Ask most Australians and they will say they want dining establishments to serve breakfast all day. Not only can consumers eat breakfast throughout the day at quick-service restaurants, but a greater number of consumers also want casual dining and cafes to put it on their menus in the afternoon and evening.
A few years ago, avocado toast got popular; the trend definitely hasn’t gone away, but it has expanded into other kinds of toast and throughout meal times. This is because of the ever-present need for a “grab and go” option at all times of the day and the versatility of a good quality piece of thick cut bread. Cafes and restaurants across the country are using ingredients like cheese and fruits to enhance their offerings and the trend isn’t likely to slow any time soon.
In the breakfast arena, cafes and restaurants are giving customers hundreds of different reasons to keep coming back each weekend. Using simple bread offerings as a base, such as thick cut loaves, fruit loaves, pancakes, muffins and the classic white, brown and grain, cafes can focus on getting creative with toppings – taking inspiration from Middle Eastern offerings, Mexican flavours and Asian style cooking. This not only keeps food interesting and delineates one cafe from its competitors down the road but also allows the line to be blurred between breakfast, lunch and dinner flavours.
As breakfast menus expand into all-day offerings, frozen breads can play a much bigger role. With no way to tell if diners will continue to order from the all-day breakfast menu throughout the day or transition to the lunch and dinner offerings, frozen breads such as Tip Top Foodservice’s frozen breakfast range allows cafes and restaurants to avoid waste as bread goes stale.
The range, including Golden Pancakes, Tip Top English Muffins, Sliced White, Grain and Wholemeal and Super Thick Raisin and Super Thick White, can be thawed as needed so there is always enough on hand for a breakfast rush – no matter what time of day.