87% of Diners Say Meat Quality Makes or Breaks Sandwiches
SFD•Smithfield Culinary’s survey of 2,000 U.S. diners finds that 87% agree meat quality can make or break a sandwich and 78% are annoyed by meat skimping. 65% of patrons view meat quality as a value signal, suggesting stronger demand for premium deli meats from brands like Kretschmar.
1. Survey Design and Scope
The study surveyed 2,000 U.S. adults who dine away from home between April 4–7, 2026, with a ±2 percentage-point margin of error. It assesses drivers of sandwich satisfaction and purchase intent across meat, bread, toppings and sauces.
2. Key Findings on Meat Quality
Results show 87% of patrons agree meat quality can make or break a sandwich, 78% are annoyed when restaurants skimp on meat, and 88% cite meat quality as a key factor in sandwich choice. Additionally, 65% say meat quality signals overall value.
3. Implications for Smithfield Foods
High consumer emphasis on premium deli meats presents an opportunity for Smithfield’s Kretschmar brand to gain volume and pricing leverage. Restaurant operators may increase orders of hand-carved and artisanal meat cuts to drive repeat visits and advocacy.
