Program Overview
Sandwiches are bright spots for food service departments in terms of sales and customer appeal. To effectively offer sandwiches, co-ops need an efficient production process that can keep a self-service case full of basic offerings with efficient labor. While the co-op may still offer made-to-order and signature sandwiches, a line of basic sandwiches will allow customers a value option for quick service.
On this page, you’ll find resources, templates, forms, and guidelines to help shape or improve your co-op’s basic sandwiches for increased shopper satisfaction and department profitability.
Benefits
- Give your customers a great selection of basic sandwiches at great price points
- Streamline production systems to improve productivity in preparing basic sandwiches
- Offer a complement to the signature sandwiches offered by the co-op
- Drive deli department sales with a range of sandwich options
How It Works
- Review the basic sandwich program resources and preferred practice to understand the general principles for a successful program.
- Review NCG’s basic sandwich recipes and adapt as needed.
- Test and assign a PLU and retail cost for each recipe. If you manually cost your recipes, recipes include small and large batches converted to weights so the recipes can be easily costed.
- Review, test and assign a PLU and retail cost for each recipe.
- For most stores, price point is determined by the ingredient selection (organic or non-organic), adaptations, local sourcing and adaptations, and local market or competition. Set the price for basic sandwiches (suggested $3.99-$5.99).
- Determine the batch size you’ll need for production of each sandwich. Basic sandwiches can carry a 1-2 day shelf-life.
- Create appropriate signage to the co-op’s basic sandwiches.
- Order the ingredients needed to produce the recipes and add the recipes to your daily production.
Program Details
Sandwiches are bright spots for food service departments in terms of sales and customer appeal. To effectively offer sandwiches, co-ops need an efficient production process that can keep a self-service case full of basic offerings with efficient labor. While the co-op may still offer made-to-order and signature sandwiches, a line of basic sandwiches will allow customers a value option for quick service.
On this page, you’ll find resources, templates, forms, and guidelines to help shape or improve your co-op’s basic sandwiches for increased shopper satisfaction and department profitability.
Benefits
- Give your customers a great selection of basic sandwiches at great price points
- Streamline production systems to improve productivity in preparing basic sandwiches
- Offer a complement to the signature sandwiches offered by the co-op
- Drive deli department sales with a range of sandwich options
How It Works
- Review the basic sandwich program resources and preferred practice to understand the general principles for a successful program.
- Review NCG’s basic sandwich recipes and adapt as needed.
- Test and assign a PLU and retail cost for each recipe. If you manually cost your recipes, recipes include small and large batches converted to weights so the recipes can be easily costed.
- Review, test and assign a PLU and retail cost for each recipe.
- For most stores, price point is determined by the ingredient selection (organic or non-organic), adaptations, local sourcing and adaptations, and local market or competition. Set the price for basic sandwiches (suggested $3.99-$5.99).
- Determine the batch size you’ll need for production of each sandwich. Basic sandwiches can carry a 1-2 day shelf-life.
- Create appropriate signage to the co-op’s basic sandwiches.
- Order the ingredients needed to produce the recipes and add the recipes to your daily production.