'Get Sandwiched' Article by Angela Vithoulkas

‘So, you think its easy making a sandwich? Maybe. Do you think its easy creating new fillings for a business that is sandwich driven? Sometimes. And what about selling thousands of them a week? You think that’s easy? Never. But its what I do.’

Angela Vithoulkas of VIVO Cafe Group talks about the business of creating great sandwiches and how people still prefer a good sandwich 3 times over any take-away pizza or hamburger.  She says that being creative with sandwiches is certainly becoming more of a challenge for hospitality workers as customers’ tastes are growing more exotic and demanding.

Angela advised that VIVO Cafes take into account everybody’s tastes when they develop a range of sandwiches – meat-lovers, vegetarians, vegans, etc. They know that some people eat meat but try to avoid dairy products. VIVO staff also know that most women prefer chicken and salad, that men are more adventurous and will try new combos faster than women.

Above all, Angela says that quality is usually more important than price.

On the 1^st June, Lawsons Breads are giving away 2,000 VIVOlicious sandwiches to the lucky 2,000 people who registered via their website.   The ‘VIVOlicious sandwich is a careful balance of protein, vegetables and complementary flavours. With a homemade sundried tomato relish as the base (no butter) on Lawson’s Stonemill Wholemeal bread, Angela , together with her brother Con, co-founder of VIVO, designed this signature sandwich by combining chargrilled pesto chicken with roasted pumpkin, Australian brie and baby roquet.

VIVO Cafe, 388 George Street, Sydney CBD is open from 6am for breakfast, lunch and dinner on Monday to Friday.  VIVO Cafe also provides all day dining options and take-away meals from their amazing delicatessen section.

Click here to read the full article written by Angela in www.gourmetrabbit.com.

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