BUSINESS MADE. Better. Maximize profits with premium breakfast dishes

Transcription

1 BREAKFAST BUSINESS MADE Better Maximize profits with premium breakfast dishes POWERED BY

2 START THE DAY WITH BIGGER PROFITS. Now the most important meal of the day is an important way to drive business. Just use this delicious collection of signature recipes and promotion support from A.1. Steak Sauce. Grow breakfast profits IN 3 steps step1 CREATE A PREMIUM BREAKFAST PROGRAM Discover great on-the-go options and premium dishes that will draw more breakfast customers. step2 SELECT SIGNATURE RECIPES Incorporate steak and A.1. into your recipes to create hearty and flavorful on-trend dishes. step3 PLAN PROMOTIONS POWERED BY A.1. Leverage point-of-sale displays and the broad appeal of A.1. to promote these exciting recipes to your customers. Table Tents Menu Inserts

3 step1 Create a premium breakfast program A premium breakfast strategy wins the DAy. Breakfast is the fastest-growing daypart. And A.1. is the brand that can help you seize the opportunity. With the growing appeal of steak and the popularity of A.1.Steak Sauce, you have all the right ingredients for a successful breakfast program. x DAYPART Breakfast is projected to grow almost seven times faster than the foodservice industry. 1 THE OF CONSUMERS AR OF CONSUMERS ARE WILLING TO SPEND MORE ON A MENU ITEM WITH PREMIUM INGREDIENTS. 2 QUALITY RULES CONSUMERS RATE QUALITY AS ONE OF THE MOST IMPORTANT FACTORS WHEN CHOOSING WHERE TO HAVE BREAKFAST. 3 EASY MONEY IN DEMAND AND LESS DEAL DRIVEN, BREAKFAST IS MORE PROFITABLE FOR OPERATORS. 4

4 step2 Select signature recipes On-the-Go Options Steak & Egg Breakfast Burrito Premium sirloin steak mixed with scrambled eggs, caramelized onions, peppers, hash browns and A.1. Steak Sauce, wrapped in a soft flour tortilla. INGREDIENts weights MEASURES Frozen Southern-style hash browns, cooked 3 lb. 3 qt. Italian parsley, chopped 1/2 cup Flour tortillas, burrito size 24 each Boneless beef sirloin steaks, grilled, thinly sliced 3 lb. + 5 oz. 3 qt. Eggs, scrambled 4 lb. 3 qt. Onions, caramelized 2.25 lb. 1-1/2 qt. Green peppers, small dice 15 oz. 3 cups Red peppers, small dice 15 oz. 3 cups Method COMBINE hash browns and parsley. Heat 1 tortilla until softened; top with 1/2 cup steak, 1 Tbsp. A.1. Original Steak Sauce, 1/2 cup eggs, 1/4 cup onions, 2 Tbsp. of each pepper and 1/2 cup hash browns. Fold in opposite sides of tortilla, and then roll up burrito-style. Southwest Breakfast Burrito Grilled skirt steak, scrambled eggs, cheese, rice, pinto beans and A.1. Steak Sauce rolled in a soft flour tortilla and served with a side of sour cream. Instant white rice, cooked 1 lb oz. 1-1/2 qt. Salsa 24 oz. 3 cups Flour tortillas, burrito size 24 each KRAFT CHEDASHARP Pasteurized Process American Cheese Shred 13.2 oz. 3 cups Eggs, scrambled 2 lb. 2 qt. Canned pinto beans, rinsed, warmed 2 lb oz. 2 qt. Beef skirt steaks, grilled, thinly sliced 1 lb oz. 2 qt. COMBINE rice and salsa. Heat 1 tortilla until softened; top with 2 Tbsp. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, 1/3 cup eggs, 1/4 cup rice/salsa mixture, 1/3 cup beans, 1/4 cup steak and 1 Tbsp. A.1. Original Steak Sauce. Fold in opposite sides of tortilla, and then roll up burrito-style. Note: Serve with a side of sour cream. Prepare using A.1. Thick & Hearty Burger Sauce For nutrition information and more recipes, visit Culinary Trend The popularity of on-the-go hand-held breakfast options keeps growing. And trends show that consumers are willing to spend more for convenience and speed at breakfast. 5

