Sandwiches make up around a quarter of convenience stores’ foodservice dollar sales, according to Circana data. And it’s no wonder, since they can use a wide variety of ingredients and come in so many formats. In an excellent article written by C Store Dive in the US, this trend is highlighted.
Total sales of sandwiches, wraps and handhelds at convenience stores reached $6.9 billion in 2024, according to market research company Technomic. In even better news for operators, this figure is projected to grow to $8.6 billion by 2029, representing a compound annual growth rate of 4.5%.
Sandwiches “are king,” said Maurice Lamarche, vice president of retail operations for Tiger Fuel Company in Charlottesville, Virginia, which operates10 The Market c-stores. The chain’s sandwiches use par-baked French bread and are baked daily, which also adds a delicious odor to the store.
Fireside Market opened a food-focused site in October in Slinger, Wisconsin, that offers a range of made-to-order hot sandwiches. An important factor is the freshness cues, said Peter Juzenas, director of operations for Potawatomi Ventures, which owns the chain.
The store has a rotisserie for its pastrami, which is not only fascinating for customers but also shows shoppers that everything’s made in-house. Above photo shows 7-Eleven rolling out Japanese-style egg sandwiches in the United States.
Variety vs. SKU control
More options isn’t always better when it comes to sandwiches. Tiger Fuel recently reduced its standard lineup of sandwiches, from 25 to 13, to simplify work for foodservice staff and to reduce the number of ingredients the stores need.
However, offering a variety is very important to a sandwich program, said Donna Hood Crecca, senior principal with Technomic. “In fact the majority of c-store prepared food purchasers (78%) prioritize wide variety and selection of items when deciding which c-store to visit.”
That variety, she explains, should include the expected favorites, as well as healthy or better-for-you options, a priority for 56% of people in store, and innovative items, which 53% of shoppers seek.
The sandwich variety that c-stores offer “should also range from indulgent to healthy and from low-cost to high, to provide options for every dietary need and economic demographic,” pointed out Darren Tristano, CEO and founder of consulting firm Foodservice Results.
Getting that variety doesn’t require building from the ground up. Last July, major c-store distributor McLane Company launched a national commissary program to deliver fresh food to convenience stores. Through its Central Eats brand, it’s supplying premade grab-and-go cold items, such as sandwiches, subs, wraps and sliders, with a seven-day shelf-life and no artificial additives.
The wholesaler also provides a core assortment of basic sandwiches and LTOs that offer a twist on the classics, especially for younger consumers.
For the full story visit How c-stores are building better sandwiches | C-Store Dive
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