Bringing Back Breakfast
With dine-out breakfast making a comeback, from on-the-go quick bites to luxurious weekend brunches, consumers want craveable options that go above and beyond traditional offerings. That means on-the go, breakfast all day with a variety of exciting flavors are in.1
We asked our Culinary Insiders how they get inspired to meet these demands while keeping their back of-house operations quick and cost efficient.
A Breakfast Twist on the Classic Favorites
Chef Chris, Sodexo
Amping up your breakfast menu doesn’t have to mean introducing exotic, unfamiliar ingredients or redoing your entire menu. Chef Chris started with traditionally non-breakfast items to create unique, craveable breakfast dishes featuring plant-based Incogmeato® Breakfast Sausage Patties.
Product Versatility for BOH Efficiency
Chef Mario, Hilton Chicago
Back-of-house efficiencies are crucial when you have limited staff and need to keep food costs low. For Chef Mario, the key to keeping a practical back-of-house setup while still piquing his guests’ interests is by exploring many iterations of one product-like he’s done with these plant-based MorningStar Farms® Chorizo-Style Crumbles recipes.
Delicious On-the-Go Breakfast
Chef Matt, Kellogg’s Away From Home
As consumers head back to work, school and other public outings, the need for quick, on-the-go bites for breakfast will definitely be on the rise.
Chef Matt was inspired by Bear Naked® Triple Berry Fit Granola and Incogmeato® Plant-Based Chik’n Tenders and created quick, delicious dishes to fuel those busy, on-the-go mornings.
Classic Comforts Go-Plant-Based
Chef Jill, Beatrix
Consumers also love innovative products and are especially interested in plant-based alternatives - but that doesn’t mean they want to sacrifice the flavor or experience of a classic comfort dish. Chef Jill delivers on both with these Incogmeato® Plant-Based Chik’n breakfast dishes.
Check out more from our Crave Makers
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1 Technomic 2021