Pub brunch and breakfast trends revealed
Brits spend, on average, £13bn a year on dining out at breakfast, with current growth at just under 1%, which makes it the fastest growing eating-out day-part in the total eating-out market.
Egg consumption has risen by 18% this year meaning whether its scrambled, boiled or poached, operators should keep them on the menu.
Gluten-free
Kara has suggested using them on a multi-seeded or sourdough bloomer as an open brunch sandwich.
Some 40% of Millennials chose to avoid gluten and Kara urged operators to know their customers need for gluten-free menu choices.
Sweet pancakes are another option to remember as consumption of these has risen by 32% from 2015.
Food-to-go
More than half (65%) of food-to-go menus now offer breakfast options and Kara has stressed the importance of remembering the classics with bacon and sausage baps still flourishing, up 2.1% this year, which the bakery company predicts is a trend that won’t be slowing down.
Meanwhile, brunch is something pubco Young’s claims is helping fuel its recent strong financial performance over the past year.
Young’s chief executive Patrick Dardis said: “The pub [division] is now the most popular destination for eating out in the evening, and recent trading has been strong, with our ranges of craft beer, out ‘Cocktail Collective’, and our brunch and Sunday lunch offerings all helping drive performance.”
