2016 Expected to be Hottest Year Yet for Breakfast

As more consumers report cutting back on lunch and dinner purchases in favor of all-day breakfast, Famous Toastery is ready to rise to the occasion.

According to research firm Technomic, 2016 is the year of breakfast. A study revealed that 60 percent of consumers who reported dining out for breakfast also reported that they were cutting back on other day-part purchases as a result.

This means that now, more than ever, it pays to specialize in breakfast.

“Breakfast is something people eat everyday, whether it’s a piece of toast and a cup of coffee or a full meal. Brunch is continually gaining popularity all across the country,” said Famous Toastery CEO Robert Maynard. “So we’re not only the better breakfast leader—the antithesis of the greasy spoon done at an affordable price point—but we’re offering a culinary caliber consumers can’t find among other breakfast chains.”

With a focus on using fresh, locally sourced ingredients, Famous Toastery is in a position to meet the demands of health conscious consumers.

“We’re noticing in particular that people are seeking filling greens and whole grains,” Maynard explained. “And we’re offering them just that.”

On both the breakfast and lunch menus at Famous Toastery, consumers have a variety of whole grain bread options as well as gluten free—another rising and common consumer need. The menu also offers gluten-free flapjacks or French toast. And among several healthier ingredient options for skillets and omelettes, fresh spinach, for example, is prevalent on the menu and available as an add-on to any dish.

Maynard went on to add that while the brand is focused on fresh, wholesome food, his chef has not neglected the indulgent side of breakfast.

“We’ve got some decadence on the menu, such as our stuffed French toast. We also just released an artisan cocktail menu for our brunch crowd to enjoy. We’ve got our customer’s backs on all the good days and the cheat days as well!”

Famous Toastery prides itself on locally sourcing produce, preparing all food in-house fresh, everyday, and going the extra mile to provide high quality ingredients for regular and specialty breakfast items. Some of their latest menu items, for example, have lobster as a base, and they fly it in fresh every single day.

“Natural ingredients and minimally processed food is not new, but it’s a trend narrowing in on the breakfast category specifically,” said Maynard. “Luckily for us, we don’t have to adapt because this has been a part of our core brand identity from day one. We have a tremendous following of loyal and regular customers, and I believe a big part of that is the confidence people have in where our food is coming from.”

Maynard predicts that as a result of the rising popularity in all-day breakfast, consumers will see additional breakfast focused concepts popping up. But he says this is of no concern for his brand and franchisees. As the country’s only better breakfast franchise, Famous Toastery is prepared to continue to accommodate the growing consumer demand for better, chef inspired and healthier breakfast and brunch options in 2016.

“We’ve already perfected better breakfast and established ourselves as the clear leader in the space,” Maynard said. “As we continue to grow, our customer following will too as our food and service speaks for itself.”

To learn more about Famous Toastery, click here.