Presentation of the snacking market: a growing sector
Lots of people don’t find time to prepare their lunch, and the solution is often to grab a sandwich between two professional meetings. The snacking market represents 48,15 billion € in France for 7,6 billion € meals taken outside. “The sector experienced 145 % growth in 12 years” according to Bernard Boutboul, founder and chief executive of cabinet Gira Conseil. Snacking is an important market in which restorers and bakers continue to innovate. One of the most recent concepts is the Croust’wich, an equipment which allows inserting toppings in bread.
One of the main inconvenient of sandwich conservation in stores is the loss of bread crispness because of the 4°C needed for the garnish storage.
A last-minute preparation is the only solution to keep a crispy crust and a flavorful taste but this is quite complicated during a crowded slot with all the clients arriving at the same time.
The Croust’wich solution
In order to solve this problem, ORéquip’, a company specialised in restoration have been working on the Croust’Wich tool which allows to prepare garnish in advance and insert them in bread on the client request. A removable tablet has been specially designed to ease this task which can be made quickly.
The Croust’wich removable tablet
This innovation allows professionals to save time and rise productivity. The garnish can be prepared during the off-peak hours and kept in a cold storage while bread isn’t. Bakers who used this new concept have seen their sales increasing by 20-30%.
Moreover, the new concept Croust’Wich allows to offer sandwiches upon the request of the client. He can choose his bread – French Baguette, French Croissant, ciabatta, small sandwich, sandwich club or milk bread – and the garnish.
Exemples of salted and sweetened garnish at Honoré 1875
A similar concept has been set up by Honoré 1875 in Paris. The different options are presented on a digital screen that shares the available recipes. Then, the salesperson prepares the products in front of the customer.
Charlotte de Saintignon, “Les 4 clefs du succès d’une offre de snacking”, Les Echos
Stéphane Keulian, “Honoré 1875 réinvente le sandwich à la française”, blog de Stéphane Keulian