Redefining Breakfast

It seems that breakfast is no longer considered one square meal, according to nearly 79% of people surveyed in a recent study. The NPD Group surveyed more than 27,000 people about the details of their typical breakfast: 43% said only a beverage (coffee), 24% said a small meal, 21% said a full meal, and 11% said just a snack.

Although the number of people who eat a full breakfast is on the decline, the majority of people surveyed admitted that they consume food and/or beverages on two or more occasions each morning. For example, eating a small meal early in the morning, and then stopping for coffee later. This later piece of data means that the average number of eating or drinking occasions in the morning is 1.4 times per person. This equates to as many as 420 million meal occasions per day across the population of the United States.

If your restaurant offers breakfast, what are you doing to adapt to the changing habits of your consumers?

Restaurants Feeling Effects of Rising Fuel Prices

According to an article published by the National Restaurant Association, a strong majority of restaurant operators feel that the recent increase in gas prices have negatively impacted their business.

With gas prices on the rise, restaurant owners are concerned that consumers’ disposable income for eating out could be in jeopardy. Operators surveyed said that impacts of rising fuel prices have been felt on both the sales and operational sides of their business. They are seeing an average sales reduction of 5% in their restaurants, and they are seeing higher prices from their supplies – mostly due to fuel surcharges.

Do you feel like your restaurant or bar has been affected by the rising fuel prices?

Customers Enjoy Convenience of Online Ordering

The National Restaurant Association published a study to their website revealing how full-service operators can build business and turn table quicker by allowing time-crunched consumers to order meals online before arriving at the restaurant.

According to the report, 53% of adult diners surveyed said they would likely place their orders online in advance of their visits and schedule the time to arrive at the restaurant so their food would be served shortly after being seated.

Restaurant consumers are increasingly interested in convenience. Anything that a full-service restaurant can do to increase convenience should be received well from their consumer base.

Industry Experts Forecast 2012 Trends

Nation’s Restaurant News posted an article on some of the top trends predicted for 2012. Seven of the restaurant industry’s top trend-watchers weighed in on what they predict for 2012.

Hudson Riehle from the NRA believes that restaurants will benefit from consumers’ pent-up demand, and food costs will remain a huge challenge.

Nancy Kruse from The Kruse Company believes we will continue to see an importance in premiumization, customization and miniaturization.  She also believes that more chains will emphasize the use of real, fresh or local foods.

Bonnie Riggs from The NPD Group says that the fast-casual segment will continue to grow, and better-for-you foods will be desired by more consumers.

Darren Tristano from Technomic Inc believes that comfort foods and home-style foods will be desired by consumers.

John Barone from Marketvision believes that there will be a shortage of quality beef resulting in an increase in beef prices. John also predicts another year of high fuel prices.

Larry Miller from RBC Capital Markets LLC predicts that as food costs remain high, there will be more risk than reward in restaurant stocks. He is also hopeful that late 2012 could benefit from the presidential election.

Steve Caldeira from International Franchise Association believes that franchising will grow in both full-service and quick-service segments. He also predicts that access to capital will remain the number one issue for restaurant owners.