bake - May/June 2021 - 38

foodservice
Breakfast popularity grows
throughout the day
According to a nationwide online survey conducted by The Harris
Poll and commissioned by General Mills Foodservice, consumers
are eating more breakfast foods than normal during the
COVID-19 pandemic and not just in the morning hours.
Nearly a quarter of Americans report eating more breakfast
foods during the COVID-19 pandemic than normal (24%) with
items such as eggs (72%), cereal and pancakes (both 51%) and
bakery items such as donuts (36%), cinnamon rolls (34%) and
muffins (33%) among the top favorite breakfast items. Nearly
four in five Americans (79%) say they have eaten breakfast
foods outside of the traditional breakfast meal in the past year.
" The recent poll shows that people are eating more breakfast
foods during the pandemic and enjoying them for lunch, dinner
and even dessert, " says Mark Harmon, a consumer insights
analyst for General Mills Foodservice. " We also learned that consumers
are eager to return to restaurants to enjoy their favorite
breakfast and brunch foods, signaling that breakfast could be all
the buzz on spring and summer menus. "
Consumers who report eating more breakfast foods during
the pandemic are doing so because they feel they have more
freedom in what and when they eat, since they have more time
in their schedule (52 percent), they've been craving their favorite
breakfast foods (37 percent), they want to eat something fun
that brings them joy (33 percent) or breakfast favorites remind
them of childhood (24 percent).
Additional finding from the recent survey of more than 2,000
adults ages 18 and over in the United States include:
* 62% say breakfast is their favorite meal of the day and 56%
say they love breakfast food more now than they did a year
ago.
* 79% have eaten breakfast foods for meals other than breakfast
in the past year and 59% say they have eaten breakfast
foods for dinner, 49% have enjoyed breakfast foods for
38 < MAY-JUN 2021 | bakemag.com
lunch and 20% have eaten breakfast items for dessert.
* 75% look forward to eating breakfast/brunch at their favorite
restaurant once the pandemic is over with 36% saying
they would like to be able to purchase breakfast/brunch
meal kits or " take and bake " breakfast items.
* 66% say they love creative twists on breakfast menu items.
" Consumers' love of breakfast is strong, giving chefs and
foodservice operations the chance to reimagine breakfast, " says
Harmon, who says breakfast often has an impulsive nature that
restaurants can appeal to with new and different menu items.
General Mills Foodservice, together with Pillsbury, its premier
baking brand for foodservice professionals, shares tips for foodservice
operations to appeal to consumers' changing eating habits:
* Serve breakfast all-day with a special menu of morning favorites
or a signature breakfast item-of-the-day.
* Celebrate " Brinner " with a limited-time offer or buy-oneget-one-free
breakfast menu.
* Get creative with fun menu items that feature a breakfast
flair (a grilled cheese doughnut, savory doughnuts or pancakes,
waffles as a sandwich carrier).
* " Plus up " traditional breakfast foods and give them a new
twist (biscuit avocado toast, smoky mac & cheese waffles,
cinnamon roll waffles or Fiesta French toast).
* Introduce a menu of " bresserts " or dessert items made
from traditional breakfast items (cinnamon roll cobbler,
strawberry scone shortcake, cereal-flavored ice cream waffles
sandwiches, birthday cake pancakes).
* Offer tempting " take and bake " options for breakfast foods
(a tray of cinnamon rolls or muffins, a breakfast casserole
to-go or baked French toast).
* Bundle breakfast foods together for a family brunch meal
kit (biscuits and gravy, pancakes with sausage or bacon
and fresh fruit, breakfast sandwiches and yogurt parfaits).
GENERAL MILLS FOODSERVICE
http://www.bakemag.com

bake - May/June 2021

Table of Contents for the Digital Edition of bake - May/June 2021

bake - May/June 2021 - Intro
bake - May/June 2021 - 1
bake - May/June 2021 - 2
bake - May/June 2021 - 3
bake - May/June 2021 - 4
bake - May/June 2021 - 5
bake - May/June 2021 - 6
bake - May/June 2021 - 7
bake - May/June 2021 - 8
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bake - May/June 2021 - 27
bake - May/June 2021 - 28
bake - May/June 2021 - 29
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bake - May/June 2021 - 36
bake - May/June 2021 - 37
bake - May/June 2021 - 38
bake - May/June 2021 - 39
bake - May/June 2021 - 40
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bake - May/June 2021 - pan-1
bake - May/June 2021 - pan-2
bake - May/June 2021 - pan-3
bake - May/June 2021 - pan-4
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bake - May/June 2021 - pan-19
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bake - May/June 2021 - pan-52
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
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