Foodservice Equipment & Supplies

JAN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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86 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 market spotlight trend down, our business is up quite a bit year over year," says Matthew Moberly, the company's senior vice president of logistics. "The driver behind our growth is culinary in- novation, along with enhanced service." Another Broken Egg Cafe's base menu remains consistent across its locations, although limited-time offers can vary. "We have test cafes that run LTOs to get guest and operator feedback," says Moberly. The operation focuses on operational efficiency and ease of use when it comes to its equipment. "Our necessities are the grill for meat and pancakes; fryers for beignets and other products; and saute ranges for omelets and specialty brunch items," says Moberly. Egg Harbor also puts an emphasis on guest feedback on menu offerings. "The biggest thing that has driven us over the years is the incredible amount of menu direction in terms of what we offer that sets us apart," says Hallen. "This is driven from customer ideas, with some of our top five items and staples coming from our regular guests' suggestions." The restaurant also strives to stay ahead of trends, mov- ing to cage-free eggs eight years ago, before most people were even aware of free-range chickens. Expanding Offerings and Services Operations that limit hours to breakfast and lunch have had to get creative in making up for nonexistent dinner revenue. In addition to focusing on brunch, Another Broken Egg Cafe focuses on unique alcoholic beverages. "Our emphasis on expanding these offerings, including liquor, beer and wine, has led to us becoming very creative with signature drinks as well as the quintessential mimosas and Bloody Marys," says Moberly. At Egg Harbor locations, incorporating ingredients and flavors more typical in dinner dishes than in traditional breakfast, brunch and lunch items has led to increased revenues. One dish in particular, shakshuka, which is an Israeli Tunisian dish of poached eggs in a spicy tomato sauce, became a staple menu item. "No one had heard of it, but within weeks of releasing it, we saw it on the cover of all these magazines," says Hallen. "This is an example of a dish not necessarily associated with breakfast finding a home in that day part; people are really responding to it." This thinking outside of the box has resulted in breakfast becoming a meal suitable for any day part. For restaurants with more traditional breakfast, brunch and lunch offerings, like Huddle House, this isn't necessar- ily the case. Those in small towns and more rural areas are finding success in sticking with dishes that guests expect for the morning meal. "One of the things at our center, or DNA, is the habitual, routine of breakfast," says Delaney. "We've tried to deviate in the past, but out-of-the-box type dishes don't work in our restaurants." One revenue-building opportunity not typically taken advantage of by the breakfast and lunch foodservice segment is delivery. "Delivery is increasing and evolving for morning meals and emerging for lunch, as well," says Riggs. "This is a strong growth area due to third-party providers." At issue is maintaining quality and food temperatures with delivery items or risking a bad reflection on the brand. When using a third-party provider, price also has to reflect not only that company's percentage, but also the fact that customers pay more for the service as well as a tip. Huddle House plans to continue building on the success of off-premise formats like delivery and online ordering. "Online ordering is a convenience with our restaurants," says Delaney. "Like delivery, this is hugely important in today's climate." With the breakfast category becoming more saturated at a faster rate than other segments of the industry, and lunch continuing to drive sales, operators focusing on morning and afternoon meals are in an enviable space. "With new concepts popping up and existing concepts growing, you'd think it would negatively impact our busi- ness," says Moberly. "But I see this as a positive that's drawing more attention and focus on breakfast, brunch and lunch, which forces everyone to stay on their game to keep up with the competition." FE&S A recent revamp of Huddle House's kitchens included an overhaul of the cook line and food prep area.

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