Britons spend on average £13bn a year dining out for breakfast, and with current growth at just under 1% it’s making headlines as the fastest growing eating out day-part in the total Eating Out market.
As lifestyles get busier, many consumers now undertaking a ‘brunch’ option or an all day heartier breakfast when dining out. Foodservice provider Kara has been monitoring the latest day-part trends and menus and has published its findings this week to make sure its customers have the right range for breakfast and brunch.
A main ingredient to offer on a ‘loaded’ dish, says Kara, is an egg option: scrambled, boiled, or poached; and with egg consumption up 18% this year; this will keep brunch menus on trend, especially when used with an ‘en vogue’ Multi-seeded or Sourdough bloomer; perfect as an open brunch sandwich, these pre-sliced bloomers make the ultimate toast capable of adapting for an indulgent bacon, egg and avocado sandwich or a gourmet open brunch sandwich, which can be served with scrambled egg, smashed avocado and topped with smoked salmon.
Millennials are a key consumer at breakfast and brunch, with 40% of this group sporadically choosing to avoid gluten as a lifestyle choice it’s important for vendors to know their consumers wants and needs. Kara has partnered with bestselling gluten free brand Genius, to bring a wealth of products to the foodservice arena. With American cuisine still dominating the UK, sweet pancakes are proving to be a popular menu choice, up 32% from 2015.
“Vendors could add Genius Pancakes to their menus; served piled high with drizzled golden syrup and a selection of fresh seasonal berries; bringing an on trend American authenticity to menus whilst satisfying the gluten free market,” says a spokeswoman.
But with 65% of food-to-go menus now offering breakfast it’s important to not neglect the classics, with bacon and sausage baps still flourishing, up 2.1% this year.