Slightly more than half of operators serve breakfast, and most appear to have different ways of growing traffic and sales at that daypart, including nearly a quarter of survey respondents who said a steady cadence of innovation builds their momentum in the morning. Which menu and operations strategies have been rated as the most impactful — cited by three in 10 operators — for succeeding in this critical daypart?
NRN Intelligence investigated the challenges for more than 250 decision makers, including those looking to grow business at breakfast and brunch.
Menu Strategies to Make the Most of the Morning
The State of
Breakfast and Brunch
An NRN Intelligence study of more than 250 industry leaders
1%
Worsen Significantly
What do you expect for your sales and traffic during breakfast / brunch in the coming year?
May 2024
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17%
Improve Significantly
Approximately two in three restaurant operators expect their sales and traffic during the breakfast / brunch daypart to grow in the coming year
A third of respondents rate their firm’s client facing technology very positively (top-two box). Next Generation advisors are slightly more positive about their client facing technology are Established advisors.
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In 1969, Jimmy Dean, country singer, TV host and actor started America’s favorite sausage company—and we’ve been making mornings shine brighter ever since. The Jimmy Dean® brand’s tried, true and trusted product portfolio, filled with classics to innovations, including plant-based, complements every kind of operator menu. Check us out!
-Jimmy Dean
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Report
The biggest impediments to developing more menu items for breakfast and brunch, or for offering those dayparts at all, are not a lack of culinary inspiration but rather are concerns for profitability amid rising food and labor costs. Fewer than one in 10 respondents indicated that they needed help ideating new breakfast offerings, slightly less than the number of operators claiming that morning dayparts aren’t relevant to their core concepts.
No Shortage of Menu Innovation
Key Findings
More than 1 in 4
48%
Improve slightly
29%
Remain The Same
Start the Daypart Off Right
operators say food costs hold them back from expanding their breakfast menus.
Waking Up to Opportunities at Breakfast
65%
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5%
Worsen Slightly
The Brand Behind Breakfast
“Sausage is a great deal like life.
You get out of it what you put into it.”
