How to maximise your morning revenue
In the world of foodservice and hospitality, breakfast holds a unique position as a prime opportunity for revenue generation. There are several strategies that can help foodservice venues harness the full potential of a morning service, enhancing profitability without compromising on quality. Whether you run a restaurant, café, or hotel, optimising your breakfast offerings can be a game-changer for your business.
1. Diversify Your Breakfast Menu
The key to a successful breakfast service lies in variety. Offer a diverse menu that caters to different tastes and dietary preferences. Beyond the classic bacon and eggs, include options for health-conscious diners, such as vegan, gluten-free, and low-carb choices. Don't forget the power of international flavours – consider incorporating dishes from around the world to pique your customers' curiosity.
2. Creative Coffee and Beverage Offerings
Coffee is the lifeblood of many breakfast enthusiasts, so investing in high-quality coffee beans and skilled baristas can set you apart. Enhance your beverage menu with specialty coffee concoctions, fresh fruit juices, and breakfast cocktails for those who fancy a morning libation.
3. The Importance of Presentation
People eat with their eyes first, and breakfast is no exception. Ensure that your dishes are visually appealing with vibrant colours, artistic plating, and attention to detail. A beautifully presented breakfast can elevate the overall dining experience and encourage customers to share their morning delights on social media, giving your establishment valuable free advertising.
4. Cater to Takeout (and delivery!)
Many customers seek the convenience of takeout or delivery for their breakfast fix. Offer a streamlined breakfast menu for these customers, with easy online ordering and efficient delivery services. Don't underestimate the power of a hot breakfast delivered straight to your customers' doorsteps.
5. Invest in versatile products
It’s likely you’re not just serving breakfast in your venue – so taking a good hard look at the products you’re using in all meal services is important. Is there something that can be versatile across breakfast, lunch and dinner? A Turkish bread for example is a brilliant egg and bacon roll, loaded lunch sandwich and side for antipasto at dinner. Using the same products across multiple services can reduce preparation time and the amount of wastage as if it’s not used in breakfast it may be used later in the day.
When using a strategic approach to ordering and menu development breakfast service is ripe with opportunities for revenue growth. We have a range of breakfast products designed specifically for foodservice venues that save time in busy commercial kitchens.
