Webster Hall Team Opens New Seneca Avenue Restaurant

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“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

Starbucks’ Food Sales Increase Average Check

Starbucks completed a very successful third quarter with a $513 million net income  (23% gain compared to the year prior), and a 6% growth in global same-store sales. The coffee shop credits its non-beverage sales for the increase in traffic and average check. The sales of the new breakfast sandwiches that were launched in March increased by 40% during the quarter. Same-store sales increased 7% during the quarter with the new food items being responsible for 2% of that growth. The new hand-crafted Fizzio sodas and Teavana Oprah Chai and shaken iced-teas were also big contributors to the sales increase in the quarter.

This news came in sharp contrast to its competitor, Dunkin Donuts, who released a more disappointing quarterly report. Dunkin’ Brands adjusted their expectation of a 3-4% increase in same-store sales to being in between 2-3%. Nigel Travis, Dunkin’ Brands’ chief executive and chairman stated, “Our performance in the second quarter was disappointing, both domestically and internationally.” Dunkin’ Brands mentioned that the increased competition during the breakfast daypart (TacoBell now increasing breakfast offerings) combined with challenging macroeconomic factors (including a harsh Spring climate) all contributed to the disappointing 2Q. The brand now expects a revenue growth between 5-7% compared to the 6-8% projection set earlier in the year.

Food sales at Starbucks are allowing the chain to increase traffic during what would usually be considered the slower day parts for coffee establishments such as evenings and afternoons. Howard Schultz, Starbucks Chief Executive Officer and chair, has hinted that the company is working on making the lunch hour at Starbucks look different soon. Starbucks is also hinting at solutions for paying in advance and picking up using new mobile technologies. Schultz states, ” It’s clear to us in our research that express order and pay is a big, big idea.”

Overall Starbucks has plans for down the pipeline that include more food offerings and new mobile payment technologies which have already proven to increase average check and traffic. To read more about Starbucks’ success with improved food offerings, click here

 

 

Museum Of Food And Drink Displays Puffing Gun in Chinatown

Puffy the Puffing Gun, a machine that explosively puffs food, will be coming to NYC’s Chinatown Weekend Walk on Saturday, June 28th from 11AM to 4PM. The event is hosted by the Museum of Food and Drink , who will be setting up the puffing gun on Mott Street near Pell Street and the admission is free. The 3,200 pound machine was originally patented in 1939 and was the workhorse of the breakfast cereal industry.

At the event MOFAD will teach you about the history of  breakfast cereal, show a demo of the puffing gun, and let you taste some puffs! To read more about the history of the puffing gun and to view some pictures you can visit MOFAD’s website here

 

Breaking into the Breakfast Business

Breakfast is probably one of the more routinized aspects of our daily lives. According to CivicScience.Inc, 61% of consumers eat breakfast at home, but rather than attempting to convert this group, establishments should jump on the opportunity to offer breakfast-on-the-go. Starbucks and McDonald’s have mastered this area, especially given the convenience of the drive-thru which fast casual establishments simply do not have. Therefore, in order to be successful when launching into a breakfast venture, the consumer must feel it is worth spending a little extra time out of their morning in your establishment. A few ways to help achieve this is by introducing original menu items with new flavors and packaging, serving a great quality cup of coffee, ensuring a timely speed of service, and overall delivering on the consumer’s breakfast desires and expectations.

 

To read more about tips on how to tackle the breakfast opportunity, click here