Innovative Breakfast Menus for a Growing Daypart

Asian-Inspired

INCEPTION

With Mexican influence now in ubiquity trend forward operators are looking at new ways to mix up the breakfast menu including Asian flavors and formats.


TRY IT: 
Bacon, Egg and Cheese Ramen Bowl

Sweet & Savory

​ADOPTION

Blending savory and sweet elements is classic at breakfast this can include spreads like honey butter and bacon jam or using sweet flavors in savory applications or vice versa.

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Bacon & Caramelized Onion Flavored Batter or Dough

Spicy

PROLIFERATION

Jalapenos, hot honey, spiced up hollandaise sauces and more all kick up breakfast dishes just enough to wake you up for the day, but not to the point of being alienating.

TRY IT:
Latin Citrus Chili Fajita-Style Scrambled Egg Skillet

Good Gravy!

UBIQUITY

Classic creamy white sausage gravy is a breakfast sauce/flavor that works in nearly all applications topping proteins like chicken fried steak, biscuits, and smothering omelets.

TRY IT:
Country Sausage Gravy

ABOUT SCORES^™

This Datassential tool tracks top chain restaurants' LTOs and new menu items from month to month and showcases consumer ratings on them based on a variety of metrics. Since 2014, SCORES^™ has grown to include over 175k ratings across 30,000 menu items.^I

UNIQUENESS
How new and different is this item?Uniqueness helps operators stand out from the competition, which makes this a particularly noteworthy score.

UNBRANDED PURCHASE INTENT
How likely would you be to order/buy it?
Gauges how interested consumers are in a specific item in general when it's not tied to a particular brand.

FREQUENCY
Is this an item you could see yourself having all the time? It shows operators how often consumers would seek out this specific item if it were available.

DRAW
Would you visit a restaurant just for this item? It reveals motivation to visit a specific restaurant just to get this one particular item if it was offered.

THE CONCEPT

Soft-scrambled eggs, bacon, Swiss cheese and chives on toasted milk bread, topped off with a sweet & tangy red pepper sauce. 

Featuring: Custom Culinary^® Frozen RTU Harissa Sauce #9678
 

WHY WE LOVE IT

This delicious sandwich consists of a perfectly folded omelet-style egg, nestled between two slices of fluffy white bread with a variety of toppings. It's a perfect breakfast or snack option that’s easy to customize and take on the go.

The vibrant colors and shapes of the ingredients are as visually stunning as they are delicious. It’s no wonder this Korean street food has gained so much popularity on social media, with foodies from around the world eager to get a taste of this flavorful and fun dish. The Korean Egg Drop Sandwich is a must-try for operators looking to take their breakfast game to the next level!

• Perceived as exceptionally unique; a five star rating for uniqueness

• Ability to drive visitation; top performer for Draw among those who like this idea

The hashtag #eggdropsandwich has over 14.3 million views on TikTok, made famous by the South Korean chain, EggDrop.

Knife & Fork

INCEPTION

Messy brunch sandwiches not meant for on the go eating continue to grow including familiar monte cristo, croque madame, and croque monsieur.

TRY IT: 
Low Country Hot Brown

PM Influence

​ADOPTION

Philly cheesesteak meats, BLTs with egg, and more all hint at lunch and dinner options that can translate to an earlier AM moment.

FRIED CHICKEN

PROLIFERATION

Chicken biscuit sandwiches are quintessential in the South and are now gaining acceptance and affinity nationwide. 

TRY IT: 
Chicken Gravy Chicken Sandwich

WRAP IT UP

UBIQUITY

A menu staple at this point, the wrap format makes handhelds with innovative ingredients even more portable in an easy to keep hot format for usage at many operator types.

Middle Eastern

INCEPTION

Can include dishes with poached eggs such as those poached in yogurt (cilbir) or tomatoes (shakshuka), sprinkles of herbs blends, chopped breakfast salads (such as Israeli), etc.

TRY IT: 
Roasted Vegetable Shakshuka

PORRIDGE

​ADOPTION

As international and regional comfort foods gain on menus we are seeing growth of a wide variety of porridges. Porridge is hearty, budget friendly, and a blank canvas for innovative toppings.

TRY IT: 
Asian Breakfast Porridge

Southern

PROLIFERATION

Shrimp and grits, chicken and waffles, chicken biscuit sandwiches, biscuits and gravy and more continue to gain traction.



TRY IT: 
Breakfast Shrimp and Grits

Mexican

UBIQUITY

Most places now offer at least an egg dish with some Mexican influence such as incorporating chorizo or a touch of heat. Newer takes include chilaquiles, breakfast tostadas, etc.

TRY IT: 
Mexican Migas Skillet

"The breakfast daypart has reawakened and is on an upswing. Operators of many businesses see breakfast as a strong profit center as the morning commute takes hold once again. In addition, from a culinary perspective, breakfast is a great way to innovate with global and regional flavors. 

From a traditional American breakfast of bacon and eggs to one with a healthy halo of ancient grains and roasted vegetables or even an international breakfast of a roasted pepper galette with harissa and feta, this daypart is guaranteed to satisfy both your customer and your bottom line. Breakfast throughout the day is a playground for flavor and profit. See where your creativity will take you, and enjoy!"

— Chef Michael Hornback, MPS, CEC, WCEC, CCA

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