Check out how Australasian Sandwich Association will beef up the industry this year
ASA will roll out the Great Australian Sandwhichship.
The Australasian Sandwich Association aims to further promote the sandwich through the execution of various programs and events, spread throughout the year.
QSR Media talked to Graeme McCormack, Executive Director of the Australasian Sandwich Association, to find out what the association’s plans are for the this year, and get to know the different trends and challenges that are currently surrounding the sandwich industry.
Below is a Q&A with Graeme McCormack, Executive Director of the Australasian Sandwich Association.
QSR Media: What are the ASA’s goals for 2013?
Graeme: The Sandwich Association’s goals for 2013 and on-going are to promote and celebrate the sandwich, provide our members with access to industry experts and value-added services, capable of benefiting them and their businesses, and to create and deliver unique and dynamic event properties through which our Major Partners can promote their brands and showcase their products.
QSR Media: What significant actions will ASA take to achieve these goals?
Graeme: Throughout 2013 the Sandwich Association will achieve these goals through the execution of our program of events, which will include the Great Australian Sandwichship, Healthy Kids Sandwichship, Kids Sandwich Masterclass, Sandwich Innovation & Trends Presentations, Sandwich Industry Expert Panel Seminars, Product Development & Merchandising Seminars and Sandwich Business Operations Seminars. These events will be conducted at the Lunch Exhibitions in Sydney in June and Melbourne in August, and also at Fine Food Sydney in September. Our year will then culminate with National Sandwich Week in October.
QSR Media: How has the consumption of sandwich progressed after its decline in 2011?
Graeme: Whilst there is no definitive comparative year-on-year data currently available on national sandwich consumption, the Association is aware of significant investments currently being made in the development and supply of convenience sandwiches at a national level. Anecdotally at least, this would indicate an increase in not only the consumption of sandwiches but also in the demand for these types of products and the importance they will play in the overall high-growth food-to-go category. At a local level, the Association is also aware of a significant number of new cafe/sandwich businesses opening throughout the last 2 years, particularly in Melbourne and Sydney. Again, this would indicate strong growth in the category.
QSR Media: Has there been increase in patronage for sandwich retailers?
Graeme: Given the lack of data, we are unable to comment on this specifically.
QSR Media: What are the challenging aspects faced by sandwich retailers nowadays?
Graeme: At a national level, the biggest challenge major retailers face relate specifically to wholesale sandwich suppliers being able to overcome Australia’s vast logistical barriers to ensure they can deliver high-quality fresh sandwiches on a daily basis. These retailers also face the on-going challenge of changing consumers general perception of convenience sandwiches, which historically has not been strong, but which is being addressed by these retailers through the development and delivery of high-quality products. At a local level, the biggest challenge sandwich retailers face is continuing to service ever-increasing quality expectations of customers.
QSR Media: What popular innovation has helped boost sandwich consumption?
Graeme: The most popular innovation in the industry has been the actual acknowledgement and understanding across all levels that the actual process of ‘New Product Development’ [NPD] itself is critical piece to the on-going success of any sandwich-related business. This is driven specifically by the notable increase in consumers’ general food knowledge and expectations, particularly given the media proliferation of celebrity chefs and TV cooking programs.
QSR Media: What are the latest trends in the sandwich industry?
Graeme: The latest product trends in the sandwich industry relate to the step-change use of ‘old school retro ingredients’, such as chutneys, relishes, pickles, corned meats and traditionally less-popular poultry such as turkey. These trends are seeing the development of sandwiches which deliver a unique flavoursome twist on old-favourites, such as a corned beef and pickle sandwich.
