This page contains a Flash digital edition of a book.
“Portability has driven a lot of breakfast innovation. The ‘grab and go’ category is growing because 20% of meals are now eaten in cars”


of office workers in one large national Australian company buy a coffee on the way to work


62%


in Geneva, Switzerland, acknowledges that the chain has adapted its breakfast offering not only to accommodate foreign guests, but also to cater for adventurous foodies whether they are local or foreign. “That’s why you’ll always find an ethnic section on our breakfast buffets,” he says. In the USA, Karen Malody FCSI from Culinary Options thinks some of the best breakfasts in America are served in ethnic restaurants, such as Japanese breakfast with grilled fish, rice and condiments served with a miso soup. She cites a japan-guide.com survey that showed nearly 40% of Japanese people enjoy both traditional Japanese and western cuisine at breakfast. “Of the remainder, 24% prefer western-style breakfasts and only 20% stick with a traditional Japanese breakfast,” she says. In the UK, Duncan Ackery FCSI from Ackery Consulting believes the trend for eating out at breakfast time has grown from people working freelance. “They have a less structured working life,” says


Duncan. “People lead such busy lives – breakfast is a treat time. What is self-evident across the restaurant sector is that everything is more relaxed – no one is that interested in Michelin stars and fine dining any more.


“There is more all-day dining, so dishes are moved from morning to evening. Relaxation around meal times will continue to be blurred.” Duncan cites the example of beach cafés in Sydney, Australia, such as Sean’s Panorama café on Bondi Beach. “It’s bustling at breakfast time, and it’s so informal nobody minds if people walk in covered in sand.” Health experts worldwide promote


46


breakfast as the most important meal of the day, a factor which may be contributing to the rise of the market. As a result, consumers are looking for healthy options. At Kempinski Hotels, Ryan says: “With our health programme ‘Balance Your Day’ we look beyond counting calories. Our chefs have worked with health professionals to pick the right seasonal, local ingredients to provide high levels of essential vitamins and minerals.” For workers looking to eat breakfast, time is usually of the essence. Karen Malody says sitting at the breakfast table is rare, except at weekends. “Portability has driven a lot of breakfast innovation,” she says, “The ‘grab and go’ category is growing because 20% of meals are now eaten in cars.”


W


ill breakfast continue to be popular with future generations? According to The Millennial Eater


report by UK contract caterer Elior, 18 to 30 year-olds – whether in further education or the workplace – shun the usual mealtimes. They skip breakfast twice a week on average, although 66% consume breakfast away from home. Their three most important reasons for choosing a breakfast venue are fast service (42%), cheap/ inexpensive (40%) and quality/taste (36%). Simon Stenning from Allegra Foodservice says:


“Millennials are made up of a broad mix of people,


Hong Kong Peninsula’s homemade truffled lobster sausages


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84