Culinary Council: What's hot at breakfast?

High egg prices, a result of the avian-flu epidemic, continue to worry noncommercial chefs. Some are taking preemptive measures by redirecting the breakfast menu, and many expect  this new direction to continue into next year. 

“The breakfast burrito is still our best seller … the portability factor is huge with our students. But … we have seen a 50 to 60 percent decrease in availability of liquid eggs and a 30 percent price increase in shell eggs. One alternative we’re offering is a savory breakfast turnover with white bean cassoulet and potatoes.”

—Janna Traver McCann, Kansas University Dining Services

“A big trend on campus is local farmers market products in scrambles, served in
a burrito or flattened shell.”

—Eric Ernest, USC Hospitality

“With the egg shortage, we are turning to fast grab-and-go items such as sausage rolls and fruit parfaits. We also have started making some whole-grain breakfast breads in-house that we are selling out of daily.”

—Callie Fowler, Union Public Schools

“Not only flavored oatmeal, but quinoa, bulgur, polenta, wheat berries—all with fresh or dried fruits, nuts, spices and brown sugar.”

—Bill Laychur, The Pennsylvania State University

“Savory hot cereals and fried rice.”

—Tracey MacRae, University of Washington

“Breakfast pizza on naan bread with ethnic mashups. This item has been super popular since we introduced it in early spring.”

—Eric Eisenberg, Swedish Health Services

“Breakfast sandwiches on pretzel buns.”

—Eric Cartwright, University of Missouri 

55% of respondents expect to see all-day breakfast expanding in 2016.

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Not only are directors and chefs having a tough time filling job s but they also can’t find enough skilled workers to execute the menu and provide good customer service. As operators continue to grapple with this problem, some are finding the solution lies in extensive cross-training.

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Residents of Missouri and Arkansas voted on Tuesday to increase their state’s minimum wage to $12 and $11, respectively.

The wage hikes approved for the two states will be phased into place over a period of years.

In Missouri, where the minimum is currently $7.85 an hour, foodservice operators and other employers will be required to pay a minimum of $8.60 as of Jan. 1, $9.45 in 2020, $10.30 in 2021, $11.15 in 2022 and $12 in 2023.

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Menu Development
fresh fruit

More than a third of college students (39%) say they have a few snacks between meals, according to Technomic’s 2017 College & University Consumer Trend Report , powered by Ignite. While fresh fruit is the snack of choice for college kids, operators can also satisfy cravings with more standard snacking fare such as chips. Here are the most preferred snacks for college students.

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