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2014 Breakfast Restaurant Trends in US Research Report 2014

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Albany, NY -- (SBWIRE) -- 01/31/2014 -- There exists great potential for limited service restaurants to ramp up breakfast sales by understanding consumer needs and adapting their offerings. Operators can expand their breakfast hours as well as retool menu items to include BFY, portable, and innovative offerings. Additionally, operators must work to provide consumers with non-menu benefits that fit their lifestyles, such as mobile ordering, value options, loyalty programs, and comfortable seating.

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Table of Content

Scope and Themes

What you need to know
Definition
Data sources
Mintel Menu Insights
Consumer survey data
Abbreviations and terms
Abbreviations
Terms

Executive Summary

The market
Figure 1: US sales and fan chart forecast of the restaurant breakfast market, at current prices, 2008-18
Market drivers
Competitive context
Menu analysis
Figure 2: Top 10 breakfast food items at limited service restaurants, by incidence, Q3 2010-13
Figure 3: Top 10 ingredients for breakfast food items at limited service restaurants, by incidence, Q3 2010-13
Consumer data

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Issues and Insights

Operational: Beyond menu offerings, how can operators attract patrons?
The issues
The implications
Innovation: How can operators stay ahead of the curve for breakfast?
The issues
The implications
Expansion: How has breakfast shifted in terms of daypart and offerings?
The issues
The implications

Trend Applications

Trend: Minimize Me
Trend: Transumers
Mintel Futures: East Meets West

Market Size and Forecast

Key points
Market size insight
Sales and forecast of market
Figure 6: US sales and forecast of the restaurant breakfast market, at current prices, 2008-18
Figure 7: US sales and forecast of the restaurant breakfast market, at inflation-adjusted prices, 2008-18
Fan chart forecast

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