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Creating New Menu Wins: Breakfast Innovation Success Stories
The American Egg Board recently presented and sponsored a panel discussion at QSR Magazine's Dine America conference titled Creating New Menu Wins: Breakfast Innovation Success Stories.
Featuring Lindy Miller, Director of Research & Development, Burger King; Ouita Michel, Owner, of the Holly Hill Inn in Midway, KY; and Maeve Webster, Director of Research & Consulting, Datassential Research, the panelists discussed ideas that help move operators down the innovation path and drive breakfast traffic.
Following you will find our top ten discussion points from the presentation. Next to each statement, click on the Incredible! Egg and listen to commentary as the participants address the key issues.
- Economic conditions have reduced foodservice traffic at lunch and dinner, but breakfast remains a robust win-win for both consumers and operators.
- Chains not traditionally involved in breakfast (e.g. pizza, Mexican) are increasingly entering the breakfast daypart.
- Popular items from other dayparts, such as the Philly, club, and steak sandwiches, are being reengineered for the breakfast menu.
- Regional American cuisines are inspiring independent operators to devise new breakfast sandwiches.
- Mexican flavors are common on QSR breakfast menus, Mediterranean is rising, and Asian is expected to begin inroads.
- Operators are finding ways to infuse "healthiness" into their menus, while remaining mindful that taste and comfort are still paramount.
- Retiring Baby Boomers are requiring an increase in "sit-down" options on the QSR breakfast menu: more time equals more leisurely dining.
- Consumers are looking for innovation and upscaling, even in traditional breakfast standbys.
- The hottest nutritional issue operators need to be focusing on today is sodium content in menu items.
- Nutrition information: laws mandate it, consumers want it, and operators are providing it, but whether it affects menu composition is yet to be seen.
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