Abstract
Many Americans love breakfast and say it' s their favorite meal: the only
repast of the day that has its own distinctive menu items, characterized by
lots of proteins and carbohydrates, some fruits and juices, and hardly any
vegetables other than the potato. Competition in the morning daypart is, and
is likely to remain, ferocious. Because it is growing when traffic in the
evening and late-night dayparts are in a decline, and lunch has grown less
than one per cent since 2001, all foodservice marketers are seeking ways to
distinguish themselves from competitors in this daypart. Some marketers have
done this by introducing new concepts; others with new menu or product
introductions.
The Revolution in Dayparts: Breakfast in the Foodservice Market, new from
Packaged Facts, examines not only the current and forecast size of the
foodservice breakfast market but also the role of breakfast in commercial and
non-commercial foodservice outlets with a focus on trends driving sales as
well as trends influencing the kinds of food offered.
Report Methodology
The information in this report was obtained from both primary and secondary
research. Primary research entailed consultations with industry experts and
on-site examinations of the foodservice sector.
Secondary research entailed gathering data from relevant trade, business,
government, and company sources, as well as other proprietary data supplied by
Simmons Market Research Bureau, Inc., a demographics specialist that semi
annually surveys tens of thousands of adults on their purchasing habits.
What You' ll Get in this Report
Breakfast in the Foodservice Market makes important predictions and
recommendations regarding the future of this market, and pinpoints ways
current and prospective marketers can capitalize on current trends and
spearhead new ones. No other market research report provides both the
comprehensive analysis and extensive data that Breakfast in the Foodservice
Market offers. The report addresses the following segments:
- The Market (including market size and composition, and projected
market growth)
- The Marketers (including discussions of specific marketer brand and
market shares)
- The Consumer (who' s buying what, and where)
- Trends and Opportunities
Table of Contents
Chapter 1 The Market
- Table 1-1 Foodservice Traffic by Daypart, 2005
- Table of Abbreviations
- The Breakfast-Daypart Consumer
- Table 1-2 Where Consumers Ate Breakfast, 2005
- Table 1-3 Where Consumers Buy Breakfast on the Go, 2006
- Table 1-4 Where Consumers Bought Breakfast on the Go in 2005
- What' s for Breakfast? The Breakfast Menu in Foodservice
- Table 2-1 New Breakfast Menu Item Introductions, 2005-2006
- Table 1-5 Foods Most Often Menued at Breakfast by Commercial and
Noncommercial Foodservice Operators, 2005
- Beverages
- Table 1-6 Americans Who Drink Coffee with Breakfast, 1990 Compared with
2006
- Table 1-7 Leading Specialty Coffees Menued at Breakfast by Major Chains,
2004
- Handheld Foods
- Cereal
- Healthy Eating at Breakfast
- Table 1-8 Nutrition and Health Properties of Popular Breakfast Foods and
Beverages
- Factors to Future Growth
- Finding the Growth Factor in the Breakfast Daypart
- Quick-Service Restaurants (QSRs)
- Table 1-9 Change in Food Service Dayparts Traffic, 2001 and 2005
- Institutional Foodservice
- Breakfast-Concept Chains
- Convenience Stores
- Food Retailers
- Fine Dining and Lodging
- Catering
- Trends to Watch
- Table 1-10 Projected Growth in U.S. Breakfast Food Service Market,
2006-2015
Chapter 2 The Marketers
- Quick-Service Restaurants (QSRs)
- McDonald' s
- Wendy' s
- Burger King
- Subway
- Chick-fil-A
- Sonic
- Carl' s Jr.
