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of meals are eaten in cars


number of days a week 18-30 year olds skip breakfast

2 30%

of food in UK is eaten outside the home

reakfast is big business for foodservice outlets round the world, whether in a fi ve-star hotel, a café, school or staff

restaurant. The New York custom of having breakfast out has taken hold in Europe and the rest of the world, as workers queue at coffee shops to buy their morning pick-me-up and breakfast snack on the way to work. What has caused this upsurge?

Twenty years ago, European consumers were content to eat breakfast at home, before going to the offi ce, but no longer. The rise of espresso and coffee chain culture started this trend.

Foodservice consultant Chris Brown

FCSI from Turpin Smale Catering Consultants, says: “Few people have an espresso machine at home and even if they do, very few have steam wands. So it’s diffi cult to replicate the coffee shop experience at home. Consumers have no choice but to leave home to get it. All the operators sell food, so most people inevitably end up buying a snack to go with the coffee.” In the UK, a recent survey from Greggs the bakers found that more than one in seven people buys a takeaway coffee on the way in to work. The average Briton spends £135 a year at coffee chains. For regular customers, this fi gure is probably more like £600 a year, as some speciality coffee can cost up to £3. This trend is also refl ected in Australia where a survey by Hospitality Management Australia found that 62% of offi ce workers within one large national company always purchased a coffee on the way to the offi ce. Stephen Kelly FCSI from Hospitality Management says: “Good coffee is a must. Australian coffee drinkers are coffee snobs and they know what they like. Most cafés appear

to be doing far more coffee than food in the morning shift. Coffee is the driving factor and the food purchase is secondary.”

According to Kelly, breakfast venues have changed as well. “Australia is now seen as one of the most signifi cant coffee markets in the world – these cafés have come back into their own, opening for breakfast and lunch, but not dinner,” he says. Matt Buckingham, operations manager at the UK’s Drake & Morgan, a company with a chain of London restaurants, thinks customers use breakfast as a time to catch up on work or for early-morning meetings, similar to the traditional lunch equivalents. “It’s a way to squeeze more into the workday, and also an opportunity to have something delicious.”


hat constitutes breakfast differs widely between countries. While traditional dishes will

always be available, outlets are adapting to a more global offering. At the Mandarin Oriental Hotel in Hong Kong, the most popular breakfasts include eggs Benedict, congee (rice porridge) chicken, abalone or scallop as well as a full English (two eggs in any style, with a side dish such as tomato or bacon). Jakub Skyvara, restaurant manager,

says: “Guests are asking for healthier options such as juices to accompany breakfast. At breakfast time, local business people make up 85% of our clientele.” Julian Ryan, corporate F&B co-ordinator for Kempinski Hotels, based

Britons buy a coff ee on the way to work

1 in 7


Duncan Ackery, UK “London’s The Wolseley: breakfast there is eff ortless. Coff ee shops I like in London are Kaff eine and Department of Coff ee & Social Aff airs.” kaff departmentofcoff

Karen Malody, USA “When I’m in Chicago, I go to Rick Bayless’ Xoco to have one of his breakfast tortas or baked egg dishes.” restaurants/xoco/


Kevin Tsang, The Peninsula, Hong Kong “Several popular items at our hotel include the classic eggs Benedict, wagyu beef breakfast burger, and homemade truffl ed lobster sausages.”


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