By Flavor & The Menu
February 25, 2021
Innovation in the sandwich category has moved into high gear, propelled by a need to increase to-go offerings and in response to a huge demand for comfort-centric, familiar fare. Bread is a gateway to comfort, and today its role in sandwich development pulls this into sharper focus. Consumers are seeking out markers they value in bread, including artisanry, craveability, nostalgia, quality and familiarity.
FLAVOR, VERSATILITY AND BRAND RECOGNITION
King’s Hawaiian is an iconic, family-owned brand that boasts a passionate fan base. Loved for its fluffy interior, flaky outside and slightly sweet flavor, restaurants across the country often call out King’s Hawaiian on their menus, leveraging the name to differentiate their sandwich offerings. “The versatility of King’s Hawaiian in the various forms in which it comes makes it an incredible addition to multiple dayparts in multiple applications on any menu. By calling it out on a menu, guests will immediately recognize the value and quality that the name brings,” says chef John Franke on behalf of the SRG Culinary Council.
Menu developers understand the value of calling out King’s Hawaiian when naming their sandwich builds. It draws attention to the menu items, giving them personality and value. Sourcing King’s Hawaiian and proudly displaying it on the menu can also boost sales:
53% of consumers said they would pay at least 10% more for products made with King’s Hawaiian bread compared to products made with other bread
Source: Technomic’s Brand Equity and Impact: Understanding the value of brand at foodservice Study, December 2019