Diving deep into global breakfast A thoughtful, strategic approach will ensure successful creativity and rollout By Rick Zambrano
Customized Indian Lite Bowl with Tandoori Chicken. Photo by Bamboo Asia.
The National Restaurant Association put global breakfast in the spotlight, naming it the fourth top trend in its What’s Hot 2019 Culinary Forecast. Chefs from the American Culinary Federation are surveyed annually to develop a barometer of what’s hot and what’s not in food and culinary trends. Shakshuka for breakfast, banh mi for lunch, bao for a late-afternoon snack, and congee for dinner. That might be a foodie’s ideal menu for a day, but what if all those dishes were easily accessible for breakfast? Well, that’s today’s reality based on what’s trending and what consumers are demanding. RESTAURANT C-SUITE | Restaurant news that’s fresh, informed, inspired (by you) 24
Why the emphasis on breakfast now, and how have consumers so quickly turned to experimenting with non-familiar flavors from across the globe? We posed that question to Suzy Badaracco, a top forensic trendologist and president of Culinary Tides, a menu development and innovation firm. She explains that the United States is in an emotional stall right now, and consumers are looking to experiment, but with some safety in mind. That’s a reason many of the popular global breakfast items appearing on restaurant menus resemble comfort food
