Industry News | August 23, 2013
AEB Puts Unique Twist on Bacon and Egg Sandwich
There’s a very good reason nearly all operators menuing breakfast sandwiches offer ones made with eggs and bacon. Datassential research shows that eggs and bacon are the top two proteins offered in quick service breakfast sandwiches – eggs are mentioned in 94 percent of breakfast sandwich descriptions and bacon, in 74 percent. And you know operators don’t waste menu space on things their guests don’t want.
The reason is simple: dressed up or served with only the bare essentials, an egg and bacon sandwich is comfort food. But how do the same two ingredients avoid becoming culinary white noise? To be simultaneously classic and newsworthy, the classic must include a twist.
Case in point is the Apple Jack Breakfast Sandwich. Built on a toasted English muffin, the first layer is a slice of pepper jack cheese, followed by applewood-smoked bacon and a freshly cracked egg. Topping the egg are slices of butter-sautéed Granny Smith apples and separately sautéed, thinly sliced red onion.
Yet the Apple Jack Breakfast Sandwich is nothing more than a classic egg and bacon sandwich with spicy cheese. In the increasingly competitive race to attract morning sales, creatively produced classics can offer the most winning dishes.
Food & Beverage
ANNOUNCING: Incredible Breakfast Trends
The morning daypart is still going strong and continues to offer the most opportunity for incremental sales and customer loyalty. What has changed are the sophisticated – and jaded – palates that consumers bring with them when eating at your operation. Keeping taste buds intrigued requires finesse, creativity and lots of trend awareness. So if you weren’t listening before, the time to do it would be now: we have done something to help you.
The American Egg Board knows breakfast. I think you know we know breakfast. If not, why weren’t you paying attention? We talk about it a lot.
But the more we learned and the more we talked, the more we realized there was much more to say. Here are two facts about complexity – first, it’s interesting, and second, it’s hard to explain in 140 characters or less.
So we’ve undertaken to create mini-studies to offer the reader a good grounding in various trends that are either emerging or at the point of evolving into something different.
NOTE: If people call your place retro or old-fashioned and that was the vibe you were going for, congratulations! But if that wasn’t your intention, well, then you should make sure to read our brief studies. It really couldn’t hurt.
Our first three Incredible Breakfast Trends focus on:
- Breakfast food trucks and what keeps them on top. Truck operators often enter this segment as an economical way to break into the business. Some have even started trends that used to be expected from white table cloth restaurants. Today’s successful food truck operation could soon move into a building on your block. You should have an idea who he is.
- Emerging trend of Asian-influences in the morning. An honest interest in better-for-me cuisine, a growing passion for kimchi throughout the day, the popularity of Sriracha sauce (even Subway uses it) and the fascination with the many different Asian cuisines – China has over 30 alone – makes knowing a little more about this topic a good idea.
- The continuing impact of Latin on breakfast. It used to be that Tex-Mex was all we had. Then it became Mexican, and now it’s Peruvian, Cuban and Oaxacan, to name only a few. Latin cuisine is so much a part of the American table that many children have no idea it came from another culture. This is a moving target and you should have some idea of where it is today.
If we’ve intrigued you, go to bit.ly/LidG5V to read the first three mini-studies. Then come back every quarter for three new examinations of news you can use.
For more, visit www.AEB.org.