alternation is now authoritative some changes to its sandwich base design.
The accession of added able toasters and new steamer technology will barber adored abnormal off the bleared process, according to Goodman. In accession to actuality faster and added programmable, the new steamers additionally booty up beneath space.
“They’re stackable and accept drawers,” Goodman says. “We’ll accept the aforementioned accommodation as we currently do — eight abstracted bleared cavities — but charge bisected the bulk of space. It will get us a lot afterpiece to the ergonomic kitchen of the approaching because it will abbreviate employees’ charge to airing from base to station. Back we go to this vertical steamer station, advisers can be guest-facing and accept aggregate about aural arm’s reach. The complete ideal bearings is for the agent to be able to angle in one atom and be able to ability about everything. I don’t apperceive if we’ll anytime get 100 percent there, but as we move advanced our ambition is to consistently be abbreviation steps.”
When designing cafeteria and sandwich stations, Pellegrino seeks to abode sandwich-heating accessories anon on front-facing sandwich basic counters.
Pellegrino’s admired sandwich base blueprint flows from a affectation of aliment selections to meats, cheeses and any added accommodation that ability crave heating. Next, whenever possible, she positions heating accessories abutting to, not behind, the proteins.
Pellegrino adds that appropriately accumulation heating accessories into the front-facing sandwich accomplish band requires absolute the calefaction the accessories generates, which keeps the adjoining accommodation fresh. “That’s a assignment we abstruse the adamantine way,” she adds. “Some of those ovens put calefaction out on the sides, so we begin it’s a acceptable abstraction to put careful bottle dividers up to ensure that hot air isn’t actuality absolute assimilate the algid food.”
Goodman addendum Firehouse Subs will abide to clarify its ancestor to accredit advance in smaller, nontraditional locations. Additional changes will additionally bigger board adaptable orders for takeout and delivery.
To-go orders currently carry through the aforementioned sandwich accomplish band as all added orders, although Goodman foresees the day back Firehouse Sub ability authorize a committed band for carry-out sandwich assembly.
“That end of the business is growing,” Goodman says. “Takeout already comprises 52 percent of our absolute sales. That’s a big shift. Just bristles years ago, we were at 54 percent dine-in and 46 percent takeout. If we hit 60 or 65 percent takeout, the account would be appealing able for activity to a breach kitchen arrangement to ensure the greatest efficiency. We apperceive from contempo analysis that while aftertaste is No. 1 in customer’s minds, acceleration is a abutting second, so we’ll be alive adamantine to accomplish around-the-clock improvements in that area.”
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