May 2003 Edition
On the Go

While Canadians still eat the same breakfast foods they did 50 years ago, they don’t necessarily eat them in the same way. Instead of bacon and eggs served on plates and eaten around the breakfast table, today's bacon and egg meals are often served on English muffins, buttermilk biscuits or bagels and eaten on the go. In fact, popularity of such convenient morning meals had engendered the phrase grab-and-go breakfast - and encouraged operations across Canada to try their hand at grabbing a piece of the market.

Breakfast really is the most important meal of the day. Students who eat breakfast score better on tests and office workers who eat breakfast may find it easier to concentrate when they've had something to eat in the morning - but in our time crunched lives sometimes breakfast gets overlooked.

According to a 2000 Gallup Study, eight in 10 (80 percent) of those surveyed agree that 'breakfast is necessary for a good start on the day.' Yet, over four in ten (45 percent) of adults 'rarely have time to sit down for breakfast'. They either 'grab breakfast from home' (29 percent) or 'pick it up and eat breakfast on the way to work' (16 percent).

Of any meal type breakfast is still the one meal where traditional breakfast foods rule, bacon, eggs, toast, sausage and cereal rank high with consumers. And of course coffee and freshly squeezed orange juice are the two favourite beverage choices.

According to a report from the NPD Group in Port Washington, N.Y., people skipped breakfast 50 times in 2002, with adults aged 18 to 34 being the ones most likely to skip breakfast. In addition most breakfasts were still being eaten at home. Given these factors it's easy to see where the savvy operator can take advantage of providing a grab and go convenient breakfast solution to that customer who's in a hurry. The very same customer who wants and needs breakfast in order to function well, but who has simply run out of time in the morning to prepare this most important meal.

In fact, breakfast is one of the largest growth areas for any type of foodservice operation including fast food restaurants, convenience stores, full serve restaurants and university and college campus foodservice operations.

According to CREST, 'Breakfast, or the morning/meal snack is responsible for generating 18 percent of total daily restaurant traffic.' However consumers are extremely price sensitive and time sensitive when it comes to breakfast away from home. During the week, price, more than any other factor tends to be the driving force behind the sale of breakfast items, and promotions and repeat discounts are especially important.

After price, speed of service must be addressed. In the case of grab and go meals, portability is also an issue. Given that consumers prefer traditional fare for breakfast, try adapting traditional foods to create sandwich meals that incorporate eggs, bacon and a toasted English muffin or bagel; and try breakfast wraps, or breakfast burritos which will appeal to customers who are on the go. ยจ

Eggs for breakfast add Egg-citement

Try Sysco's Classic Sunny Side Up Egg Patties, made with real egg white and yolks, Classic Sunny Side Up Egg Patties provide all the flavour of farm fresh eggs without cracking an egg! They are fully cooked and pre-portioned so they are perfect for adding to your favourite breakfast sandwich. Use Sysco Imperial Pre-Cooked Scrambled Eggs when you want to serve up perfect scrambled eggs - every time! Sysco Pre-Cooked Scrambled Eggs are truly the most convenient way to serve great tasting scrambled eggs while ensuring strong profits for your operation. And when it comes to the EggCiting Omelette, Sysco offers the freshest, finest Omelettes that look and taste homemade. A convenient cost effective way to add the high value and the broad customer appeal of the omelette to your breakfast buffet. Simply heat and serve, and watch as your customers keep coming back for more.

The Brunch Trend

When it comes to customers who are burdened with heavy commutes between Monday and Friday the time to indulge in a sit down breakfast before they set off for work may be a thing of the past. Yet these same customers may be prepared to pull out all the stops when it comes to indulging in a Saturday or Sunday brunch. In this case, traditional plates of bacon, eggs, pancakes, waffles, omelettes and fruit are expected and enjoyed.

And, when it comes to Brunch bigger is often better. Customers may demand a wide range of choices making the 'Buffet' brunch the most sought after breakfast option. Ask any hotelier and you'll find that breakfast is the most likely meal that a guest will eat in a hotel - which means it has to count.