Bacon, breakfast sausage, eggs and other beloved breakfast fare are not just for morning anymore. Some restaurant customers crave breakfast so much they order it at various times throughout the day. Operators who offer breakfast all day appreciate its wide popularity, especially among patrons who are cutting back on pricier meals in this difficult economy.
Breakfast in general has given operators a much-needed boost, accounting for 60 percent of restaurant business growth over the past five years, according to The NPD Group, a research firm based in Port Washington, N.Y. A surprising amount of breakfast-oriented food is eaten outside usual breakfast hours.
In fact, 12 percent of the 10.3 billion servings of breakfast foods in commercial foodservice in a given year occur at dayparts other than breakfast, noted Bonnie Riggs, NPD restaurant industry analyst. The breakdown is 6 percent at lunch, 4 percent at dinner and 2 percent for snacks. “That is a lot of volume being eaten in other dayparts,” Riggs said.
See more QSR research on Breakfast All Day at http://www.aeb.org/foodservice-professionals/qsr-industry-information/breakfast-all-day .
Source: Nation’s Restaurant News, July 2011