For the Most Important Meal of the Day Get Fired Up
“Eat breakfast. And then when you get to work, pretend you have not eaten breakfast and request a second breakfast.” — Tina Fey
Breakfast is a contact sport. Eggs are cracked and beaten, waffles are pressed, coffee is ground, brewed, and poured. This makes breakfast sound, smell, and taste exciting — which it is! Otherwise, brunch wouldn’t utterly dominate our weekends.
More than 65% of American adults say breakfast is their favorite meal to eat at a restaurant.*
Breakfast is not only wildly popular, it’s amazingly versatile — and necessary for our sanity.
In between school drop-offs, back-in-the-office workdays, morning meet-ups to talk about the news of the day, or simply a tasty pick-me-up, breakfast can be served at a counter, table, drive-thru, or grab-and-go — wherever and whenever diners choose to eat.
And Performance Foodservice® has an all-star lineup to help you meet consumers where they are, serving up breakfast sandwiches, omelets, bowls, platters, coffee, and so much more — all made with ingredients from dynamic, exclusive brands (cultivated by America’s best farmers and growers) that can set you apart from the competition.
Get your daypart started right with Performance.
Source: Market Reports World, Breakfast Restaurant Market Overview
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Performance Culinary Treasures
Our team of chefs worked thoughtfully behind the scenes to bring you the captivating recipes and well-seasoned advice found in this issue of The Dish. Meet the stellar lineup of experts, who offer applicable ideas coupled with an undeniable passion for restaurant success:
Chef James Amato, Tampa
Chef James pairs a passion for food with decades of industry expertise. As Corporate Executive Chef, he helps lead business development for the Roma® brand, creating operator solutions and driving growth. James' family helped craft Guinness World Record pizzas with Mr. Piancone’s support.
Chef Scott Sajovitz, Little Rock
Chef Scott has more than 35 years of experience in the foodservice industry, specializing in Italian and Hispanic cuisines. He’s passionate about education and uses his experience to help operators become more creative, efficient, and profitable through practical menu ideas, operational improvements, and cost-conscious approaches that drive stronger results.
Chef Ian Hughes, Batesville
Chef Ian, a L’Ecole Culinaire graduate, brings 25+ years of foodservice experience to the table. He partners with restaurants to share culinary expertise, highlighting innovative trends and simple, profitable dishes — served with warm Southern hospitality and a signature, distinctive Memphis flair.
Born in Argentina and now based in Wisconsin, Chef Alexis sees food as a bridge between cultures. Each dish is a journey, and every shared meal invites people to embrace traditions, build meaningful connections, and spark wonder through flavor, story, and hospitality.
Chef Nate Peterson, Minnesota
Chef Nate built his career in the restaurant industry, understanding the demands of consistent, high-quality execution. As a Performance Chef and Brands Manager, he partners with chefs and operators to solve challenges, develop menus, and create dishes that perform on the plate.
Chef Alexis Burgos, Milwaukee
All day is a winning play Finding your way in the breakfast game
by Harrison Gregory, Senior Writer – Performance Foodservice ®
Chef Scott Sajovitz has been in your shoes; he’s been in your apron; he’s crunched the numbers in cramped back offices.
The former restaurant owner, who first trained in an Italian kitchen under the famed Vince Bruno in Arkansas and now serves as the brand manager for Performance Foodservice in Little Rock, knows that adding a daypart service can be intimidating. But given the state of the breakfast/brunch market — it might just be worth it.
One of the most notable trends is the surge in demand for all-day breakfast menus, adopted by more than 65% of U.S. breakfast restaurant chains.
This accommodates diverse consumer schedules, leading to as much as a 19% increase in per-store breakfast traffic.
SOURCE: Market Reports World, Breakfast Restaurant Market Overview
More Flavor, Fewer Ingredients
For restaurants that do primarily lunch and dinner service, Chef Scott recommends a deliberate approach, starting with a weekend brunch menu.
“Not only is it my favorite daypart to play with, it’s the most profitable, because you can add in so much flavor with fewer ingredients — like breakfast tacos or flatbreads,” the chef explained.
“When we see restaurants having success [with breakfast], it’s because of creative flavors you can’t get somewhere else.”
The chef referenced the McCormick® Flavor Forecast as a guide for inspiration. “Charred, smoky, and tropical flavors are areas that can boost breakfast,” he said. "We just introduced three Village Garden® Aiolis and playing around with those can elevate dishes, even if it’s just a drizzle of chipotle aioli over a breakfast burrito.”
If you already provide breakfast service, chef suggests identifying existing menu items that can be “jazzed up.”
“That’s where I really love [Latin-inspired brand] Contigo® — you can add those extra spice levels, those popular international flavors and pack a lot of punch, a lot of profitability.”
