Before “grab and go” became a marketing standard, sandwiches were by design made for consumption in any situation — hand-held and easy to eat in the café, on the run or at the office desk. Their natural portability made them a menu mainstay. That's also a main reason sandwiches dominate the lunch daypart. According to Technomic they make up 31% of all limited-service restaurant entrees and 15% of entrees at full-service restaurants, according to research from foodservice consultants ...
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