Breakfast is all the rage in the wake of McDonald’s offering all-day breakfast. How can c-stores capitalize on that and lure in customers? Chris Koetke has some ideas with an international flair that could help spice up retailers’ breakfast offerings.
We’re trying to make our breakfast menu stand out from the pack. Any interesting ideas? Maybe something ethnically inspired?
Breakfast has been the center of much attention in the past couple of years as a rapidly growing and important day-part in foodservice. Yet at the same time, data suggests that people are less willing to venture out of their comfort zone at breakfast vs. other meal times. Thus the conundrum: how to be different, but not too far out there. Looking for ideas internationally is a great strategy, given our country’s increasingly diverse population and the increased interest in authentic international cuisines.
In many countries in Asia, soup or thin porridges are common breakfast staples. For instance, there’s miso soup in Japan, congee in China and various noodle soups across many countries. Soup translates into comfort food for many, which is what breakfast is often about.
Explore different Asian soups and flavor combinations common to Southeast Asia.
Check out popular soups such as Vietnamese pho. Start with a liquid base and add filling ingredients such as noodles, chunks of meat, tofu, fresh vegetables and herbs. You could float some Asian dumplings in a savory broth. And don’t shy away from a good dose of spicy. At the same time, you could also try sweet or savory porridges made from oatmeal, rice or other healthy-halo grains. These can be not only healthy, but also easily portable.
Latin countries also offer some great breakfast ideas, which are perfectly aligned with this growing market segment and America’s overall interest in it. Tamales come in myriad flavors, from savory to sweet, and are portable and inexpensive. It is increasingly easy to fi nd companies—even local caterers—who make authentic tamales. Churros and Mexican hot chocolate provide a sweet, comforting experience. Even finding a local bakery to deliver Mexican pastries can provide a fun alternative to doughnuts.
The success of introducing new breakfast items will be based on quality and pricing, and also how you introduce the product. If you can create buzz and customer interest, it could indeed revitalize your breakfast.
Christopher Koetke is vice president of Kendall College School of Culinary Arts in Chicago. He is a certi ied executive chef and certi ied culinary educator by the American Culinary Federation. Have a question for him? Email awestra @winsightmedia.com, subject “Ask the Chef.”
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