Chef mentioned a crowd-pleasing Greek restaurant in Little Rock that utilizes items from the Mediterranean brand Zebec®. “Those little Zebec Pitas are great for breakfast,” he said. “They use Zebec Gyro Meat, some scrambled eggs, some cheese, and that’s their signature Breakfast Gyro.”
“Not only is it my favorite daypart to play with, it’s the most profitable, because you can add in so much flavor with fewer ingredients.”
– Chef Scott Sajovitz
Wake Up to Value
As you ease breakfast into other days of the week, chef recommends ramping up to-go.
“A lot of people are on-the-move, so consider breakfast handhelds and snack-type options. We just introduced readymade Guest House® Donuts, which you can make sweet-and-savory sandwiches out of, like a Rise ‘n’ Grind Cronut-Style Sammie, and pair with best-in-class Coda Coffee® or Guest House Premium Teas as part of a value meal.”
Chef Scott is a big fan of sending out orders in premium packaging as well.
“Put your beautiful items in a First Mark® Recyclable Container, with a black bottom, clear top that highlights your food and your presentation. Make it easy to do online orders, easy-to-make, easy-to-take in a nice package that travels well and doesn’t spill,” he said.
“And don’t forget to put it out there,” chef explained. “Put it on Instagram, TikTok, whatever your platform is, you gotta promote it.
“You know the phrase ‘If you build it, they will come’? Well, that’s good for cornfields and baseball ghosts,” he said with a smile, “but you can’t expect folks to know you have a Breakfast Huarache on the menu unless you start to tell that story.”
With You, All Day
Chef Scott loves the restaurant industry. He loves creating new items, but most importantly, he loves helping restaurants solve problems. And he knows that labor is often top-of-mind.
“Take Nature’s Best Dairy® Liquid Eggs with citric acid,” he said. “If you want to save breakfast all day, you can hold those on a steam well, and the acid helps them maintain their color and appearance.”
The chef highlighted Contigo® Tortillas for a variety of breakfast/brunch applications, and he also called out Ridgecrest® Pre-Roasted Peppers and Onions
“They’ll save you on time and labor, and then couple that with our West Creek® Diced Potatoes — we call them country hashbrowns around here — but they have a little more of a homemade look, a little more made-with-love feel.”
Consumers’ lifestyles continue to evolve, but one thing is certain, they love their breakfast however — and wherever — they can get it. Consider adding elements of this popular daypart throughout the day to meet demand and shine some sunlight on profitability. n
71% of office workers purchase breakfast on their commute.
Online delivery saw the largest rise in recent years, comprising 35% of all breakfast sales.
Breakfast Tacos
Cage-Free for the Win
How’s this for a sizzle reel? Eggs consistently rank among the most popular breakfast ingredients, and here, two Nature’s Best Dairy® Cage-Free Large AA Eggs are beaten, swirled, and spiraled, then laid atop a skillet of potatoes and pork belly hash.
West Creek® Potatoes, Ridgecrest® Applewood Bacon, and Ridgecrest Smoked Pork Belly Burnt Ends are stirred with Peak® Bell Peppers and onions for an irresistible combination that will make guests feel right at home on the range.
The fully cooked burnt ends are pit-smoked by some of the industry’s top pit masters, for an incredibly tender bite, bursting with flavor — simply thaw, heat, and serve your guests glorious pops of meat candy.
FARM-TO-SKILLET
Nature's Best Eggs maintain cage-free certifications from American Humane Certified and Humane Farm Animal Care, organizations that set standards and regulate cage-free eggs.
NATURE’S BEST CAGE-FREE LARGE AA EGGS
High in protein and contain a bit of almost every nutrient needed
hens have unlimited access to food and water and freedom to roam during the laying cycle. Approximately half of all egg-laying hens are cagefree, driven by state-level legislation.
Source: SCIENCEDIRECT.COM
WEST CREEK ¾” DICED POTATOES
Made with zero grams of trans fat, they allow for quick menu preparation, cutting costs and time
Nearly 80%
of U.S. adults eat eggs as a standalone item, & almost 40% eat eggs on any given morning.
Source: NATIONAL INSTITUTES OF HEALTH (NIH)
NATURE’S BEST HEAVY WHIPPING CREAM
Two butterfat levels to fit your recipes and margins
RIDGECREST® SMOKED PORK BELLY BURNT ENDS
Fully cooked, pit-smoked Texas-style BBQ, ready for your signature touches
Cage-Free Eggs. WITH CONFIDENCE.
FIND THIS RECIPE ONLINE! RIDGECREST BREAKFAST SKILLET WITH RED EYE GRAVY by Chef Scott Sajovitz - Little Rock
Available in a variety of sizes to meet any of your shell egg needs.
Scan the QR code or contact your Performance Representative today! Bring farm-to-table quality to every shift with Nature’s Best Dairy® Cage-Free Whole Eggs.
Happiness in a Croissant
One of the easiest ways to get your food to guests wherever they dine is by putting it right in their hands. Handhelds are popular, portable, and oh-so tasty — for any daypart.
Like this sweet, smoky, and spicy Korean chicken salad, served on an airy, savory Guest House® Croissant. Just dice a farm-fresh West Creek® Chicken Breast, blending in West Creek Mayo (specially formulated with higher oil content), Peak® Carrots and green onions.
Driven by Gen Z preferences, Asian fusion and Mediterranean flavors have increased in menu penetration by more than 12% in recent years. Gochujang, a fermented Korean chili paste, can add bold color, heat, and depth to the creamy chicken salad, with black sesame seeds providing specks of crunchy texture. What a striking breakfast sandwich on-the-go, and it can serve as an adventurous brunch item as well.
The breakfast sandwich remains the most ordered item, representing 22% of all breakfast orders.*
SOURCE: MARKET REPORTS WORLD, BREAKFAST RESTAURANT MARKET TRENDS FIND THIS RECIPE ONLINE!
GOCHUJANG CHICKEN SALAD CROISSANT SANDWICH
by Chef Alexis Burgos - Milwaukee
WEST
Aged for tenderness, with quality trim and tighter drop weights
Trans fat-free and meets kosher standards
CREEK CHICKEN BREAST
WEST CREEK MAYONNAISE
Ome-let’s Ride!
When it comes to breakfast/brunch, we’re egging you on with even better options — this time enveloping a specialty crabmeat blend in a light, fluffy omelet. Eggcellent for brunch with mom!
The buttery, slightly sweet flavor of crab comes shining through a commingling of claw meat and versatile white meat: Empire’s Treasure® uses only 100% Asian Blue Swimming Crab, highly nutritious and rich in protein. Add in smooth, velvety Roma® Mascarpone Cheese for a touch of fresh cream and subtle tang.
Whisk two Nature’s Best Dairy® XL AA Cage-Free Eggs with heavy cream to form a melt-in-your-mouth, crescentshaped omelet, drizzled with decadent West Creek® Hollandaise Sauce — ideal for encompassing the luscious crab. Bon appétit!
EMPIRE’S TREASURE SPECIAL BLEND CRABMEAT
The most versatile grade for the widest range of recipes
EMPIRE’S TREASURE CLAW MEAT
A fantastic choice for dishes with heavy sauces or in dips and soups
RIDGECREST® CHATEAU BROCCOLI VEGETABLE BLEND
A luxurious mix of broccoli florets, bias sliced carrots, cauliflower, bias sliced yellow squash, and green zucchini
Choose Authentic Mexican Flavor
WEST CREEK® HOLLANDAISE SAUCE MIX
A consistent thick and creamy sauce with each preparation
FIND THIS RECIPE ONLINE!
EMPIRE’S TREASURE® CRABMEAT MASCARPONE OMELET
by Chef James Amato - Tampa
Elevate Your Breakfast Menu with Cholula®
BYOB Build Your Own Brunch
by Briana Rupel, Contributing Writer
If 2025 dining was shaped by providing an experience, then 2026 will be the year of major customization. Driven by Gen Z's desire for expression through food, offering made-to-order, DIYstyle dishes will inject much sought-after creativity and zest into any daypart your business offers.
Built to Order
If there's one thing to incorporate onto menus starting now, it's customization. According to restaurant tech platform Sauce, about 75% of Gen Z prefer to customize their orders.1
Incorporate this easily into your breakfast and brunch dayparts by letting guests build their own omelets, sammies, smoothies, and bowls. Streamline your inventory by choosing ingredients that have the most versatility across applications — like Peak Fresh Produce® Spinach or Contigo® Avocado Pulp for savory egg dishes as well as sweet smoothies.
Provide patrons with a choice of fun, flavorful toppings and dippers for readymade Heritage Ovens® Pancake Bites or French Toast Sticks, even offer customization for authentic thaw-and-heat Contigo® Pupusas with cheeses, salsas, and sauces.
The other plus for personalization is that it makes catering to an array of dietary restrictions a lot easier to navigate. Gluten-free? Keto? Vegan? Easy-peasy.
75%
of Gen Z prefer to customize their orders.1
Taking flight is no longer just reserved for beverages. In a world with so many options, it's simply a more fun experience to be able to indulge in a bunch of things.
Sharing is Caring
Younger diners are inclined to show out in group settings. Start by incorporating some longer benches or seating in spaces that work. Then craft your menu to follow suit! Offer big brunch boards stacked with delectable finger foods suitable for sharing. Think a lush breakfast charcuterie board as a starter, complete with fruit, yogurt dipping sauce, bacon-wrapped bites, and rolled crepes. Another alternative is a ribboned pile of Empire's Treasure® All Natural Cold Smoked Salmon with smears of different flavored cream cheeses. Serve with a sprinkle of capers and a side of Delancey Street Deli® New YorkStyle Bagel chunks
Or try a platter of ¡Adelante!™ Cajeta-Filled Churros plus Contigo® Guava & Cheese Pastelitos, served with a smorgasbord of toppings and sauces for drizzling. Try West Creek® Dessert Toppings like Sliced Strawberries or Crushed Pineapple for quick, labor-friendly options. For drinks, pitchers of spicy, ingredient-packed Bloodys or flights of fruity NA mimosas are always at-the-ready to bring people together in the best way possible — over a plate.
Come Fly with Me
Taking flight is no longer just reserved for beverages. In a world with so many options, it's simply a more fun experience to be able to indulge in a bunch of things. (After all, who doesn't love sample day at the local grocery store?) So, offer your diners a similar chance with the first meal, and kick their day off right:
Mini Pancake and Waffle Flights:
Blueberry, chocolate chip, and lemon ricotta, oh my!
Mini Eggs Benedict Trio:
Switch up the hollandaise, test a new protein, sub an English muffin for a crumpet. How can anyone pass this up?
Pops of Potato:
Great for the table, offer small baskets of Roma® Potato Wedges with salted honey butter, garlic aioli drizzled home fries, or mashed potato croquettes with fresh chive and cheddar.
Flights appeal for many reasons: the promise of variety for the taste buds, the eye-catching opportunities for social media, and the excitement of sharing a new, unique item with those across from you. n
In 2025, a whopping 90% of Gen Z diners said they enjoy eating at communal tables, and 63% of them say that communal dining is a great way to spark convos and meet new people.2
Grits True
RIDGECREST® CHOPPED BRISKET
USDA Choice meat handrubbed with a proprietary blend of brown sugar and a touch of coffee
Chef Talk
Shaving the tobacco onions thin decreases fry time and allows the quick soak in hot sauce to do its magic. Remember to shake off as much excess breading before putting them in the fryer, so you don’t have clumpy rings.
WEST CREEK® SMOKEY BBQ SAUCE
Kick it up a notch with onion, garlic, tomato, and vinegar
WEST CREEK CHEDDAR GRITS
Crafted with real cheddar cheese, corn meal, and butter
Take Your Bowl to New Heights
When you’re in the market for bundling quality ingredients in a single container, either for carryout or in-house — it’s bowl season.
Breakfast bowls are the third-most popular breakfast items, behind sammies and pancakes. It’s simple really; consumers are seeking a protein boost in an easy-to-handle package. And you can charge for a stack of flavors without a ton of extra labor.
For this Southern protein bowl, pre-cooked, presmoked Ridgecrest® Chopped Beef Brisket, a Nature’s Best Dairy® Medium Cage-Free Egg, perfectly balanced collard greens, and crispy tobacco onions are placed on a bed of jalapeño pimento West Creek® Cheddar Grits. Now, your guests are good-to-go, enjoying a cowboy breakfast bowl anywhere they prefer.
Bowling for Opportunity
The bowl market is projected to grow at a compound annual rate of nearly 14% over the next decade, but breakfast bowls currently appear on only 7% of menus.
Source: COGNITIVE MARKET RESEARCH
60 years of
Delivering quality, convenience and versatility for your menu. Plus, a 4-hour hold time!
by
Chef Ian Hughes - Batesville
With You in the Morning
A great way to attract social-media attention and fill seats is by leaning into a few Hispanicinfluenced breakfast and brunch specials.
Having emerged as a popular street food item in Mexico City in the '30s, the open-faced huarache is crafted with hearty masa, or corn dough, formed into a sandal-shaped sole that gives the dish its name. To start, roll masa harina into an oval, then toast.
Spread Contigo® Refried Pinto Beans across the face of the huarache and top with Contigo Chimichurri Slaw. Drape tender, seared Contigo Skirt Steak over the slaw and place a sunny side up Nature’s Best Dairy® Large AA Cage-Free Egg atop this gorgeously eclectic platter.
Finish it off with a little la vistosidad, featuring sprinkles of Contigo Queso Fresco and a Peak® Poblano cream sauce. ¡Qué rico!
That's a Good Pup
Popular in Salvadoran fare, snackable, customizable pupusas are compact rounds of corn/masa flour, traditionally combined with beans, pork and cheese, or seafood, then griddle-cooked to perfection. Contigo Pupusas are similar to arepas or gorditas, but easy to prep by simply thawing and heating for consistent taste, quality, and size.
CONTIGO INSIDE SKIRT STEAK MARINATED
USDA Choice Angus beef inside skirt, cleaned and trimmed for ease of service and reduced prep time
CONTIGO
Colorful and flavor-packed Argentinian finishing sauce, also excellent as a marinade
CHIMICHURRI SAUCE
CONTIGO® DEHYDRATED REFRIED PINTO BEANS
100% all natural pinto beans, just add water, season, and serve
THE USE OF PEPPERS IN BREAKFAST/BRUNCH DISHES IS UP 18%, & BEANS ARE UP 46%, REFLECTING THE STRONG MEXICAN INFLUENCE ON U.S. BREAKFAST MENUS.
SOURCE: PR NEWSWIRE
CONTIGO
Made with tomatillos, roasted jalapeño and serrano peppers, onion, and garlic
FIND THIS RECIPE ONLINE!
CONTIGO STEAK & EGGS HUARACHE by Chef Scott
Sajovitz - Little Rock
SALSA VERDE
Craveable Perfectly
Chef Talk
The chicken tenders marinate in the “slurry,” and the longer they sit, they better they get! Allow to marinate several hours or overnight before using for a true depth of flavor.
FIND THIS RECIPE ONLINE!
APPLEWOOD BACON & SAUSAGE LOADED CHICKEN & WAFFLES
by Chef Ian Hughes – Batesville
SILVER SOURCE® APPLEWOOD BACON
Optimizes the largest percentage of the belly without including the ends
WEST CREEK® COUNTRY BLEND
SAUSAGE PATTY
Golden brown, fully cooked to reduce prep time and can be prepared by oven, skillet, or microwave
SILVER SOURCE PANCAKE SYRUP
Cost-effective and sweet on classic maple notes
Silver Platter
The marriage of sweet and savory isn’t a new phenomenon, but it has been supercharged in recent years.
Take chicken ‘n’ waffles, which has grown in menu penetration by an astonishing 600 over the last 15 years. And yet, the door is still open to opportunity, with the dish currently appearing on fewer than 4% of menus.
Start this glorious Southern alliance with waffle batter flavored using Silver Source® Pancake Syrup. This is no ordinary waffle: Fold Silver Source Applewood Bacon and West Creek® Country Blend Sausage bits into the batter for a loaded jolt of sweet and savory. Fry the Silver Source Jumbo Marinated Chicken Tenders in Perfectly Southern® Original Chicken Breading and arrange the succulent, golden-brown chicken atop the waffle.
Toss Perfectly Southern Waffle Dust over the platter and drench this rich pairing with a chili crisp syrup. It’s the type of dish that puts your brunch menu on the map!
Put the brands they love within reach
Spill the Tea
It sure seems like brunch lovers have turned into Alice going down the rabbit hole when it comes to tea. Check out these looking glass numbers:
ONLINE
PINTEREST SEEING TEA PARTY SEARCHES SURGE BY MORE THAN 165%*
SOURCE: WEBSTAURANTSTORE.COM
What’s not to like? High tea tends to be a bit dressier and the servings skew a little more elegant. With Saturday brunch now the busiest restaurant time of the week, hosting a high-tea event gets you in the experience game.
Fatty, lemony bright, and featuring earthy, nutritious beets, World Dock® Smoked Salmon and cream cheese tea sandwiches are chic complements to an array of Guest House® Premium Teas. Or dip Guest House Chocolate Croissants in a coating of matcha white chocolate. Sure to be your guests’ cup of tea!
Chef Tip
Place a pan of hot water in the oven to create steam for a puffier pastry.
WORLD DOCK® COLD SMOKED SALMON
Farm-raised Atlantic salmon is dry cured with sea salt and natural brown sugar, then cold smoked over oak wood chips
GUEST HOUSE CHOCOLATE CROISSANT
Pre-proofed and designed to be baked from frozen and enjoyed within minutes
THIS RECIPE ONLINE!
HOUSE CHOCOLATE CROISSANT & MATCHA
by Chef Alexis Burgos – Milwaukee
FIND THIS RECIPE ONLINE!
WORLD DOCK® SMOKED SALMON, BEETS, & LEMON CREAM CHEESE TEA SANDWICH
by Chef Alexis Burgos – Milwaukee
NATURE'S BEST CREAM CHEESE
No artificial colors or flavors, made with the best ingredients to deliver flavor and versatility
GUEST HOUSE® CHAI BLACK TEA
Savor the rich balance of ginger, cardamom, cloves, black pepper, cinnamon, star anise, and black tea
Fluffy, Flaky, Perfectly Southern
The biscuit guests love— with the versatility you need.
From breakfast sandwiches to signature shortcakes, Perfectly Southern™ Biscuits are ready to customize all day long. Expect a moist, buttery interior and a crisp, flaky exterior in every bite.
Scan here to find out more!
The Morning toast Breakfast Bevies
by Gabriella Lacombe, Contributing Writer
Brunch has evolved beyond a weekend treat into a lifestyle, where the experience is defined just as much by what’s in the glass as what’s on the plate. Today’s diners are looking for a complete sensory experience, making a curated beverage program the perfect tool to drive excitement and boost check averages.
Beyond Bottomless
The allure of "bottomless" drinks is still holding strong for value-minded brunchers, but many are turning to quality over quantity for socialworthy bevs. Guests are visiting for the full brunch experience and are willing to pay for premium ingredients, delightful flavor combinations, and unique presentations.
A strong beverage program increases the time guests spend at the table, transforming a quick bite into a lingering (and profitable) gathering where the drinks menu is just as exciting as the food.
Seasonal Sips
Successful menus now feature unique bases — think tomatillo or fresh carrot juice — and garnishes that act as appetizers themselves, like a skewer of stuffed olives or Cajun-seasoned Bay Winds® Shrimp
Moving in concert with the kitchen, the bar can rotate ingredients to mirror the seasons, creating memorable cocktails like stone fruit Bellinis in the summer or spiced pear spritzes in the fall. Best-inclass portfolios like Peak Fresh Produce® or Rejuv® Ready-toDrink Juices help guarantee that you’re working with the freshest ingredients for juices and purees, as well as herbs at their peak flavor for infusions and garnishes.
Incorporating local spirits (with menu callouts and merch) is another fantastic way to build a connection with the community, creating a unique local touchpoint while offering guests a distinct flavor of the neighborhood they can’t find at a typical quick-serve.
of consumers are looking forward to fresh beverage concepts in 2026.1 64%
Zero-Proof Potential
Inclusivity is a major driver in modern hospitality, and a growing number of diners want the ritual of a fancy drink without the alcohol — low and no-alcohol options are in demand. The best zero-proof programs treat these drinks with the same respect as their spirited counterparts.
Today’s mocktails utilize shrubs, botanicals, and alcohol-free spirits to create complex flavor profiles. By selecting flavor combinations and ingredients with the same level of care that the kitchen applies to a dish, well-crafted beverages can command a cocktail-level price point, keeping margins healthy while ensuring every guest feels included and celebrated.
Rise, Sip, Shine.
Nearly 62% of patrons are seeking out drinks that improve energy and focus.
Caffeine Craft
Coffee is a cornerstone of breakfast, and there are plenty of opportunities to substitute the standard drip with something more innovative that can truly wow a guest. Younger generations have high expectations for barista-quality experiences, from nitro-infused cold brews to single-origin pours.
Exclusive brands like Coda® Coffee offer super-premium, sustainably sourced beans that elevate a simple cup into a story about quality and principles. Additionally, restaurants can bridge the gap between caffeine and spirits with daylight-friendly options like a Coffee Old Fashioned, using Roasters Exchange® Blends for a robust base. As with low- and no-proof drinks, inclusivity is paramount and easy to achieve — simply carry a few dairy alternatives, like Perfect Taste® Plant-Based Milks, to provide diners with plenty of flexibility.
An Eye for Design
Sip, Snap, Share.
13% of beverage enthusiasts look for visually appealing specials they can share online.
Remember that today, the phone "eats" (and drinks!) first. Visually stunning glassware and vibrant colors drive organic social media marketing. Versatile ingredients, such as CESH ™ Flavored Syrups, can be a secret weapon here — adding splashes of color and flavor to both lattes and craft cocktails without requiring a massive inventory overhaul.
By blending creativity with hospitality, restaurants can turn a standard brunch service into a buzzing social occasion that guests will want to return to again and again. n
NATURE’S BEST® WHIPPED TOPPING
A sweet, ultra-pasteurized topping made from actual cream
HERITAGE OVENS SWEET BUTTERMILK PANCAKE MIX
Customize this blend for a consistent, lump-free batter
Stack the Deck in Your Favor
SWEET BUTTERMILK NUTELLA PANCAKES
SWEET & SAVORY PANCAKES WITH ROASTED CORN, BACON & HONEY-RICOTTA
HERITAGE OVENS® EASTERN STYLE PANCAKE MIX
For internationally inspired sponginess rather than simply thick and fluffy
CONTIGO® FIRE ROASTED STREET CORN KERNELS
Quick frozen to reserve freshness and a crisp corn texture
Piece of Cake
For many breakfast fanatics, there’s nothing more exciting than an old-fashioned stack at the local diner. Pancakes are the second most popular breakfast items — a full quarter of Americans say they eat flapjacks every week!
