BY THE NUMBERS

The early bird catches the cash

Breakfast
caF amERicaNO
74 percent of Hispanic Americans drink premium coffee daily12 percent more than other Americans.

Just how important is the most important meal of the day? In foodservice, the numbers speak for themselves. The morning daypart posted a 3 percent jump in traffic last year while lunch, dinner and the afternoon snack segments stayed stagnant, according to market research company, the NPD Group. So brew a pot of coffee, crack a few eggs and start thinking about what diners want because these breakfast trends are here to stay:

74%
74 percent of consumers say a convenient location and speed of service are the main drivers for choosing where to buy breakfast.
ILLUSTRATION BY OLIVER MUNDAY; SOURCES: GLOBAL INDUSTRY ANALYSTS, MINTEL, NATIONAL COFFEE ASSOCIATION THE NPD GROUP, TECHNOMIC.

thE (SaND)wichiNg hOuR

Egg-Otic
Chefs are straying from everyday chicken eggs, game for quail, emu and ostrich eggs instead.

NEED FOR SPEED

Early- and mid-morning restaurant customers ordered a breakfast sandwich on their last visit. Must be all those people in a perpetual hurry.

74%

92
BilliON

80%

FlavOR FORwaRD
From chorizo scrambled eggs to Asian-flavored syrup, ethnicinspired breakfast items are a hot trend, according to 65 percent of American Culinary Federation members.

SPEcialty SwiNE
American Culinary Federation members say diners are hog wild for artisanal bacon. (Think specialty woodsmoked or jowl bacon.)

JuicE-OlOgy
Consumer cravings for unusual, freshsqueezed juice combos are bringing the bar to breakfast. The juice industry is expected to grow 2 percent annually until 2015, reaching $92 billion. To get a piece of the action, play with flavors to create specialty juice blends customers cant get anywhere else.

PRO PROtEiN
Protein is considered an essential nutrient to 80 percent of to all generations, except the Gen X segment. Add beans to eggs or turkey sausage to take-and-go sandwiches.

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1/11/13 10:30 AM