Pancakes and Espresso for Dinner? All-Day Breakfasts are the Rage

Raise your hand if you love having pancakes, French Toast, bacon, eggs and hash browns for dinner? Please, keep them up if you know your customers want more breakfast for dinner, too.

You are not alone. Serving breakfast for dinner is one of the hottest trends in foodservice this year.

That is why biggies, like McDonald’s, have tripled its all-day breakfast selection and Hardee’s has seen breakfast sales, now accounting for more than 50 percent of its overall sales. At Starbucks, consumers have been grabbing oatmeal, yogurt, croissants and egg sandwiches any time of the day. Their breakfast food sales have risen 40 percent in the last year.

Meanwhile, disparate groups of Mexican, Quick Serve Restaurants, and fast food chains are joining the all-day breakfast bandwagon with more on the horizon. Even Sonic serves French Toast alongside its chili dogs.

According to the National Restaurant Association’s 2015 Restaurant Industry Forecast, seven out of 10 consumers say they want restaurants to serve breakfast throughout the day. Millennials are more interested in breakfast for dinner than any other age group before them.

Serving breakfast all day offers you the opportunity to expand your coffee selection, which can be very profitable. Not that your staff has to become baristas, but you will want to add espressos and cappuccinos and perhaps even signature coffees to your menu in order to take advantage of this new rage.

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If you are an eco-sensitive operation, you will also want to search out, buy and promote exotic coffees grown in sustainable ways. You might add coffee desserts, too. Nothing says breakfast like the smell of coffee, so make sure that fresh aroma is wafting through your restaurant.

With the added coffee sales means you need more sweeteners. By using ecoSticks, the GMO-free eco-friendly sweeteners from Sugar Foods, you will also be staying on top of another hot trend: Fulfilling customer desires to patronize restaurants running more sustainable operations.

No one would really consider McDonald’s a trend-setter, but it’s hard to deny the tremendous mass appeal of an Egg McMuffin. But they have tapped into something important to other foodservice operators: Serving a self-style breakfast for lunch and dinner will attract more diners, enhancing sales and endearing you to an ever-growing clientele.

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