One of the bright spots in the restaurant industry is the morning daypart. Breakfast generates $42 billion in annual sales or 12 percent of the industry total, estimates Chicago market consultancy, Technomic.
Tired of bacon and salted caramel? At the saturation point with farm-to-table menus? Predicting trends is always a risky business, but it looks like those few may have peaked in 2012. So what’s on the radar for 2013?
Moonshine has stepped into the light as a darling ingredient of mixologists south—and north—of the Mason-Dixon. Even the big chains have dared to dip into the hooch, with Joe’s Crab Shack introducing three moonshine cocktails to its restaurant menu for fall.
In just nine months, the number of restaurant locations offering breakfast menus grew by 13 percent, according to the Breakfast Insights of Champions report recently released by Chicago research company Food Genius.