F&B Directors: how much has your breakfast menu changed in the last two years? How about your dinner menu? I often find that hotels focus more on updating the dinner menu while breakfast stays the same. Except for pricing. But these same hotels serve five to ten times as many guests at breakfast as they do at dinner.
Next question: what is your breakfast capture rate compared to one or two years ago? Well, it may be “red alert” time. Your competitors had an interesting view of the recession, apparently thinking it was the right time to grow the breakfast segment.
While casual dining remained stable, with 17% serving breakfast, and midscale or family dining remained steady at 77%, QSR including coffee shops grew to 48%. “In total 47% of all commercial foodservice units currently menu at least some breakfast items.” All of this data is courtesy the 2011 edition of QSR ONESource Magazine (www.qsrmagazine.com).
For their publication on January 14 they used data from a number of sources. Here are some highlights. For much of their breakfast menu insight QSR used data from Datassential menutrends™ Direct (http://tinyurl.com/4zodz92).
Looks like it’s time for breakfast.
Those are my thoughts, let me know yours.