Creating a quality, cost effective breakfast offering

Creating a quality, cost effective breakfast offering

There’s no denying it – operating a business in Australia’s foodservice industry is a tough gig. Costs are high, competition is fierce, and diners are fickle. Those brave enough to buy and run their own restaurant, café, hotel or QSR outlet need to not only be on top of industry trends - ensuring they provide patrons with exactly what they’re after - they also need to closely manage their costs.

This is especially true when we’re talking about breakfast – the first meal of the day and the one where diners are most critical of a lacklustre offering.

In 2013, John Hart, CEO of Restaurant & Catering Australia, said breakfast represented a significant opportunity to foodservice operators, making up 15 percent of the dining trade in Sydney alone.

“In the past five years there's been a 50 percent increase in the number of restaurants open for breakfast,'' Hart said. ''Restaurants are now opening for three meals, which is great for the industry and for consumers.

“[But] there is also stiff competition around breakfast prices,'' he said.

With staffing, rent and food costs representing significant burdens to the bottomline these days, operators need to make savings where they can. One of the most effective ways to do this is to turn to suppliers like Tip Top Foodservice, which provides high quality, affordable baked goods for cafes, restaurants, hotels and QSR chains around Australia.

Products like the Speedibake rustic stonebaked sourdoughs, Turkish pide, ciabatta and Pane di Casa loaves, Tip Top thick cut raisin toast, English muffins and the iconic Golden pancakes provide chefs and restaurateurs with the flexibility to quickly prepare meals during the breakfast rush, while at the same time having faith that the finished product is worth a return trip.

Incorporating products like these into menus means foodservice professionals have more time to focus on other aspects of their business, whether it be creating new and innovative menu items, training and upskilling staff members, or having quality interactions with diners – the people that pay your bills at the end of the day!

It’s also important for foodservice businesses to create menus that offer a balance between the classic breakfast meals and the trends of the day. Products like pancakes and raisin toast are always strong sellers, and while bread is of course a staple for the morning trade, diners now expect cafés and restaurants to have an extensive range on offer, including white and brown breads, sourdough, Turkish breads and pide and ciabatta.

There’s no two ways about it: to stay ahead of the game and ensure the livelihood of their operation, foodservice professionals need to get the balance right. High quality ingredients that are reasonable in price yet attract significant returns are a must. When combined with innovation in the kitchen and professional front of house service, you’ll be onto a winner.

Get more information about Tip Top Foodservice’s bakery range, including Speedibake, Tip Top and Golden products here. www.tiptop-foodservice.com.au

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