Question:
What menu tweaks are you making to drive interest in your breakfast program?
Answers from FSD's Culinary Council
We started making a breakfast bread pudding with all of our leftover breakfast breads (waffles, french toast, cinnamon rolls, pancakes, etc.). We even throw in sub rolls that are past the point of being fresh for sandwiches. The feedback has been really great. It’s probably not the healthiest item on the breakfast menu, but it is really tasty.
—Ryan McNulty
Director of Culinary Development
Metz Culinary Management
Dallas, Pa.
We offer ethnically diverse options such as congee and eggy Spam fried rice, and added coconut pancakes with guava syrup and black Hawaiian salt to our Hawaiian fusion food truck MotoSurf—they are selling like hotcakes. We also are redesigning one of our food trucks to be a breakfast and grilled cheese concept to capture the ever-growing love of breakfast.
—Tracey MacRae
Campus Executive Chef
University of Washington
Seattle
At Texas Tech we are offering breakfast in more locations, as well as all day breakfast at the Commons. We are pushing waffles more and using them in different applications such as a burger bun. We also are offering more cooked-to-order eggs and burritos by the pound—which, in some cases, can be close to two pounds depending on the student.
—Dewey McMurrey
Executive Chef
Texas Tech University
Lubbock, Texas