32 Places for Breakfast in Manhattan

The Lobster Club

Major Food Group’s (the Grill, Carbone) Midtown Japanese restaurant has breakfast that’s decidedly more American than the lunch and dinner menus. Dishes such as an open-faced bagel and lox and a sticky bun pull from the group’s Soho Jewish restaurant Sadelle’s — though there is a bento with a shiitake scramble, teriyaki salmon, rice, pea greens, and miso soup. The colorful space may be a bit much early in the morning, but it’s certainly a unique option in Midtown.

See more here.

McDonald’s Spent $48 Million to Push Bacon in February

Screen Shot 2019-03-15 at 11.03.04 AM.png

“McDonald’s led all companies in advertising dollars spent at $48 million, less than what the chain allocated in January. Taco Bell (second on the list) cut its TV advertising funding by nearly half, likely due to Grubhub picking up most of the tab for its joint commercial with the chain touting limited time free delivery. Grubhub reportedly spent just under $7 million in ad dollars in February.

The biggest surprise of the month was Arby’s, which catapulted up 26 spots from January to crack the top 10 in advertising dollars spent. The quick service restaurant has completed a large sales turnaround in recent years by relying more on promotions and new deli meats to entice customers, according to Forbes. The chain’s success also led its parent company to acquire both Buffalo Wild Wings and Sonic in 2018.

Overall, quick service restaurants and pizza chains dominated TV advertising again in February, with Yum Brands’ subsidiaries — Taco Bell, Pizza Hut, and KFC — in the top 10 for the fourth consecutive month.  Olive Garden and Applebee’s, the casual restaurants that cracked the top 10 in January, ended February at 11 and 14, respectively, after shelling out more than $10 million each.”

Read more here.

Hardee’s, Carl’s Jr. are bringing back Froot Loops Mini Donuts

Froot Loops Mini Donuts return to Carl's Jr. and Hardee's restaurants for a limited time.

“Hardee’s and Carl’s Jr. are bringing back their popular Froot Loops Mini Donuts.

The miniature doughnuts, inspired by the Kellogg’s cereal, will be available for a limited time starting Feb. 25 at participating Hardee’s and Feb. 27 at Carl’s Jr. restaurants, parent company CKE Restaurants announced Tuesday. They come in five colors – red, yellow, purple, green and blue – and taste like their smaller cereal counterparts. A five-pack starts at $1.99 and they will be available all day, not just for breakfast.

“Froot Loops Mini Donuts are the perfect anytime snack and will bring any consumer back to their childhood,” Owen Klein, CKE Restaurants vice president global culinary innovation, said in a statement. “We know our fans craved these nostalgic treats, and we’re thrilled to bring this fun innovation back to our menu this spring.”

Read more here.

Webster Hall Team Opens New Seneca Avenue Restaurant

Screen Shot 2019-01-08 at 10.09.34 AM.png

“The family behind New York’s Webster Hall has opened a new organic American eatery on Seneca Avenue. The Seneca combines a coffee shop, restaurant and bar inside the new digs that opened last summer at 582 Seneca Ave., owners said.

The eatery features a full coffee menu, kombucha on tap, a full menu of beers, natural wines and cocktails, and a short menu of elevated bar food. A breakfast sandwich comes with house-made sausage and hot sauce, the chicken club comes on pullman bread and the tacos come with either chorizo, avocado or mushrooms.

The Seneca is open from Monday through Sunday from 10 a.m. to 2 a.m., the kitchen stays open until midnight and happy hour is from 1 p.m. to 7 p.m. every day, according to the eatery’s website.”

See more here.

Diners Wake Up To Modern, Eclectic Breakfast Fare

“A perfect vehicle for delivering on-trend flavors and seasonal ingredients, Loaded Hash Browns can keep a breakfast/brunch menu new and exciting. Here, chef/owner Alicia Hinze of The Buttered Tin in St. Paul, Minn., uses Idaho hash brown potatoes as a crisp, crunchy packet for tomatoes, corn and queso fresco. A fried egg and dollop of chimichurri complete the dish.

As a base and primary component, the crispy hash browns provide a satisfying textural complement to the Loaded Hash Brown’s ever-changing selection of fillings. This summery mix can morph into heartier combinations, such as grilled steak, pepper, onions and provolone.

“Already a substantial dish with 8 ounces of potatoes per serving, the Loaded Idaho Hash Browns could easily move to the lunch and dinner menu, especially when offered with a heftier filling,” says Don Odiorne, VP foodservice & website, Idaho Potato Commission. “Changing the filling with the season keeps this signature dish new and fresh.”

See more here.

Elevating Traditional Breakfast

As the breakfast culture changes it is important to try and understand the different consumer segments. Playing a part in the breakfast market is an important opportunity for both restaurant chains and packaged food companies. According to research by Datassential, the millennial generation are eager to try new ‘adventurous’ food concepts including trends such as ethnically-influenced dishes and healthier breakfast options.

A noticeable trend that appealed to millennials in this research study was the elevated versions of traditional breakfasts. For example, a gourmet waffle or biscuits and gravy. Another trend millenials were drawn to is the breakfast sandwich in mini and/or “monster” versions. It is key for restaurants to note that their millennial audience often skip breakfast in the morning and eat this meal at nontraditional breakfast hours. According to Datassential, 16% of Millennials reported eating breakfast items as an afternoon snack, compared to 5% of those in Gen X, and 2% of Boomers. Maeve Webster, Datassential’s managing director, points out that this means restaurant operators should be offering breakfast foods throughout the day in order to drive Millennial consumption.

To read more about appealing to the millennial generation’s breakfast preferences, click here

Kellogg’s Consumer Segmentation Study Shows Evolving Breakfast Trends

The breakfast daypart has become increasingly more popular amongst QSRs and coffee shops over the past few years. Breakfast continues to be a meal that the majority of people consume within their own homes, however millions of people do purchase their morning meal on the go. The choices for breakfast on the go are vast, and there are many variables that influence how the consumer will choose their first meal of the day including a very large variety of available foods at different types of locations (fast casual, convenience stores, coffee shops, etc.), clear demographic groups (urban/suburban, employed/retired,business travelers/stay-at-homes), and a general shift in the attitude towards what constitutes a breakfast meal; some will consider breakfast to be a long sit down meal whilst others will be completely satisfied with a cup of coffee and granola bar.

These changes in eating behaviors have had a significant effect on the food industry, which is why Kellogg’s decided to study the motivations behind those who eat breakfast away from home. The study, “Away From Home A.M. Segmentation Study,” examines when, where and what people are eating for breakfast and what factors are influencing these decisions. The study provides extensive demographic breakdowns as well as the attitudes towards food choices in each of these demographic categories. These eating habits and behaviors were broken down into five distinct segments to assist operators in evaluating their current breakfast menus and pointing out opportunities to increase traffic and sales by adjusting their offerings to fulfill the needs of these distinct segments.

To read more about the Kellogg’s segmentation study and how it can help operators increase sales in the breakfast daypart, click here