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Posts tagged: Breakfast

New Trend Shows Popularity of Two Breakfast Daily

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By , May 3, 2017 5:24 pm

VendaCarts offers mobile pop up breakfast opportunities for all day, morning, noon and night. Follow the trends and offer quick breakfast selections all day long.

Are you taking advantage of the newest data on eating habits….. 4 meals a day with two breakfast

Breakfast, Take 2
Are you eating 4 meals a day?

You may think that’s an odd question, but apparently many Americans have added a second breakfast to their daily meals. According to an article in The Wall Street Journal, both food manufacturers and restaurants report consumers are grabbing a quick breakfast (pre-workout for some) and then eating a bigger breakfast later in the morning. The U.S. president of Pret A Manger, an international restaurant chain, says it sees a breakfast rush between 8 a.m. and 9:30 a.m. and then another around 10:30 a.m. And she notes “people are eating more little portions, more often.” To serve these new diners, the chain is adding more small breakfast food choices to its menus.

The WSJ notes this “fast-growing habit seems to have caught the giant food industry by surprise.” This all comes on the heels of consumers embracing breakfast food for lunch and dinner as well. And it also likely ties into the snack trend we talked about a few months ago. In fact, Jordan Rost, VP of consumer insights for Nielsen, told The WSJ second breakfasts “fit the idea of the snackification of breakfast.”

If you want to take advantage of the trend, whether making it or selling it, make the food portable—since many are eating their #secondbreakfast (The WSJ reports more than 87,000 Instagram posts use that hashtag) as a “second activity” while working or driving. Needing a fork or plate makes that more difficult.

In general, second breakfasts are more savory (meaning less sweet in cooking terms) than what we consider traditional breakfast food.

http://mailchi.mp/smallbizdaily/teen-scene-to-market-to-teens-heres-what-you-need-to-know-615345?e=d4f7aa6700

McDonald’s All-Day Breakfast Is Luring in Customers

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By , December 14, 2015 2:00 pm

http://www.wsj.com/article_email/mcdonalds-all-day-breakfast-is-luring-in-customers-study-finds-1449609778-lMyQjAxMTA1ODA5OTQwMDk5Wj/

McDonald’s All-Day Breakfast Is Luring in Customers

One-third of customers who bought breakfast at McDonald’s beyond the traditional breakfast hours hadn’t visited McDonald’s at all in the month before the company’s all-day breakfast launch in early October. “That’s pretty significant,” said NPD restaurant analyst Bonnie Riggs, who conducted the study by analyzing a database containing receipts from more than 27,000 survey participants in the month before and after the launch.

McDonald’s launched all-day breakfast on Oct. 6 in response to consumer demand for breakfast items beyond the usual 10:30 a.m. cutoff. It marked the biggest strategic move the company made since it rolled out McCafe specialty coffee drinks nationwide in 2009. It was also one of the biggest initiatives made under Chief Executive Steve Easterbrook, who took over on March 1.

The broader availability of breakfast items also might help McDonald’s lunch business, which has been a slow-growing meal time for the chain, the NPD study found.

 Egg McMuffin for lunch? McDonald’s is betting that serving breakfast past 10:30 AM can turn around its recent sales decline. WSJ’s Julie Jargon joins Lunch Break With Tanya Rivero. Photo: Getty

Most customers who ordered breakfast items did so during lunch, which is contributing to higher overall spending. Among consumers purchasing breakfast foods at McDonald’s during lunch hours, 61% of their receipts also included non-breakfast items. “Because of these non-breakfast food add-ons, McDonald’s total check among all day breakfast users grew versus checks during the prelaunch period,” the study states.

The study is based on spending information from thousands of people who voluntarily submit to NPD all receipts of everything they have spent at food and other retailers each month, which is how the firm was able to figure out how many of those people bought something from a McDonald’s before and after the breakfast launch.

Food Trends Show Vending Operators Benefit by Offering Breakfast 24/7

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By , September 18, 2015 8:25 am

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Vending Operators can benefit from the latest news on breakfast is wanted all day.

When it comes to breakfast, Americans are looking for convenience and quality taste.

A new study by consumer insights platform provider Instantly reveals more than half of Americans do not consistently eat breakfast every day of the week, with 12 percent rarely eating breakfast at all. For those who rarely have breakfast, lack of time is the second most-selected reason for not doing so, next to not having an appetite in the morning.

“In the U.S., with longer work days that break out of the 9-5 model, timing and convenience has become a deciding factor in what many Americans eat in the morning,” said Andy Jolls, chief marketing officer at Instantly. “But that doesn’t mean demand for breakfast foods is low. If companies can provide breakfast in a format that accommodates busy schedules while appealing to taste and nutrition, they could see significant incremental growth.”

