{"id":37217,"date":"2020-05-05T15:09:00","date_gmt":"2020-05-05T20:09:00","guid":{"rendered":"https:\/\/www.incredibleegg.org\/?post_type=news&p=37217"},"modified":"2023-06-14T15:13:35","modified_gmt":"2023-06-14T20:13:35","slug":"american-egg-board-introduces-sandwich-incredible-egg-trend-with-nick-korbee","status":"publish","type":"news","link":"https:\/\/www.incredibleegg.org\/about-us\/newsroom\/american-egg-board-introduces-sandwich-incredible-egg-trend-with-nick-korbee\/","title":{"rendered":"American Egg Board Introduces Sandwich Incredible Egg Trend with Nick Korbee"},"content":{"rendered":"\n
New York City Chef Shares Tips to Elevate Sandwich Menus as Off-Premise Dining Rises<\/h3>\n\n\n\n
CHICAGO (May 5, 2020)<\/strong> \u2014 As operators are looking to reinvigorate curbside menus, the American Egg Board (AEB) debuts the next chapter of the Incredible Egg Trends:<\/em> \u201cSandwiches,\u201d featuring New York City restauranteur Chef Nick Korbee.<\/p>\n\n\n\n
Datassential research supports this trend, showing sandwiches score above the 93rd percentile across all age groups and 72% of U.S. menus feature sandwiches. Operators can use sandwiches as a vehicle to deliver flavor trends of the moment to consumers. Datassential predicts this trend to hold steady over the next four years and shows eggs are the fastest-growing protein option on sandwiches\u2014a 13% increase in the past four years.<\/p>\n\n\n\n
Serve egg sandwiches all day long<\/strong> \u201cOur next Incredible Egg Trends<\/em> (IET) is designed to help operators modernize their handheld menu for today. With egg sandwiches growing in popularity, this trend features Nick Korbee, who is known for his innovative eggcentric menu,\u201d said Phaedra Ruffalo, senior director, market development at the AEB. \u201cAs breakfast breaks into other dayparts and off-premise dining becomes the new normal, this collection is a natural fit for operators reimagining their menu to meet the moment with portable comfort food.\u201d<\/p>\n\n\n\n
According to Datassential, almost two-thirds of consumers are avoiding restaurant dining rooms right now, which is causing many operators to innovate their curbside and delivery options. Datassential also reports 11% of restaurants are adding more \u201ccomfort food\u201d type menu items.<\/p>\n\n\n\n
Chef Korbee\u2019s path to the Egg Shop<\/strong> From developing the menu at New York\u2019s tiniest cocktail bar to redesigning the offerings for a modern Caribbean neighborhood restaurant, Chef Nick Korbee\u2019s career has been marked by creativity and resourcefulness with limited space or ingredients. In 2014, he co-founded the Egg Shop with husband\/wife team Sarah Schneider and Demetri Makoulis. Centered on the versatility of the egg sandwich, this concept started in the Soho neighborhood of New York City, and three years later, the team adds a second larger location in Williamsburg, Brooklyn. In 2017, chef Korbee debuted Egg Shop: The Cookbook to bring more than 100 egg-centric recipes to consumer homes.<\/p>\n\n\n\n
\u201cThe trend of sandwiches, particularly egg sandwiches, means a lot to me. It\u2019s a big part of what I do every day at Egg Shop. I can\u2019t think of another one that I\u2019d care to dance with,\u201d said Chef Nick Korbee. \u201cEgg sandwiches can be all sorts of things. Mine is epic but refined.\u201d<\/p>\n\n\n\n
View additional Sandwich recipes and concepts<\/strong> In addition to Korbee\u2019s take on egg sandwiches, the new IET<\/em> chronicle includes five other recipes developed for restauranteurs: Crunchy Egg Wrap, Creamy Hollandaise Cheese Steak, Egg Bao, Chorizo Egg Sandwich and Big Egg Sandwich.<\/p>\n\n\n\n
Operators can find these six recipes and five menu concepts from other restaurants along with Chef Korbee\u2019s video, as well as research and tips related to the all-day sandwich trend at: aeb.org\/incredible-egg-trends<\/a>.<\/p>\n\n\n\n
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