What's a sandwich

January 1998
FoodService Director;01/15/98, Vol. 11 Issue 1, p105
Trade Publication
Focuses on sandwich trends in the food industry in the United States. Information on the Latino wrap sandwich method; Details on the concept `That's a Wrap' at Boston University's Union Food Court; Convenience of the wrap sandwich method.


Related Articles

  • NOW, THAT'S SANDWICH. Lang, Joan M. // Restaurant Business;9/15/2005, Vol. 104 Issue 13, p40 

    This article focuses on the demand of unique sandwiches among the customers in the United States. These days especially, the sandwich can be a menu's best friend. It can span the dayparts from breakfast and snacks to dinner and late-night supper. It is flexible enough to suit so many menu...

  • HILLSHIRE FARM SMOKED SAUSAGE SANDWICH.  // Restaurant Business;5/15/2003, Vol. 102 Issue 9, p80 

    Wrapped in butcher paper for that just-made look, Hillshire Farm's Split Smoked Sausage&Cheese sandwiches are both bakeable and microwavable. These sandwiches fit into Sara Lee's new hot sandwich warmer.

  • What's in your lunchbox? Dunn, John // Food Manufacture;Dec2006, Vol. 81 Issue 2, pxvi 

    The article examines the innovation within the British sandwiches market. Although the top 10 pre-packed sandwich fillings remain virtually unchained from year to year, there is a massive churn in product formats, recipes, and ingredients. Key trends include the growth of subs or baguettes and...

  • East Meets East. Meyers, Beth // Restaurant Business;5/1/2004, Vol. 103 Issue 8, p52 

    This article focuses on the restaurant Kiev in New York City's East Village, where the cuisine is a combination of Eastern Europe and Far East. To attract new clientele while keeping its loyal old customers, Kiev's menu offers traditional favorites like pierogi and Hungarian goulash side-by-side...

  • Gourmet to Go. Burrows, Kate // Food & Drink;Sep/Oct2006, Vol. 5 Issue 5, p164 

    The article focuses on Eatzi's Markets, a company that offers premade meals or gourmet home meal replacements. It celebrated its 10th year in 2006. It also offers salads and sandwiches and is continually expanding its menus and facilities. The company boasts freshly-made foods which are made by...

  • Exploring Israel's 'ethnic' cuisine. Klein, Amy // Jewish Telegraphic Agency: 1922 to present;1/28/2015, p1 

    (JTA) -- From Givatayim's renowned Sabich Shel Oved - a simple eggplant-sandwich shop with lines snaking around the corner - to lesser-known places like Chachaporia Georgian cuisine in Jerusalem, the new e-book "Israel's Top 100 Ethnic Restaurants" provides the English-speaking tourist a window...

  • The burger, all grown up. Petrak, Lynn // National Provisioner;Oct2006, Vol. 220 Issue 10, p48 

    The article points out that hamburger not only remains a staple in the American diet, but is the focus of innovative product development. The hamburger is being reinvented using eclectic new flavors, pairings, shapes and packages. Companies such as The Solae Co. Ltd. have kept up with changes in...

  • NEW FROZEN PRODUCTS.  // Frozen Food Age;Mar2005, Vol. 53 Issue 8, p10 

    Evaluates several frozen products available in the U.S. market in March 2005. Burritos from Ruiz Food Products Inc.; Subs sandwiches from Nestle Prepared Foods Co.

  • The Noblest Sandwich of Them All. Gehman, Richard // Saturday Evening Post;1/1/1955, Vol. 227 Issue 27, p16 

    The article cites the popularity of the Italian hero sandwich, more popularly known as submarine in the U.S. The sandwich was saleable, 3,000 and 4,000 stores all over the country were selling the mentioned product. Submarine was made of meats, cheeses, fish, fresh and green vegetables, vinegar,...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics