Food Channel: Top 10 breakfast trends for 2011

March 17—Oatmeal, chocolate and pizza make the top 10 list in the Food Channel’s Top Ten Breakfast Trends for 2011.

The trends are:

  • Oatmeal in overdrive (oatmeal is becoming a real mainstream staple)
  • Chocolate for breakfast (with its healthful benefits, chocolate is being promoted as a breakfast product)
  • Fast foods battle over breakfast (the breakfast daypart has become the key battleground in the quick-service restaurant category)
  • Haute coffee comes home (to save money, caffeine-seekers are opting to brew their own coffee at home)
  • Ethnic invasion (global influences start to creep into the morning meal)
  • Beverage choice choke (breakfast drink menus keep expanding beyond coffee and orange juice)
  • Hot Pizza in the a.m. (pizza is predicted to be one of the hottest menu items for breakfast)
  • Breakfast ingredients all day long (breakfast ingredients work their way into other parts of the daily menu)
  • The breakfast two-step (a pattern of people fueling up with caffeine and protein in a two-stage process)
  • Eggs crack the top ten (eggs to hatch a big comeback this year)

“In our breakfast survey of Food Channel readers, one thing quickly became clear,” Kay Logsdon, editor of The Food Channel, said in a press release. “Most of us still recognize breakfast as the most important meal of the day. It’s all new though. Now it’s OK to eat chocolate for breakfast, and we are eating our morning meal in two parts—grabbing that first cup of coffee at home and adding to it with something at the office.”

To read the complete Top Ten Breakfast Trends in 2011, visit The Food Channel.

 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources