Oatmeal and crêpes on the rise, while French toast and skillets decline
Healthful, handheld and upscale items are in at breakfast. Skillets and traditional dishes are out. That’s what Los Angeles-based menu research firm Datassential found when reviewing breakfast offerings on more than 4,750 restaurant menus in its database. Oatmeal was mentioned on nearly 14-percent more chain and independent restaurant breakfast menus in 2010 than it was in 2008. Skillet mentions fell by 10 percent. French toast, biscuits and gravy, and chicken fried steak all fell, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!