According to the study, when time is a constraint, Americans are likely to get something on the go (43 percent) or skip the meal all together (21 percent). When eating on the go, 63 percent of respondents might grab something from home, 45 percent would go to a drive-thru restaurant and 31 percent might stop at a convenience store or gas station.

When it comes to fast food restaurants, McDonald’s dominates preferences. Forty-four percent of respondents agree that McDonald’s is their “go-to” for morning eats, compared to Taco Bell (4 percent), Burger King (5 percent) and Jack in the Box (4 percent). While 52 percent of Americans believe fast food menus have become healthier in the last year, 57 percent are still concerned about the nutritional content of fast food breakfast. Yet 72 percent of respondents believe fast food chains should sell breakfast items all day.

https://www.instant.ly/report/55675611e4b02dd534ce287e

Editor’s Note: Breakfast is a daypart that operators, both in micro markets and vending, can take better advantage of. Consumers are not only looking for breakfast items that are convenient, but they are also looking for “all-day” breakfast items. Operators, it might be worth taking a look at your breakfast offerings to see where you can improve.

Breakfast Contenders Put Your Gloves on and Come Out Fighting

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By , May 19, 2015 3:27 pm

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Why Let Someone Else Get Your Bucks!

Breakfast foods are on the rise for popularity and leading breakfast providers are scrambling to get the customers.

Vending operators have an advantage by offering a large variety of healthy options, or traditional favorites.  Get those machines stocked and get the word out.

The fight for the consumer breakfast dollar continues among QSRs and is heightened as more of these fast food chain restaurants add breakfast items. Adweek reports  that McDonald’s and Taco Bell have been joined by Dunkin’ Donuts, Carl’s Jr. & Hardee’s and Starbucks in the so called “breakfast wars.”

Starbucks reported a massive growth in its breakfast sandwich, which saw a 35 percent year-over-year growth in Q2 2015 financial results. Meanwhile Carl’s Jr. and Hardee’s introduced its Mile High Bacon, Egg & Cheese Biscuit last month and Dunkin’ Donuts and McDonald’s have added more “healthy-conscious” items to their breakfast line up. Breakfast menus will only continue to expand, the source reports, as the battle to dominate breakfast continues.                                                                                                           Photo Source “Fast Company”

Snackification of Breakfast Studies 5 Success Factors

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By , March 11, 2015 2:35 pm

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http://www.foodservice-snacks-desserts.com/productsandbrands/industrynews/3stepstoofferbreakfastallday

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THE FIVE SUCCESS FACTORS In October 2014, breakfast cereal sales fell 5 percent. Surprisingly, that money didn’t leave the breakfast segment. Instead the sales shifted to other breakfast products; products with more convenience and portability. “The change at breakfast is shown by the surging sales of snack-type products, although in fact the word ‘snacking’ is really now just a shorthand for describing single-serve convenient consumption,” wrote Julian Mellentin in her study The Snackification of Breakfast. Mellentin notes that anyone looking to gain a share of breakfast sales needs to consider the five success factors of breakfast snacks:

  • satisfying
  • convenient
  • delicious
  • energy boost
  • healthy

Luckily for vending operators, there are a plethora of new breakfast snacks that fit all of Mellentin’s criteria and are simultaneously shelf stable and dispensable.

REVIEW YOUR PLANOGRAM

Consumers get hungry in the afternoon. All vending operators can attest to that, but if you want your ‘traditional’ breakfast items to sell in the afternoon, too, you need to focus on why the consumers are eating at 2 p.m. Research has found that consumers turn to snacking as part of meal replacement. They may need an energy boost, they may not have eaten lunch, etc. Whatever the reason, operators need to turn to their planogram to ensure they are providing snacks such as bars, breakfast sandwiches or pre-packaged oatmeal that meet the five success factors. Remember, when merchandising a vending machine, 60 percent of your price points should contain the top selling items. Then operators should use the other 40 percent of spirals to provide customers with rotational items. Top-seller cost will be the highest but you can use rotational items to bring down the average cost of each price.

LOOK AT C-STORE, QSR

Convenience stores and quick-serve restaurants are two segments competing for the consumer dollar, but to beat them, you must join them. It’s very easy to walk into a c-store or QSR and view how they are satisfying breakfast and snacking trends with items offered. Ask, “Which breakfast snacks and how many are in the planogram?” Operators need not fear offering what might be considered a traditional ‘breakfast’ item, as those items will play a key role in the changing breakfast and snacking trend. “Much of the success at breakfast comes from creating propositions beyond consumers’ imaginations and then building consumer demand for them,” said Mellentin. Vending operators have a unique opportunity profit from snacking trends by offering all-day breakfast items.

