Restaurants are appealing to consumers’ increased desire over the past five years for more healthful food at breakfast, while also targeting their desire for slightly exotic tastes and food that travels well, according to menu research firm Datassential. Analyzing the more than 7,000 menus in its MenuTrends platform, Datassential reported that yogurt is now on 36 percent more breakfast menus than it was in 2008. That’s followed by frittatas, which are on considerably fewer ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.