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
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources