Anything that doesn't involve potatoes and/or coleslaw counts as foreign food in Ireland :-)
The reason I asked in the first place is that I have a "Panini Grill" which does great toasted sandwiches, but I want to take advantage of the lunchtime panini market. My personal preference for fillings seems to be miles away from what other people want/expect, for which information I'm very grateful.

[Phil] I'd suggest going round a few of your local coffee shops just before lunch time and see what they have most of on their shelves. You can be sure they've done the research. The only difference about your trade is that you could probably go a little dryer and saltier.
Mind you this definitely sounds like 'teaching your grandmother'.

[INJ] This assumes that supply = demand. There are at least two canteens that I've encountered that would run out of certain things very quickly on a daily basis and never increase their order of those things. You could even ask 'Do you have any more X?' and they would say 'No, they always sell out really quickly'...

[Phil] Geez, Phil, are you running a pub or trying to make your eatery some sort of 'up-market' restaurant with fancy names for ordinary dishes? Surely a panino is just a bread roll into which, like a couple of bread slices, you can insert anything you damn well like? What's wrong with marketing a 'Salad Roll' or an 'Egg and Bacon Roll'?

[Dujon] In order: Yes and no; yes; and nothing. I just found the article interesting
I'm revamping my menu, with an eye on relaunching the food side of the business to create some lunchtime trade in the area. Everyone's feedback has been very useful. We already do sandwiches and toasted sandwiches, but I've found that people charge a bit more for something that doesn't come in traditional English white or brown bread; more importantly, people seem willing to pay a bit more, for something that doesn't really cost any extra to produce if it's in, say, ciabatta rather than two slices of fantastic, locally baked bread.

[Phil] Sorry if I sounded a bit abrupt.
I do understand your viewpoint and, if that's what your customers want and are prepared to pay for, then I wish you all the best. You wouldn't be a businessman if you didn't explore all avenues in order to satisfy your clients. I like your comment on locally baked bread. Around my neck of the woods we have a plethora of bread varieties marketed in bulk to those of us who see bread as a staple. It's probably a couple of decades ago now, but at that time I noticed a severe decline in the quality of bread on offer. After testing just about every 'brand' available I gave up on bread for a goodly time (they all tasted 'plasticy' to me). I'm a slow learner and not very observant at times, Phil, but then I realised that there is a small local bakery in our small local shopping area which is a mere 400 metres from Maison Dujon. My bread now comes exclusively from that wee shop.
I suppose I'm saying that fresh is good. Do you intend to bake your own stock - or can you coerce one of your local bakeries into doing so? Ullage is always a problem when it comes to perishables so I'd guess you'd have to build in a wastage factor when pricing each product.