Smithfield Survey Highlights Meat as Key Driver of Sandwich Satisfaction
Event summary
- Smithfield Culinary surveyed 2,000 U.S. consumers in April 2026, finding 87% agree meat quality makes or breaks a sandwich.
- 78% of patrons are annoyed when restaurants skimp on meat, while 88% say meat quality is a key factor when choosing a sandwich.
- Three in four patrons (75%) have recommended a restaurant specifically for an outstanding sandwich.
- Kretschmar, a Smithfield Culinary brand, offers premium deli meats and cheeses to foodservice segments.
The big picture
The survey underscores the strategic importance of meat quality in the foodservice industry, particularly for sandwich-focused operators. As consumers increasingly seek premium experiences, the ability to differentiate through high-quality ingredients could drive market share shifts. Smithfield Culinary's findings suggest that operators prioritizing expertly prepared meats may gain a competitive edge in customer loyalty and repeat business.
What we're watching
- Menu Differentiation
- How operators will leverage meat quality to stand out in a competitive sandwich market.
- Supply Chain Impact
- Whether premium meat suppliers like Kretschmar can meet increased demand from foodservice operators.
- Consumer Behavior
- The pace at which diners will prioritize meat quality over other sandwich components in their purchasing decisions.