Back in the day, enjoying breakfast at any time other than from 6 to 10 a.m. meant needing to head to to a greasy spoon diner for scrambled eggs, bacon or pancakes doused in syrup. Operators have wised up, though, realizing that consumers not only want to be able to enjoy traditional breakfast foods across all dayparts, but that they also want creative menu items that induce cravings.
Because of that, the era of all-day breakfast has arrived. According to Technomic’s 2017 Breakfast report, more than 90% of operators note that serving breakfast has had an impact on sales, with 36% of those saying it’s had a large effect. However, it’s not enough to simply add a few omelets to the menu—customers want more than the basics. In fact, diners particularly enjoy eating breakfast-inspired foods in the form of items that are traditionally eaten at lunch or dinner, such as pizza, burritos or sandwiches that have breakfast ingredients added to the recipe. Items such as an Apple Carnitas Breakfast Burrito or Sausage, Pineapple and Grits Bowl are examples of this concept.
Business benefits of all-day breakfast
It’s no secret that restaurants are always looking for ways to drive sales in a time when restaurant profits are stagnant. Adding breakfast—particularly all-day breakfast—can be a boom to a restaurant’s profit margin, given that eggs are one of the most cost-effective ingredients available.
Additionally, all-day breakfast can play into one of current patrons’ biggest demand: what they want, when they want it. A restaurant that has what a customer is craving—which is often breakfast foods—throughout the day will be at the top of the list when that person is deciding where to visit for a meal.
All-day breakfast trends
Consumers have a definite idea of what constitutes breakfast in the U.S.: foods such as eggs, bacon, sausage, pancakes, toast, cereal and fruit, for instance. But according to the 2018 What’s Hot Culinary Forecast from the National Restaurant Association, ethnic-inspired breakfast items are No. 4 in top trends, so operators do have the option to get creative.
Comfort foods and savory breakfast items are also proliferating. At Metro Diner’s locations across the country, customers can order a Fried Chicken and Waffle: Half a fried chicken and a Belgian waffle topped with strawberry butter and served with a sweet and spicy sauce.
Toasts are popular options for breakfast, as well, including avocado toast and other options. At First Watch in Brookfield, Wisc., diners can order Rainbow Toast, featuring blackberries, blueberries, strawberries, mango and housemade granola atop ricotta-covered brioche toast with a drizzle of local honey.
To snag more breakfast patrons, operators should consider offering extended breakfast hours or all-day breakfast options. With global-inspired dishes, craveable items and savory, tasty foods, customers get what they want, and operators see a boost in traffic.
Click here to see a video with inspirational ideas for all-day breakfast recipes!
This post is sponsored by Dole Packaged Foods