When it comes to the beverage side of the foodservice business, it seems the glass is more than half full, with good reason to be optimistic of its ability to drive a higher check average. In fact, consumers are brimming with enthusiasm for beverages, which average upwards of $181 billion in sales annually, according to the food and beverage research firm Technomic.1
Given stats like these and their taste for flavor adventures that favor wellness and sustainability (humanely raised, probiotic and non-GMO are their top descriptors3), millennial snack enthusiasts seem to have become ravenous consumers of specialty foods.
In the endless blur of restaurant concepts vying for market share among millennial dining enthusiasts, bringing meaty differentiating factors to the table is a must.
Breakfast and morning snacks are on a roll, serving up the sunny side of the foodservice business. In fact, according to the research firm NPD Group, it’s the only daypart that’s growing.1 With a one percent rise in restaurant traffic for the year ended February 18, breakfast seems to be hatching fresh opportunities at a time when lunch has been flat and dinner down a percentage point.1
If a one-percent rise in traffic seems like a slim slice of success, consider that breakfast is expanding rapidly beyond the morning daypart. Thirty-percent of consumers surveyed are purchasing breakfast items during later dayparts more often than they did two years earlier, according Technomic, a foodservice research and planning firm.2