2014 What’s In and What’s Out Food Service Industry – Business Opportunities

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By , January 9, 2014 2:40 pm

Carts Blanche, VendaCarts  Mobile Pop Up Café hits the rolling restaurant scene on the streets of any city.

Technomic trends for 2014 highlights what the customer wants and doesn’t want.  Based on convenience store industry vending operators, vending machine manufactures and Carts Blanche customers can jump on board. Check it out to update your 2014 plans to serve more customers with better selections, make higher profits and most of all enjoy what you do.

CHICAGO – Technomic Inc. released its forecast for the top 10 trends that are likely to influence the restaurant and foodservice industries in 2014.

These predictions are based on site visits evaluating the restaurant scene in cities across the United States; interviews and surveys of operators, chefs and consumers; qualitative data from the researcher’s Digital Resource Library; and quantitative data from its MenuMonitor database.

The 2014 trends most relevant to the convenience store industry include:

  • Creamy, cheesy, high-fat goodness – Although there is a real demand for healthier eating, there is also a backlash, and there will likely be more items such as cheese melts, fried snacks and pasta with creamy sauces. However, super-indulgent limited items such as Wendy’s nine-patty burger are designed to gain social media buzz, not sales.
  • Day for night – Consumers are less likely to eat three standard meals per day and will eat snacks, skip meals, eat breakfast for dinner and more. More restaurants are introducing unusual breakfast items that are available all day, and some are promoting late-night breakfast menus, often associated with 24-hour drive-thrus.
  • Every daypart is a snack daypart – As the snacking lifestyle becomes mainstream, diners are less interested in specific snack menus. Millennials, in particular, see dollar and dollar-plus menus as snack menus. Limited-service restaurants are paying more attention to snack-size handhelds and car-friendly packaging, and offering more grab-and-go or market-style items. Full-service restaurants are catering to the snacking-and-sharing mentality by offering pairings, trios and flights from all parts of the menu.
  • For fast service, bring your own device – All foodservice segments are using technology for faster, more accurate ordering. The industry will primarily see a bring-your-own-device system of advance ordering and inside-the-outlet ordering for restaurants.
  • Everything is political – Some operators saw customer backlash after expressing views related to Obamacare and other hot-button issues, while others saw increased traffic based on their expressed views. Consumers are increasingly aware that the personal is political. Therefore, the choices of the restaurants they patronize have consequences. As a result, consumers will consciously or unconsciously gravitate toward retailers that share their world view, and some outlets will promote this cultural identification.

Technomic’s full 2014 trend forecast is available here on its website.

VendaCarts “Pop Up Cafe” Expands Your Small Business to the Breakfast Crowd

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By , December 28, 2013 11:53 am

Technomic’s recent Breakfast Consumer Trend Report updates current breakfast trends for vending operators.  Carts Blanche offers our mobile VendaCarts “Pop Up Café” for the breakfast crowds on the streets, industry workplace, university campuses or festivals. VendaCarts helps expand your small business into new locations.

CHICAGO — Although major foodservice brands, including both retailers and restaurants, have been developing ways to capitalize on the breakfast daypart and bring in more customers during the morning hours, this increased operator activity hasn’t necessarily had the intended effect. Most consumers still source breakfast from home.

Just 20 percent of consumers report eating breakfast away from home more often than they did a year ago, according to the Breakfast Consumer Trend Report by Technomic Inc.

In order to grab more share of stomach with breakfast fare, operators must continue exploring new growth avenues.

“Opportunities to promote breakfast can extend far beyond conventional morning hours,” said Technomic Executive Vice President Darren Tristano. “Operators looking to promote this daypart can leverage consumer interest in all-day or late-night breakfast programs. There’s also room to expand brunch options, and even get creative by applying traditional breakfast flavors to non-breakfast foods.”

Key findings of the report include:

  • Limited-service breakfast customers consider value menus, breakfast sandwiches and portability to be highly important.
  • Full-service breakfast customers value variety, all-day breakfast options and signature menu offerings the most.
  • Coffee is a key part of breakfast. Sixty-four percent of consumers drink coffee at breakfast, and 54 percent of these customers prefer a restaurant that offers free coffee refills. Thirty percent agree that they are loyal to concepts that serve their preferred coffee brand.
  • Consumers connect breakfast to health. Sixty-three percent believe it is unhealthy to skip breakfast, and open-ended data shows that many consumers want more healthful breakfast options.

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