- Hardee' s
- Quizno' s Subs
- Bojangles' Famous Chicken ' n' Biscuits
- Jack in the Box
- Coffeehouses and Other Beverage Chains
- Starbucks
- Standard & Pours, Dallas TX
- Tully' s
- Lavazza
- Doughnut Shops
- Dunkin' Doughnuts
- Krispy Kreme
- Institutional/Noncommercial Food Service
- Public Schools
- Table 2-1 School Breakfast Program Participation Rates in Schools that
Offer Lunch, By Selected States, 2005
- Table 2-2 States with Largest Increases in Number of Children
Receiving Federally Funded Breakfast, 2004-2005
- Table 2-3 Federal Funding Foregone by States for School Breakfast
Programs, Academic Year 2004-2005
- Colleges and Universities
- Healthcare Facilities
- Themed Chains and Outlets
- Del Taco
- Pizzerias
- Happy Joe' s Pizza & Ice Cream
- Papa John' s
- California Pizza Kitchen
- Breakfast-Concept Chains
- Table 2-4 New Cereal Product Introductions Worldwide, 2003-2005
- First Watch
- The Egg & I
- Good Egg Restaurants
- Eggs Up Grill
- Peach' s Rise and Dine
- Orange
- Cereality Cereal Bar & Cafe
- Family Dining, Grill-Buffets and Steakhouses
- Bob Evans Farms and Mimi' s
- Big Boy
- IHOP (International House of Pancakes)
- Waffle House
- Denny' s
- Golden Corral
- Country Kitchen
- Cracker Barrel Old Country Store
- Flying Biscuit Café
- Elmer' s Breakfast-Lunch-Dinner
- Food Retailers: Grocery Stores, Supercenters and Gourmet Food Stores
- Convenience Stores
- Table 2-5 Foodservice Equipment in Convenience Stores, 2003 and 2005
- Table 2-6 Foodservice Features in Convenience Stores, 2004 and 2005
- ExxonMobil
- Bakery and Market Cafés and Bagelries
- Panera Bread
- Einstein' s Bagels
- Au Bon Pain
- Corner Bakery Café
- Jazzman' s Café
- Lodging and Fine Dining
Chapter 3 Suppliers and Supplies
- Eggs
- Table 3-1 Selected New Breakfast Product Introductions, 2005-2006
- Table 3-1 (cont.) Selected New Breakfast Product Introductions, 2005-2006
- Table 3-2 U.S. Population, Egg Production and Consumption
- Table 3-3 Egg Use in Foodservice, by Product Type in Pounds and Percent of
Volume, 2004
- Table 3-4 Egg Use in Foodservice, by Market Sector (Commercial or
Noncommercial), 2004
- Table 3-5 Shell Egg and Overall Egg Product Use in Foodservice, by Major
Commercial Market Segments, 2004
- Table 3-6 Egg Consumption, Percentage of Volume by Weight in Commercial
Foodservice, by Category and Product Type, 2004
- Breakfast Meats
- Table 3-7 Foodservice Cuisines Menuing Sausage, 2005 Compared with 2000
- Coffee and Tea
- Table 3-8a Imports for Consumption to U.S., Coffee and Coffee Products,
and Tea, Mate and Herbal Teas, 2001-2005, value in $ (thousands)
- Table 3-8b Imports for Consumption to U.S., Coffee and Coffee Products,
and Tea, Mate and Herbal Teas, 2001-2005, value in $ (thousands)
- Table 3-9 Percent of Adult Americans Who Drank Specialty Coffees, 2001-2005
- Table 3-10 What Adult Consumers Value in Coffeehouses, by Percent of
Respondents, 2005
- Table 3-11 U.S. Coffee Sales by Market Segment, 2005
- Table 3-12 Coffeehouse Market Segmentation by Chains and Independents, 2005
- Table 3-13 Estimated Number of Coffee Retail Operating Units, 1990-2005
- Suppliers-Foodservice Equipment and Packaging
- Table 3-14 Selected New Foodservice Equipment Introductions 2005-2006
Chapter 4 The Consumer
- Table 4-1 Demographic Profile of the Breakfast Customer, 2006
- Table 4-2 Distribution of Men and Women Dining in Food Service
Establishments, by Daypart, 2006
- Table 4-3 Drive-thru, Eat-in and Carry out in the Breakfast Daypart at
QSR Chains, 2006
- Table 4-4 When Do Consumers Buy Breakfast at a QSR, % by Day of Week
- Table 4-5 The Breakfast Consumer in Family Restaurants and Steak Houses,
2004-2006
- Table 4-6 The Breakfast Consumer in Fast Food and Drive-In Restaurants,
2004-2006
- Capturing the Breakfast Consumer
- The Generation "M" Breakfast Consumer
- Table 4-7 Most Popular Breakfast Foods and Beverages Among 18-24 year
olds, 2005: College Students and Commercial Foodservice Customers, by
Percentage of Orders
- Highways, Office Cubicles and Construction Sites: Selling to the
Mainstream Adult Consumer
- Easy Living: Retired and Older Adults as Breakfast Customers
Appendix Selected Sources
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