An October study by Packaged Facts suggests that retailers take a page from the restaurant playbook when it comes to breakfast.
Noting that chefs and product innovators are reinventing breakfast in order to offer alternatives to the typical quick-serve fare, the report stated: "The fact is that breakfast isn't just hot. It's cold, eaten in the form of whole grain cereal and customized granola. It's gourmet made into elaborate artisan bread sandwiches. Breakfast is so much more than it used to be - and it's more popular than ever, despite the economic downturn."
With fierce competition for the consumer's breakfast dollar between restaurants, supermarkets, convenience stores and "street food", innovators are pushing the envelope with new products, flavors and even new uses for existing products.
Here are several restaurant breakfast trends that bear watching:
Artisan breakfast: Traditional breakfast dishes using the freshest ingredients and incorporating global flavor twists.
New Whole Grains: As consumers are looking for gluten-free alternatives and better-tasting healthful breakfast options, whole grain cereal and breakfast pastry are diversifying beyond whole wheat.
Waffles Gone Wild: Waffles can be used as a carrier or simply solo and are taking on new savory and sweet forms everywhere from fine dining to street food.
Breakfast pizza: Savory pies get a breakfast twist, topped with ingredients such as eggs, bacon and even fruit.
Eggs All Day: A flexible protein that's being adapted for all day-parts.
Breakfast in a Bowl: Breakfast foods ranging from savory to sweet, combined together in a bowl for a portable, convenient breakfast.
Discussion Questions: How do you see the breakfast opportunity evolving for food retailers? What restaurant breakfast trends offer the most potential for retailers?