Breakfast is the fastest-growing daypart in foodservice, and as more full-service restaurants aim to capitalize on the trend, operators are taking a page from their quick-serve counterparts’ playbook.
Americans today are constantly on the go. As time for cooking dwindles and delivery options increase, more and more consumers are choosing to eat their restaurant food away from the restaurant. During traditional breakfast hours, this typically means the customer is on his or her way to work.
To meet the need for more portable food, operators and suppliers are increasingly designing breakfast menus with off-premise occasions in mind, particularly for weekday meals. Consumers want dishes that not only taste good, but are also easy and convenient to eat during the morning rush.
Handheld items and breakfast bowls are two options that meet this need. read more – https://bit.ly/2H3CyAN
