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Thursday, March 14, 2013 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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What you need to know
Data sources
Mintel Menu Insights
Consumer survey data
Advertising creative
Abbreviations and terms

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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
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

Hemendra Parmar
State Tower
90 State Street, Suite 700
Albany, NY 12207
United States
Tel: +1-518-618-1030

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