More than half of consumers (51%) would like to see more ethnic items and flavors offered at breakfast. Operators are complying, offering Latin breakfast tacos and burritos, but they’re also getting innovative with items such as Japanese breakfast ramen and Georgian khachapuri.

On the menu: At the University of Massachusetts in Amherst, congee (an Asian rice porridge or gruel) is a staple for breakfast. It’s set up at a customizable station where guests can add their own toppings.