But in today’s Instagrammable market, the classic pancake stack could use a slight upgrade. Start by filling Heritage Ovens® Sweet Buttermilk Pancake batter with dollops of Nutella, then add a crown of West Creek® Strawberry Topping and a pearl of Nature’s Best Dairy® Whipped Topping.
For the accompanying tower of power, go the sweet/savory route, folding Heritage Ovens Eastern-Style Pancake Mix with Contigo® Fire Roasted Street Corn and chopped Silver Source® Bacon bits. Pipe a spread of Piancone® Ricotta Cheese and West Creek® Amber Honey on top. Life is better with pancakes.
Chef Talk
For a smoky or spicy kick add smoked paprika, cayenne, or crushed chili flakes to the batter.
by Chef Nate Peterson – Minnesota
Breakfast food
is
comfort food.
People want that more than ever now.
Breakfast isn’t just for mornings anymore. Consumers crave breakfast flavors in a big way — in fact, 80% of diners like to order breakfast foods any time of day.¹ Now you can serve breakfast in any daypart. And make every meal the most important meal of the day.
Chef Trina Gregory Se7enBites, Orlando, FL
NotYourMomma'sFrenchToastfeaturing
Brisket
West World
Easter and Mother’s Day are traditionally two of the biggest brunch days of the year. What better way to celebrate than with a refined, stylish slice of velvety quiche?
A great choice for spring menus, quiche eats like comfort food, with a lighter, sophisticated touch. This combination of Nature’s Best Dairy® Large AA CageFree Eggs and heavy cream is wonderful for binding together West Creek® Spinach Artichoke Dip, Bacio® Cheese, Roma® Parmesan, and Roma Roasted Tomatoes into a flavor-layered crowd-pleaser.
The tangy flavors of artichoke paired with earthy spinach and the creaminess of the cheese is like a French getaway for your mouth.
Pie Chart
Fewer than 2% of restaurants have quiche on the menu, meaning opportunity to capture the market is baked in
SOURCE: Tastewise
NATURE’S BEST LARGE AA CAGE-FREE EGGS
Contains all the essential amino acids required for a healthy diet
by Chef Alexis Burgos – Milwaukee
Creamy dip made with fresh spinach, cheese, and chunks of artichoke
WEST CREEK SPINACH
ARTICHOKE DIP
Unleash the Quiche
NATURE’S BEST DAIRY® HEAVY CREAM
Ultra-pasteurized cream products ensure quality, freshness, and a longer shelf-life
Chef Talk
Let the quiche cool for at least 10 minutes before slicing. You can top with a roasted tomato aioli for added flavor or serve along with a burrata ball and olive oil.
START YOUR DAY THE CALIFORNIA WAY
Creamy, melty Real California Mozzarella brings fresh flavor to every brunch creation.
Bubble Waffle California Caprese
Bis-Get It!
Breakfast is the ultimate comfort food, with warm and familiar qualities guests can sink their forks into it. Like this eye-catching, savory-packed twist on country-style gravy.
We loaded a West Creek® Olde Country Sausage Patty and West Creek Shredded Cheddar Cheese into a pressed Perfectly Southern® Homestyle Biscuit, splashed it with Guest House® Grade A Maple Syrup, then cooked it in a waffle iron until golden-brown and tantalizing.
Next, we spooned rich Perfectly Southern Country Sausage Gravy over the stuffed biscuit waffle and topped it with the striking eye of a sunny-side up Nature's Best Dairy® XL Grade AA Cage-Free Egg — an unexpected reimagining of a sausage, egg, and cheese biscuit.
76% of Americans feel happy when eating biscuits, highlighting their comfort food status.
Source: GENERAL MILLS FOODSERVICE
PERFECTLY SOUTHERN COUNTRY SAUSAGE GRAVY
Real whole-hog pork sausage and classic seasonings for a scratch-made taste
Guests can enjoy this LTO on-the-go, warm and preserved in a First Mark®
WEST CREEK OLDE COUNTRY SAUSAGE PATTY
Ready-to-cook breakfast product perfectly seasoned for a distinctive flavor
PERFECTLY SOUTHERN® HOMESTYLE BISCUIT
Made with real buttermilk for a made-from-scratch taste without the added prep time
close to 9 10 of Americans eat sausage in general.
Source: NATIONAL HOT DOG AND SAUSAGE COUNCIL
Hot Take Crave Away® Sandwiches are the ultimate solution for those on the move! Crafted with the finest ingredients and bursting with flavor, our sandwiches are the perfect option for guests seeking a quick, yet satisfying bite!
SOUTHERN SAUSAGE BISCUIT WAFFLE by
Chef Nate Peterson - Minnesota
Scan here to find out more.
