Wake up and smell the coffee: breakfast is hotter than ever! In fact, total breakfast occasions are forecast to grow 5% through 2019. But why limit the appearance of popular breakfast flavors to only the morning hours? Rethinking the marinades, toppings and condiments that accompany non-breakfast items (such as burgers, pizza and salads) to include twists on flavors of hollandaise sauce, syrup or jam is one easy way to get started with AM-PM mashup dishes. Nighthawk Breakfast Bar in Venice, California, for example, serves a "Bigbird & Shortstack" with buttermilk fried chicken, sweet potato pancakes, gochujang butter and Vermont maple syrup.
Additionally, traditional center-of-the-plate breakfast items can be reworked to pull double duty at lunch or dinner. Consumers are embracing innovative dishes like savory oatmeal bowls topped with sun-dried tomato and basil pesto, or waffle tacos with chorizo, black beans and ranchero sauce. A balance of sweet and savory flavors is essential for creating dishes that will leave a lasting impression, no matter the daypart.