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Welcome to the first edition of our ‘How To Start and Run a Sandwich Bar’ series.


We know that the prospect of owning your own sandwich and food to go business is as attractive as ever and if anything grows in popularity, particularly as consumers look outside the chains to quality independent outlets with a difference.

There is also a growing realisation that opening a sandwich business is not simply a matter of finding a location and throwing open the doors, but an increasingly sophisticated matrix of business practices, although the overall aim remains identifying demand, serving it and, at the end of the day, making some money.

Would-be business owners are thus increasingly aware that the more knowledge they can take on board prior to opening, the higher their chances of success will be.

This new publication seeks to satisfy this demand with a new round of articles from experts in the field, covering many of the problematic areas you are likely to encounter.

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