MarketResearchReports.biz Publishesh Breakfast Restaurant Trends US January 2013

There exists great potential for restaurants to ramp up sales during the weekday morning daypart, by understanding consumer needs and adapting their offerings. This means everything from menuing a good selection of both food and drink items to increasing service speeds and efficiencies and creating healthful and portable meal options. Additionally, consumers must feel as though they are getting a good value, whether that means a lot of food for a lower price, smaller portions at lower prices, or higher-quality food with more gourmet flavors.

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SCOPE AND THEMES
What you need to know
Definition
Data sources
Mintel Menu Insights
Consumer survey data
Advertising creative
Abbreviations and terms
Abbreviations
Terms

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EXECUTIVE SUMMARY
The market
Figure 1: U.S. sales and fan chart forecast of the restaurant breakfast market, at current prices, 2007-17
Market drivers
Competitive context
Menu analysis
Figure 2: Top 10 breakfast menu items at limited service restaurants, by incidence, Q3 2009-12
Figure 3: Top 10 preparation methods for breakfast items at limited service restaurants, by incidence, Q3
2009-12
Consumer data
Figure 4: Usage deterrents for weekday restaurant breakfast, October 2012
Consumer attitudes
Figure 5: Consumer attitudes toward weekday breakfast, October 2012
What we think


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