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How to Make the Perfect Sandwich

Most of us enjoy sandwiches. They are practical, satisfying and undoubtedly delicious when we bite into our favorites. In fact, they are the perfect meal to pack for on-the-go. But what makes a perfect sandwich that will appeal to our consumers? We asked an expert. Chef James Dembicki is Design and Development Executive Chef at Evertaste, where he creates, among other things, outstanding sandwiches for our major convenience-retail customers. Here, he shares his “SANDWICH” checklist, which includes the aspects he prioritizes when creating a product the consumer will find too tempting to pass up:

The perfect sandwich | Evertaste | Convenience Retail

The perfect sandwich is easy to make when considering 8 important aspects

Shelf Life

The ingredients used, build of the sandwich and packaging, all go into how long the sandwich can stay fresh on the shelf for the customer to enjoy.

Appearance

Colorful ingredients (lettuce, tomato, bread, etc.) along with the right packaging and label design give eye appeal to the customer.

Needs Texture

Various textures such as crispy (lettuce, bacon, etc.), creaminess from the spread and chew from the bread carrier should be considered for the overall experience.

Description of the Product

Having detailed and “feel good” descriptors will drive customers toward the sandwich offering.

Wrapping/Packaging

Having the proper packaging that shows off the product helps bring customers in and is also an important part of the shelf life of the sandwich.

Ingredient Cost

The sourcing of cost-efficient ingredients affects the price the consumer pays, as well as the profits earned.

Chef Dembicki

Chef Dembicki is in charge of product design and development at Evertaste

Consumer Insight

Following trends in the industry will help in developing sandwiches for the majority of consumers or local regional development for a select demographic.

How to Build It

The build of the sandwich is directly related to the shelf life. For example, keeping “wet” ingredients (tomatoes, pickles, etc.) away from delicate ingredients (bread and lettuce) will help reduce moisture migration.

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