MENU TRENDS
Research & Analysis
Level Up the Bakery Space at Breakfast Break out of the expected in the bakery space during breakfast. Driving sales and stimulating interest is all about making easy and approachable upgrades. Switch up and create a novel bakery experience by blending a classic bakery item with a creative flavor twist, or pair an unexpected bakery item with approachable, quintessential flavors. Datassential offers a look at the newest breakfast bakery products making waves, the ubiquitous items that everyone should have their eyes on, and their respective Menu Adoption Cycle (MAC) stages. Source: Datassential MenuTrends 2020 and FLAVOR
Bao MAC stage: Inception — International markets, global independents and fine dining. Trends start here and exemplify originality in flavor, preparation and presentation. Fluffy, slightly sweet, steamed bao buns feature a variety of fillings that range from savory to sweet. These on-the-go buns shine at breakfast when paired with classic fillings like bacon, eggs and cheddar, resulting in a hand-held meal with endless pairing options. On nearly 2% of U.S. restaurant menus Up 58% over the past four years
Beignet MAC stage: Adoption — Ethnic aisle at supermarkets, casual independents, fast casual. Adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and/or generally authentic ingredients. This deep-fried French dessert continues to gain traction on menus when paired with savory or sweet toppings and inclusions. Classic New Orleans-style beignets are dressed with powdered sugar, but you can add interest to bakery cases with fruit-based toppings, fillings and savory breakfast pairings.
Brioche MAC stage: Proliferation — Proliferation-stage trends are adjusted for mainstream appeal. Often combined with popular applications (on a burger, pasta, etc.). This sweet French bread is making its mark on menus as a decadent gourmet option in such applications as hamburger buns, french toast and a standard loaf. Upgrade breakfast sandwiches with brioche buns, and elevate allday offerings with loaves across the bakery space. On 16% of U.S. restaurant menus
Biscuit MAC stage: Ubiquity — Ubiquity-stage trends have reached maturity, and can be found across all sectors of the food industry. Though often diluted by this point, their inception-stage roots are still recognizable. Biscuits require little by way of introduction. These flaky, buttery breakfast staples continue to appear on menus, thanks to their pairing versatility. Biscuit offerings on menus range from accompaniments for sweet spreads to their never-ending popularity as carriers for breakfast sandwiches. On 14% of U.S. menus
20% of consumers know it/ 11% have tried it Menu Example Wow Bao Egg, Bacon & Cheddar Breakfast Bao Bao bun filled with eggs, cheddar and bacon
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progressivegrocer.com
On 2% of U.S. restaurant menus
Up 44% over the past four years
Up 20% on menus over the past four years
63% of consumers know it/ 48% have tried it
47% of consumers know it/ 30% have tried it
Menu Example Sessions West Coast Deli McSession Smoked bacon, baked eggs, Vermont cheddar and sriracha syrup on toasted brioche
Up 15% over the past four years
Menu Example Dusek’s Board and Beer Ricotta Beignets Ricotta beignets with strawberry cherry jam and toasted almonds
95% of consumers know it/ 91% have tried it Menu Example Wendy’s Honey Butter Chicken Biscuit Crispy chicken fillet with maple honey butter on a buttermilk biscuit