Sandwich bar
Introduction
So you've decided you want to run a sandwich bar. Maybe you've been working in the catering industry for a while and feel the time is right to start your own business or perhaps you've spotted a gap in the local market. Whatever the reason, this guide will take you through the issues you need to consider and give you practical pointers on getting started.
Sector trends
In recent years there has been:
- a big increase in competition as many non-specialist outlets have introduced sandwiches and food-to-go items
- the growth of big sandwich bar chains and franchises like Subway
- the rise of 'cafe culture' and the rapid growth of the coffee shop sector - another source of competition for the sandwich bar
- an improvement in the range of different breads and sandwich fillings available as consumers have become more adventurous. Many sandwich bars have also widened their ranges to include sandwich alternatives and other food and drink products
- greater consumer awareness about nutrition and healthy eating
- concerns about the origin of foods and the environmental impact of carbon emissions caused by 'food miles'. This has increased demand for locally sourced and organic food and ingredients
- sharp increases in food prices during the late 2000s and early 2010s - many sandwich retailers have found it difficult to pass these increases on to consumers who demand quality products at low prices
2006 and 2007 saw the introduction of smoking bans in enclosed public places - including cafes - throughout the UK.
The late 2000s saw a sharp downturn in the economy. Conditions remained difficult into the early 2010s. Although most sandwiches aren't luxury items, many people have looked to save money by trading down to less expensive options, looking around for good deals and sometimes making their own lunchtime sandwiches. The sandwich industry has been forced to fight back by offering excellent value for money and 'no-nonsense' everyday pricing.
The British Sandwich Association represents the interests of the UK sandwich industry and produces International Sandwich and Snack News journal. This contains articles and advertising features of interest to all those operating in this market.
1.1 Food hygiene and healthy eating
The Food Standards Agency has been working with the catering and hospitality sectors to improve hygiene standards and encourage caterers to introduce healthier menu options with less salt and fat. Guidelines and targets for fat and salt reduction present some opportunities for sandwich bars to offer healthier products, but also some challenges. It can be more difficult to make a tasty sandwich with less salt and fat, so you may need to get creative when you develop your fillings.
The Food Standards Agency is also working with local authorities throughout the UK to run the Food Hygiene Rating Scheme (and a similar scheme in Scotland) - the so called 'scores on the doors' scheme. Food businesses participating in the scheme are given a star rating when their premises are inspected, and encouraged to display this somewhere that customers can easily see it. People can also search for ratings online.
You can find out more about the rating scheme on the Food Standards Agency website.
