Abstract
The restaurant industry is no stranger to the recession, and economic woes mean that restaurant patrons are going to restaurants less, going to cheaper restaurants and spending less. However, eating out is still considered the primary way consumers spend extra money, and the breakfast daypart is ready to serve with a more economical solution to the eating out dilemma.
While convenience remains at the core of importance for time-harried weekday breakfast, three distinct rallying calls are being heard: value, health and expanded hours of service.
This report details how to heed those calls as well as:
- Which breakfast patrons are most affected by the faltering economy and what it will take to continue to lure them in
- The demographics that are “ripe fruit,” and what they want to see on menus
- Menu items that are leading the call to battle and differentiating from the “same old, same old”
- How major chains are “taking the reins” and driving efforts that send ripples across the industry
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