Tag: breakfast

Food Marketers to Promote Shelf-stable Breakfast Food and Boxed, Prepared Dinners to Millennials

“Compared with Generation X and older generations, millennials are at the start of their adult buying journeys,” reports Nielsen. “And as a result, this generation’s spending power is only going to increase over time. So while some of the buzz around this group’s digital savviness has faded, this group’s growing spending prowess isn’t something that marketers should lose sight of.”

Meet the Passionate Breakfast Eaters of America

The old adage that breakfast is the most important meal of the day still rings true for most people, according to Packaged Facts’ report Breakfast: Retail Product Trends and Opportunities in the U.S., 2nd Edition. The “breakfast believer”, as identified by Packaged Facts, represents those who subscribe to the notion that breakfast is more important than lunch or dinner. Leveraging this positive sentiment can help companies and brands when marketing new products as well as rationalizing premium-priced breakfast food products. Women, over 65s, blacks, and Hispanics emerge as likely subscribers to the breakfast-believer mentality.

Restaurants Can Score More Business by Serving Consumers’ Favorite Breakfast Foods

Whether it’s the slurp of a honey banana smoothie or the crackle of fresh bacon, breakfast is what gets many of us out of bed in the morning. A new survey conducted by the National Honey Board highlights how the U.S. does breakfast.

Consumers Increasingly Prefer Fast-Food Breakfast

In a national consumer poll of 10,000 U.S. consumers on their breakfast eating and food-buying preferences released by Instantly, an audience and consumer insights platform provider, data indicates that time is a big factor in making decisions about what to eat for the first meal of the day.

Consumers Have Varied Morning Meal Needs; Only 21% Eat a Full Breakfast

U.S. consumers fuel themselves for the day with a variety of eating and drinking occasions from the time they awake in the morning until 11 a.m., according to a new study by The NPD Group. According to the study, 43% of these eating and drinking occasions consist of a beverage but no food, 24% a small/mini meal, 21% a full/complete meal, and 11% a snack. By developing versatile products and positioning products as both a meal and snack, companies can meet consumers’ varied morning meal needs.

QSRs to Boost Breakfast Marketing

U.S. consumers haven’t been going out to quick-serve restaurants (QSRs) in big numbers for breakfast. But several leading chains have identified the breakfast category as a key opportunity for growth. To generate more business and to steal market share from competitors, ad budgets are getting pumped up.

31 Million U.S. Consumers Skip Breakfast Daily, Represent Market Opportunity

Although most U.S. consumers begin their day with breakfast, one out of 10, or 31 million don’t, representing a significant opportunity for food and beverage marketers to reach these consumers. According to a new food market research study by The NPD Group, Marketing messages emphasizing the importance of having a morning meal should be age and gender-specific in order to increase their effectiveness.

Competition Heats Up in Quick-Serve Breakfast Market

Consumers may not exactly be crowding into restaurants these days. But some industry operators are looking to expand the breakfast day part in order to boost the bottom line. Scarborough Research recently published a study on this topic that reveals some surprising information about who eats breakfast at quick-serve establishments and which forms of advertising really reach this crowd.

Competition Heating Up for Breakfast Dollar

The most important meal of the day has become the hottest area of competition for the foodservice industry. Mintel, a leading market intelligence firm, reports that restaurants added more than 460 new breakfast items to their menus in 2009, more than in 2007 or 2008, respectively. However, half of consumers surveyed by Mintel in November 2009 said they’re spending less on restaurant breakfasts compared to 2008. Only one in 10 are spending more. “Restaurant operators can…perk up sales by realizing that many diners crave breakfast outside traditional breakfast hours,” says Eric Giandelone, director of research, Mintel Foodservice.