Building breakfast

From Jennie-O Turkey Store.

Breakfast continues to be a welcome opportunity for foodservice operators. In fact, in the first quarter of 2012, breakfast traffic rose 3 percent compared with a year earlier, according to The NPD Group. All told, the breakfast daypart accounted for nearly 60 percent of restaurant industry traffic growth over a recent five-year period, NPD says.

Operators who succeed at the morning meal typically menu breakfast items that satisfy customer demands for flavor, convenience and healthfulness. This is where turkey bacon from Jennie-O Turkey Store really comes in handy. It offers the flavor and texture of traditional bacon plus the other valuable aspects of turkey that consumers appreciate. Featuring Jennie-O Turkey Store Turkey Bacon allows operators in any segment to take advantage of two important trends--the skyrocketing popularity of bacon as a flavor enhancer and the increasing demand for healthier menu options.

At Caribou Coffee, tasty signature sandwiches like the Egg White and Turkey Bacon Daybreaker and the Turkey Bacon Mini are morning mainstays. Each features Jennie-O Perfect Slice™ Fully Cooked Crispy Turkey Bacon, a new product that is revolutionary in appearance, mouth feel and flavor compared to the turkey bacon that has come before. It offers the smoky flavor and crispness of traditional bacon plus the beneficial attributes of turkey. The Daybreaker combines turkey bacon with egg whites, aged Swiss cheese and spinach Florentine spread on a toasted whole wheat brioche roll. The Mini adds turkey bacon to eggs and melted Wisconsin cheddar on a toasted mini ciabatta roll.

“People like the flavor combinations and the healthy halo that comes with turkey bacon,” says Mark Miller, Senior Manager of Culinary Development for the Minneapolis-based specialty coffee chain. “It is product that stands on its own or we would not be seeing the sales that we are.”

The fact that PERFECT SLICE™ Turkey Bacon tastes great yet has only about 1.5 grams of fat and 20 calories per slice may surprise some people who have tried the less flavorful turkey bacon of the past.

“Knowing that it is healthier than traditional bacon and still delivers on flavor, texture and appearance is a win-win for sure,” says Miller.

In K-12 foodservice, the flavor and health appeal of Jennie-O Turkey Bacon is a winning combination as well. The product appears in breakfast sandwiches and on the breakfast line alongside traditional bacon in about 150 school accounts managed by Sage Dining Services, based in Lutherville, Md.

“The schools are asking for alternatives at breakfast,” says Stephen Freas, CEC, Purchasing Director for Sage Dining. “Giving them a product that is lower in fat, gluten free and tastes good is a plus.”

Student acceptance of the product is vital, Freas notes: “The most important thing is that you send it into the field and the kids actually eat it. That is the true test.”

Operators who add PERFECT SLICE™ to their menus have a product that performs in a very similar way to traditional bacon. “When you put it on the grill and watch it sizzle up it is absolutely beautiful,” says Rick Perez, CEC, a consulting chef to Jennie-O Turkey Store. “It has the caramelization and the nice, crisp edges you expect.”

Frederic “Fritz” Sonnenschmidt, CMC, also a Jennie-O Turkey Store consulting chef, points out that using PERFECT SLICE™ Turkey Bacon can save the operator significant time and labor in preparation and also help reduce food costs by controlling waste.

“It is precooked and it heats quickly, so you don’t have to cook as much bacon ahead of service and risk having it left over,” Sonnenschmidt says.

Fast, easy preparation is a boon at Caribou Coffee, where a preassembled turkey bacon breakfast sandwich goes into an accelerated cooking oven whole and emerges nicely toasted and ready to serve in about a minute, according to Miller.

Perez sums up the upside of Jennie-O Turkey Bacon: “It tastes great. It is versatile. It has a healthy halo. It is a fine alterative to traditional bacon. And you can serve it to just about anyone. There are no barriers with turkey bacon.”

For more ideas on how Jennie-O Turkey Store Turkey Bacon can make your menu more profitable, call 1-800-328-1756 or visit www.jennieofoodservice.com.

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code