From Legendary Vendor Partner Hormel Foods Foodservice
Whether you’re a seasoned brunch vet or serving breakfast is new to you, there’s no denying that customers are looking to dine out earlier these days. But with the increased popularity of the earlier daypart comes increased hours, menu options and challenges you might not have seen coming. Read along as we discuss why breakfast and brunch are rising in popularity, what it means to your patrons and ways you can best prepare.
The Great Meal Shift
It comes as no surprise that diners are looking for value. Today’s diners are wanting delicious and filling food, comfort and entertainment, all for an affordable price. And what does all that better than breakfast? “Breakfast daypart is special compared to other dayparts,” shares Hormel Foods Corporate Chef and Culinary Collective Lead Barry Greenberg, “it’s rushed and busy but when you do take the time to sit together, it’s sacred and a special time.”
And patrons aren’t just making time for breakfast on the weekends. Of course, Saturday and Sunday still largely reign supreme, in fact, Sunday brunch may be the new Friday night in terms of eating out, thanks to brunch’s enticing social aspects, indulgent cocktail selections and lower-than-average checks. 1, 2
What Does This Mean for My Menu?
While there is room for innovation with new breakfast flavors and ingredients, consistency is key when expanding your menu. Take a look at your current customer favorites. Is there a way to “breakfast-ify” those options? Try adding eggs to a burrito, offering your classic fried chicken on waffles or offering any savory breakfast classic with your signature barbeque sauce. Keeping your menu familiar with subtle, unexpected twists is a great way to delight customers.
Don’t forget to continue keeping quality and convenience top of mind when planning your brunch menu. Convenient, pre-prepped ingredients and high-quality items designed to withstand longer holding times can help keep any back-of-house congestion at bay with the addition of a popular daypart.
Remember: Breakfast is a Dish Best Served Warm & Cozy
As Chef Greenberg said, “Breakfast is a time to slow down and connect with someone across the table.” Consistency, comfort and tradition are paramount to the breakfast daypart. Ensuring guests are warmly welcomed and feel a sense of comfort during their delicious morning ritual can help drive repeat business.
Looking for a Trendy, Quick Idea to Put on Your Menu?
Try the Avocado Bacon Toast pictured above, an idea from Hormel featuring GriddleMaster Applewood Bacon - 13/17 slice (920900 - 1/15 lb)!
