First up is the incredible egg. This food is making its way onto several different products, effectively turning those products into breakfast or brunch options. For example, by putting an egg on a pizza or burger, a foodservice establishment can create an entirely new menu item. The Pizza Huevos Rancheros at Westies Gastropub in Columbus, Ohio, tops a flatbread with traditional huevos rancheros ingredients as a way to mash up an egg-based dish with another customer favorite.
Another key trend is functional ingredients. We’ve seen this trend rise in the last year, and that will continue in 2018. Datassential identifies such ingredients as ginseng and plant-based options as ways to provide a boost to breakfast foods.
Brunch is more popular than ever, and a big part of that experience the cocktails that go with it. Beverages such as mimosas and Bloody Mary’s can be added to the right dish to create cocktail-inspired menu items. For example, San Diego’s Wich Addiction offers a Fried Egg Sandwich with a Bloody Mary-infused aioli.
Nostalgia is a key factor in the breakfast experience, which we’re seeing with products that add cereal for texture and flavor. One café that has been leveraging this nostalgia is the Kellogg’s NYC Café. This cereal-based establishment uses the childhood-favorite breakfast food in a large portion of its menu, including “burgers” and “hot dogs” made with cereal as the “meat”.
