May 25, 2013

Special Report | April 2011 | By Lori Zanteson

2011 Chef’s Survey

Page 12

Breakfast: What are the top contenders on the breakfast menu?

“The use of whole grain breads and carriers on sandwiches along with lower fat meat options, oatmeal, and ethnic flavors for breakfast (tacos and burritos) for food choices.” —Nola Krieg, Director of R&D, CRC

“Iced espresso-based beverages, like mochas and lattes, represent a tremendous growth opportunity for all dayparts.” —Chef Chris Kline, Sara Lee Foodservice

“Grab and go. Who's got time for breakfast?” —Gerard Murphy, CEC, CCE, Culinary Educator, SW BOCES

“Egg white flatbreads, oatmeal with fresh fruit, and gourmet breakfast sandwiches will be competitors on breakfast menus.” —Melanie Auxer, Director of Food Science and Technology, Auntie Anne’s

“Fresh baked, bread, muffins, coffee cakes.” —Stan Dorsey, Vice President, Research & Development, Executive Chef, Focus Brands