A Sneak Peek into the Top 50 Sandwich Innovator Report

A Sneak Peek into the Top 50 Sandwich Innovator Report

The Top 50 Sandwich Innovator Report identifies the emerging sandwich concepts that are dominating the segment and reveals some interesting trends in menus and consumer interest.

Although we’ve seen a downward trend of 6.8 percent, year over year, in overall restaurant traffic based on social media mentions, the 300 sandwich innovator brands have seen a traffic increase of 3.4 percent, according to Foodable Labs.

The report, which is slated to release sometime in July, will provide an analysis exploring the sandwich segment and trends. The segment has seen an upward trend as far as traffic in social media mentions is concerned, which is a great statement for the newcomers that are dominating the market.

It may have something to do with the move towards brand transparency and the use of higher-quality ingredients. In fact, Food Quality is one of the highest ranked sentiment scores at 78.9 points for the Top 50 Sandwich Innovator concepts since the younger demographics are gravitating more towards higher quality and convenient food options. This research also points to the increased popularity of higher-quality ingredient sides, like chips. Snack brands, like Miss Vickie’s, are leading the way in this segment, further advancing the high-quality ingredients trend.

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Everything Is Bigger In Texas, Including Vegan Dining

Everything Is Bigger In Texas, Including Vegan Dining

By Adria Valdes Greenhauff, Editor-at-Large

In a destination that’s known for sticky ribs and juicy ribeye steaks, it’s hard to believe that anything can compete with good old fashioned Texas barbecue. But thanks to the growing number of health-conscious consumers in cities like Austin and Forth Worth, vegan dining is booming, giving restaurateurs an opportunity to stand out in the meat-centric Texas culinary scene. 

Serving up everything from veggie burgers to vegan donuts, vegan restaurants throughout the Lone Lone Star State are getting creative with their plant-based menus, and it’s definitely paying off. Okay, so while we don’t think meat is going anywhere in Texas, here are just a few spots that are giving the traditional Texas steakhouse a healthy dose of competition: 

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Twisted Root – a Better Burger Concept That Can't be Tamed

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In this episode of Fast Casual Nation, brought to you by the Foodable Network, Host Paul Barron speaks with Jason Boso, owner of the Texas fast casual concept Twisted Root that was one of first "better burger" joints to pop up around 9 years ago. Started by two unlikely friends, the restaurant's story is as compelling as the food. Watch the full episode to see how Twisted Root still delivers a creatively named menu with higher end products, while still having an approachable atmosphere and price point.