Sponsored By

Burger King testing brunch menuBurger King testing brunch menu

Ron Ruggless, Senior Editor

April 20, 2010

1 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

Ron Ruggless

Burger King is testing a new brunch menu in select markets, including Massachusetts and Florida, that includes several new items and a non-alcoholic mimosa.

A company spokeswoman confirmed reports that the “Burger King Brunch,” covered in detail on Burger Business, was being offered in test locations until 10:30 a.m. daily.

In addition to Burger King’s traditional breakfast menu and the $1 value menu, the brunch menu includes a Ciabatta Breakfast Sandwich, which features scrambled egg, cheese, ham and bacon, tomato and sauce on a ciabatta roll. The menu also features a “mimosa” made from orange juice and Sprite.

The ciabatta sandwich is priced at $2.99 and the mimosa is offered for $1.99. Test units are also offering the Whopper sandwich during the breakfast daypart.

Burger King's brunch test is its latest breakfast move this spring, following the rollout of a $1 breakfast sandwich accompanied by TV ads that take aim at McDonald's signature Sausage McMuffin.

Breakfast has proved to be hot daypart for many fast-food chains this spring. In addition to new products from longtime morning players like Burger King, Dunkin' Donuts and Jack in the Box, other chains are looking to carve out a niche in the morning. Subway introduced a national breakfast menu earlier this month, while Quiznos has started selling breakfast sandwiches at its convenience store locations. 

Last year also was a busy time for breakfast, according to Mintel, which counted 460 new breakfast products at restaurants, more than in the two previous years. However, the research firm found that restaurants were fighting for fewer dollars in the morning, with half of consumers surveyed saying they spent less on breakfast in 2009 than they did the year before.

Molly Gise contributed to this report.

Contact Ron Ruggless at [email protected].

 

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.