Creating interest across dayparts, reducing waste, and exceeding consumer expectations are just a few of the goals operators are looking to achieve in 2025. However, increasing prices or switching to lower-quality ingredients can deter customers and reduce check averages. The classic, humble sandwich may be part one of the menu essentials operators can look to for success. Its versatility helps operators reuse ingredients creatively without increasing costs. Customization is another key driver, as it provides multiple price points for customers looking for indulgent or budget-friendly options.
A discussion with Chef Thomas Wenrich, senior director of culinary at Tyson Foods, revealed the struggles operators are facing and how Tyson Foodservice can help operators overcome industry obstacles through signature dishes like sandwiches. “Unpredictability is the biggest trend of 2025,” Wenrich says. “Labor challenges continue. Supply chain and cost fluctuations are still concerns. The same problems operators have faced for years aren’t going away, but which ones will hit hardest is still uncertain.”
But Wenrich points out operators do still have control over certain factors that can lead to reduced costs and increased profits. “Operators still have control over their menu offerings and the flavor experiences they want to deliver,” Wenrich says. “While labor and supply chain issues persist, they can still determine how to differentiate their menu and meet consumer expectations.”
Consumer interest in sandwiches continues to grow, but operators need ways to elevate classics to entice customers. Adding Original Philly® Beef Sandwich Slices to a grilled cheese as part of a lunch or dinner menu can provide a new and more filling option for consumers. This can help create an elevated experience that commands a higher price point while maximizing operational efficiency.
“It’s better to drive traffic through compelling menu offerings rather than discounting, which eats into margins,” Wenrich says. “For example, adding premium toppings like Wright® Brand bacon is an easy way to boost perceived value while maintaining profitability.”
To stay competitive, operators must look beyond discounts and focus on innovation that meets rising consumer standards. That’s especially true in the sandwich space, where viral trends have redefined what diners expect from even the most familiar menu items.
“Consumer expectations around sandwiches have evolved through a series of viral trends that elevate specific product categories,” Wenrich says. “At one point, it was all about burgers. Then came the chicken sandwich wars. These moments raise the bar for what restaurants need to offer in terms of quality.” Offering quality goes hand in hand with managing costs and supplier partnerships. Tyson Foodservice is an all-in-one partner solution, offering a diverse portfolio of well-known brands—like Tyson Red Label®, Hillshire Farm®, and Wright Brand®—widely trusted by both consumers and chefs. “High quality means consistency, which helps with cost predictability,” Wenrich says. “It also drives customer satisfaction—no one wants to spend $15–$20 on a bad sandwich when they only have 20 minutes for lunch. Providing a great experience keeps customers coming back.”
The Pub® Flame Grilled Beef Burger, 5 oz.
Sandwiches are a smart option for operators, in part because they align with what consumers are increasingly looking for—comfort food, shareable options, and familiar favorites. Their versatility and broad appeal make them a strong fit for all three. According to the National Restaurant Association’s 2025 State of the Restaurant Industry Report, 93 percent of customers want to see their favorite foods on the menu, and 82 percent are looking for comfort options. That makes sandwiches a strategic addition to any menu looking to meet current customer demands.
Sandwiches can also provide an effective way to control food waste while offering fresh, exciting menu options. “Sandwiches offer a flexible and mobile-friendly menu solution,” Wenrich says. “If you’re a pizza operator, how do you use pizza toppings in sandwiches? If you run a limited-service restaurant, how do you create an express menu for high-traffic times without sacrificing quality? From a waste perspective, using existing ingredients helps reduce waste—like repurposing end cuts of steak for sandwiches rather than discarding them.”
Portion control is another tactic operators can use to balance waste reduction with consumer demand for customization. “Right-sizing portions is one way—offering multiple sandwich sizes at different price points,” Wenrich says.
As operators continue to navigate rising costs, supply chain unpredictability, and evolving consumer expectations, sandwiches featuring premium meats can provide a powerful solution. By leveraging high-quality ingredients in creative ways—whether it’s reimagining classics, offering indulgent protein upgrades, or repurposing existing inventory to reduce waste—restaurants can drive excitement, increase profitability, and keep customers coming back.
From breaded and grilled breast filets to sliced beef, burgers, and bacon, Tyson Foodservice offers a wide-ranging protein portfolio designed to fit any sandwich menu and price point. “Tyson Foodservice is here to help operators succeed,” Wenrich says. “We see ourselves as a total partner solution, providing high-quality products and support to navigate today’s challenges.”
Furthermore, Tyson Foodservice helps operators stay ahead of consumer trends by identifying new opportunities that maximize profitability while keeping menus fresh and engaging. To support that goal, Tyson Foodservice offers a Sandwich Menu Inspiration Guide filled with creative, trend-forward sandwich ideas that highlight premium meats in unique and profitable ways. Through this, operators can further their understanding of current consumer trends while discovering ways to help boost profits and cut costs.
Download the Sandwich Menu Inspiration Guide today and gather insights and inspiration to help attract new customers.
