Albany, NY -- (SBWIRE) -- 03/15/2013 -- There exists great potential for restaurants to ramp up sales during the weekday morning daypart, by understanding consumer needs and adapting their offerings. This means everything from menuing a good selection of both food and drink items to increasing service speeds and efficiencies and creating healthful and portable meal options. Additionally, consumers must feel as though they are getting a good value, whether that means a lot of food for a lower price, smaller portions at lower prices, or higher-quality food with more gourmet flavors..

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COPE AND THEMES
What you need to know
Definition
Data sources
Mintel Menu Insights
Consumer survey data
Advertising creative
Abbreviations and terms
Abbreviations
Terms

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EXECUTIVE SUMMARY
The market
Figure 1: U.S. sales and fan chart forecast of the restaurant breakfast market, at current prices, 2007-17
Market drivers
Competitive context
Menu analysis
Figure 2: Top 10 breakfast menu items at limited service restaurants, by incidence, Q3 2009-12
Figure 3: Top 10 preparation methods for breakfast items at limited service restaurants, by incidence, Q3
2009-12
Consumer data
Figure 4: Usage deterrents for weekday restaurant breakfast, October 2012
Consumer attitudes
Figure 5: Consumer attitudes toward weekday breakfast, October 2012
What we think

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ISSUES IN THE MARKET
What can restaurants do to increase sales?
How can restaurants attract a weekday breakfast crowd?
How can consumers’ on-the-go behavior be accommodated?
How can restaurants address health needs for weekday breakfast?

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