Food

Drive brunch sales with Mexican flavors

Consumers are finally able to freely go back to brunch, and the competition among operators is stiff. From Instagram-worthy eats to innovative offerings and global flavors, restaurant operators are working overtime to draw in diners with new and exciting things to try. Global flavors are on the rise—27% of consumers say they are eating more unique types of global foods and beverages than they did two years ago, according to Technomic’s recent Global Food and Beverage Consumer Trend Report—and spicy flavors are also a huge trend, with Technomic’s 2021 Flavor Consumer Trend Report finding that more than half of consumers say they enjoy using hot sauce on a variety of foods. Combined with the still-in-demand all-day breakfast menu, these trends make it easy for operators to set themselves apart and create show-stealing brunch offerings.

Operators can stock their restaurant with versatile spice mixes to make prep work easy. Fan-favorite flavors and hot sauces both on the menu and tableside also help to ensure maximum satisfaction.

Check these flavorful ideas out:

  • Cholula® Huevos Rancheros: Cholula® Street Taco Chipotle Carnitas Seasoning Mix is the star of the show here, infusing smoky, chipotle pepper flavor into every layer of this Cholula® take on huevos rancheros: mashed into pan-fried pinto beans, stirred into the pork, onion and poblano mixture while cooking, and sprinkled generously over crispy-fried tortillas. It’s perfect for diners looking for something new and familiar at the same time.
  • Steak & Egg Breakfast Burrito: The breakfast burrito is the best burrito, especially when it’s this meaty, eggy, cheesy take that’s spiked with the bold flavor of Cholula® Green Pepper Hot Sauce. Diners will love it!
  • Avocado Toast: An avocado toast that changes the game for patrons, prepared with toasty sourdough, creamy avocado, an egg prepared their way, and lots and lots of Cholula® Original Hot Sauce flavor and heat.

McCormick For Chefs® has everything restaurants need to keep up with customer demand for spicy global flavors at brunch—at any time of day. To find out more about spice blends, hot sauces and more, visit www.McCormickForChefs.com./

 

This post is sponsored by McCormick For Chefs®

Multimedia

Exclusive Content

Operations

Trend or fad? These restaurant currents could go either way

Reality Check: A number of ripples were evident in the business during the first half of the year. The question is, do they have staying power?

Financing

Starbucks' value offer is a bad idea

The Bottom Line: It’s not entirely clear that price is the reason Starbucks is losing traffic. If it isn’t, the company’s new value offer could backfire.

Financing

Struggling I Heart Mac and Cheese franchisees push back against their franchisor

Operators say most of them aren't making money and want a break on their royalties. But they also complain about receiving expired cheese from closed stores. "Don't send us moldy product."

Trending