3. Introduce trendy foods and flavors
Keeping breakfast menus interesting month after month can be tricky, but luckily, diners’ tastes tend to shift a bit with the seasons—according to Technomic’s 2017 Flavor report, 32% say their preferences tend to change depending on the season. This opens up opportunity for operators to add new ingredients and flavors to popular dishes. For instance, in the fall, breakfast bowls can include ingredients like roasted turkey, pumpkin, cranberry or maple, and in springtime, fresh veggies such as snap peas and asparagus can be great omelet fillings or toppings for hash browns. Avocado toast has been trending for a while, but operators should keep an eye on up-and-coming food trends at breakfast, too.