Overall, breakfast items are up 6.3% on menus in the last year. Decadent and plant-based ingredients are both growing on morning menus, demonstrating a balance between indulgence and health during this daypart.
Lobster is the fastest-growing ingredient on breakfast menus over the past year, an ingredient more typically seen in the lunch/dinner daypart. The shellfish is appearing for the most part in egg dishes such as omelettes and eggs Benedict.
Another indulgent ingredient on the rise at breakfast is salted caramel. Although it is most often featured in coffee drinks, the sweet ingredient is also showing up as a drizzle atop waffles, making for an extra-decadent breakfast option.
Red potatoes are also showing growth on breakfast menus, with the carb serving as a side to egg dishes or the base for skillets, making for a hearty and filling breakfast.
Plant-based soy and oat milks are both increasing on breakfast menus. Operators are typically showcasing these two dairy alternatives in specialty coffee beverages, but they are showing up in smoothies as well. Overall, plant-based milk makes up 37.4% of the plant-based products appearing on Canadian menus.
Source: Technomic Ignite Menu data, Q2 2022-Q2 2023
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