The business of all day breakfast
The business of all day breakfast
According to a National Restaurant Association survey, 70% of Americans wish that restaurants would serve breakfast all day long. The idea of when and how has continued to grow and evolve from just 2 years ago. If customers wanted breakfast after 10:30 a.m., most days their options were limited to family dining or specialty breakfast restaurants with expanded hours.Now, with the introduction of all-day breakfast systemwide like McDonald’s instituted in October of 2015, the landscape has changed rapidly. Operators who’ve made the leap to offer breakfast beyond the traditional daypart are seeing the benefits. According to NPD Group, consumers who purchased breakfast options at non-traditional times had not visited McDonald’s in the month prior, showing just how far reaching breakfast options go beyond the customary daypart.
In the past, offering all day breakfast was like operational gymnastics, and for many not feasible. So what has changed from an operational perspective? One of the main components is advancement in equipment technology.
Before, operators were forced to change from breakfast to lunch because of limitations on equipment capacity and need to meet ticket times. But, with technology like speed ovens that prepare, fresh made to order items from sandwiches to salmon in seconds, not minutes. Or fryers that can increase overall frying capacity without consuming any additional space, operators are now able to meet the time constraints needed to satisfy customers speedy lifestyle while maintaining profitability.
Smaller equipment designed to maximize throughput while taking up less space has also increased operator’s abilities to expand their menus while crossing dayparts. Ventless countertop equipment including combi’s and impinger ovens have been game changers for many operators allowing for a faster return on investment through lower installation costs and extended dayparts to appeal to a wider customer base.
Before, operators were forced to change from breakfast to lunch because of limitations on equipment capacity and need to meet ticket times. But, with technology like speed ovens that prepare, fresh made to order items from sandwiches to salmon in seconds, not minutes. Or fryers that can increase overall frying capacity without consuming any additional space, operators are now able to meet the time constraints needed to satisfy customers speedy lifestyle while maintaining profitability.
Smaller equipment designed to maximize throughput while taking up less space has also increased operator’s abilities to expand their menus while crossing dayparts. Ventless countertop equipment including combi’s and impinger ovens have been game changers for many operators allowing for a faster return on investment through lower installation costs and extended dayparts to appeal to a wider customer base.
Equipment that is simpler to operate has also had a large impact on the ability to serve extended menus offerings beyond traditional dayparts. Advancements such as touch screen technology allows staff to touch an icon and walk away knowing the food will be cooked to perfection each and every time. This technology also reduces labor costs and increases guest satisfaction. Minimizing the number of staff needed to deliver multiple dayparts reduces overall labor costs and allows staff to focus on guest experience and satisfaction.
Hear more about how each of our leading brands are poised to help your operation deliver breakfast all day long with innovation equipment that delivers results.
Hear more about how each of our leading brands are poised to help your operation deliver breakfast all day long with innovation equipment that delivers results.