Breakfast Breaks the Rules
by Ellie Woolet, Content Manager – Performance Foodservice ®
Here’s a hot take: We jumped right back into our “go, go, go” hustle era, and I’m in desperate need of a snack. These days, consumers need tasty treats to make the morning commute more bearable — and a quick breakfast or drink from my fav place usually does the trick.
The public is right there with me. Between in-office days and school drop-offs, mornings are basically an Olympic event. But breakfast isn’t confined to a clock anymore; it’s a mood, an energy level, a treat, or whatever portable bite keeps you functioning until the next meeting.
Beverages Breaking the Ice
From mocktails to iced coffee, nonalcoholic beverages are fueling a new kind of morning. The #treatyoself culture, a Gen Z-powered low-to-no-alcohol movement, and a craving for premium cold drinks are shifting purchasing habits. In fact, 51% of operators report increased cold coffee sales, and white coffee — lightly roasted, nutty, and higher in caffeine blend — is emerging as a buzzworthy flavor profile 1
Tea continues to gain favor, recently surpassing traditional coffee in popularity across 31 states.2 Consider this along with adding other on-the-go favorites like cold brew, nitro options, or Perfect Taste® Oat Milk Lattes. Make them customizable with your unique spin by using CESH ™ Flavored Syrups, and suddenly your drink lineup transforms into one of the most profitable grab-and-go powerhouses on the menu.
Grab & Go Pro:
Bundle a premium cold beverage with a portable breakfast item during morning and mid-afternoon windows.
Try pairing a nitro cold brew with a Hot Take Crave Away® Sandwich sausage, egg, jalapeño, and cheese for a speed-friendly, labor-saving combo. With Hot Take, guests can dive into a menu of craveable varieties, from breakfast classics to flavor-forward options like an Angus Cheeseburger & Bacon, Chorizo Egg Ciabatta, or a Southern Chicken Biscuit.
Consumers want reliability Monday–Friday — more handheld, protein-packed options — and indulgent sweetness on Saturday and Sunday.
The Daypart Blur
According to Mintel’s 2025 Breakfast & Brunch Trends Report, consumers now use breakfast for two purposes: weekday routine and weekend escape.3 Consumers want reliability Monday–Friday — more handheld, protein-packed options — and indulgent sweetness on Saturday and Sunday, like warm, sugary goodness that still works on-the-move.
Midday pick-me-up? 56% of consumers say their last dessert was eaten as a snack, not as a traditional end-of-meal treat.1 That means packaged, portable sweets can spark unplanned revenue throughout the day, making for an easy upsell during the morning rush or an afternoon slump.
Pack & Play :
Keep a small selection of individually wrapped Heritage Ovens® Muffins or package Guest House® Gourmet Pastries in First Mark® Deli Paper near the register, pickup area, or host stand. These impulse-friendly snacks pair naturally with coffee beverages during the late morning and early afternoon.
Go Big or Grab-and-Go?
Even with rising restaurant competition, the biggest competitor for breakfast isn’t the shop across the street; it’s the home pantry.
The momentum is clear — morning meal traffic to fast-food chains rose 1%, while visits to food-forward convenience stores jumped 9% in the last measured quarter.4 And yet, c-stores are grabbing market share back because they act fast, keep things portable, and focus on convenience and value. For operators, this is a clear signal: Guests are willing to buy, but they’re buying wherever convenience wins, and that’s an opportunity waiting to be claimed.
Create hybrid breakfast-lunch items
Think Contigo® Empanadas, brunch bowls, handheld sandwiches made with Delancey Street Deli® Ciabatta Bread, or Adelante™ Mini Tacos.
Lean into tech
Mobile ordering and screens can streamline morning decisions for time-crunched diners. Performance partners with One Source Solution companies like Square for gamechanging ordering tech on-the-go.
Offer value-forward bundles
Pair a beverage + handheld (a Zebec® Mediterranean Wrap with a Cran-Lemonade Blast) as a package deal to drive habitual weekday visits.
Spotlight premium grab-and-go
Elevate quick-service options with chef-crafted, ready-to-eat items or ingredients that feel fresh and high-quality. Turnkey, one-stop-shop, restaurant-quality programs like Perfectly Southern® Fried Chicken or Contigo Taqueria® are fast and easy ways to grab morning attention. And package any to-go offerings with First Mark® Recyclable Containers and Bags to help guests feel better about the planet as well.
Breakfast has officially gone rogue, but that’s great news for business! Consider embracing graband-go, innovating with beverages, and feed those anytime appetites to capture the “morning rush,” even when it shows up at 2 p.m. n
Heritage Ovens® Individually Wrapped Muffins
performancefoodservice.com/thedish