5 hearty sandwiches Chicken-Fried Steak Biscuits A delicious buttermilk-fried beef cube steak with egg and A.1. Steak Sauce, served on a biscuit. Ingredients weights Measure Beef cube steaks, cut into 1.5-oz. pieces 2.25 lb. 24 pieces Buttermilk 24 fl. oz. 3 cups Flour 14 oz. 3 cups Vegetable oil 4 fl. oz. 1/2 cup Eggs 40.8 fl. oz. 24 each Biscuits (3 inch), split 3.75 lb. 24 each A.1. Original Steak Sauce 27 fl. oz. 3 cups POUND steak pieces to 1/4-inch thickness. Season with salt and pepper; place in nonreactive container. Pour buttermilk over steaks; turn to evenly coat both sides of each. Refrigerate 1 hour. REMOVE steaks from buttermilk; dredge in flour, and then return to buttermilk, turning to evenly coat both sides of each. Dredge in flour again. Gently shake off excess flour. DEEP-fry in 350 F oil until lightly browned and done. Heat 1 tsp. oil in omelet pan on medium heat. Add 1 egg; cook omelet style, until almost done. Remove from heat. Fold into 3-inch square; place on bottom half of biscuit. Top with 1 steak piece, 2 Tbsp. A.1. Original Steak Sauce and top of biscuit. NY Steak & Egg Bagelwich Rich slices of prime rib, scrambled eggs and PHILADELPHIA Cream Cheese on a fresh bagel, topped with A.1. Steak Sauce. PHILADELPHIA Original Cream Cheese Spread, Soft 12 oz. 1-1/2 cups Onion bagels, split, toasted 4.5 lb. 24 each Eggs, scrambled 3 lb. 1-1/2 qt. Beef prime rib roast, cooked, sliced, warmed 3 lb. 96 slices SPREAD 1 Tbsp. PHILADELPHIA Original Cream Cheese Spread onto bottom half of bagel; top with 1/4 cup eggs, 4 meat slices (2 oz.) and 1 Tbsp. A.1. Original Steak Sauce. Cover with top half of bagel. Serve warm. Prepare using PHILADELPHIA Garden Vegetable Cream Cheese Spread and/or prepare using A.1. Thick & Hearty Burger Sauce. For nutrition information and more recipes, visit Culinary Trend Despite their wide availability, breakfast sandwiches are still experiencing excellent growth. 6

6 sizzling skillets Protein Lover s Breakfast Bowl Seasoned skirt steak, scrambled eggs, cheese, rice and black beans served up in a bowl and drizzled with A.1. Steak Sauce. Beef skirt steaks, grilled, sliced 4.5 lb. Eggs, scrambled 11 lb oz. 1-1/2 gals. Cooked instant white rice 1 lb oz. 1-1/2 qt. Canned black beans, warmed 2.25 lb. 1-1/2 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred 1 lb oz. 1-1/2 qt. A.1. Original Steak Sauce 27 fl. oz. 3 cups Combine 3 oz. steak, 1 cup eggs and 1/4 cup of each rice, beans and KRAFT CHEDASHARP Pasteurized Process American Cheese Shred; spoon into serving bowl. Drizzle with 2 Tbsp. A.1. Original Steak Sauce. Steakhouse Skillet Hearty boneless beef sirloin steak topped with A.1. Steak Sauce, served with a side of hash browns, onions, red peppers and two eggs, sunny-side up. Frozen Southern-style hash browns, cooked 7.5 lb. 1-1/2 gals. Yellow onions, sliced, grilled 2.25 lb. 2 qt. Red pepper, sliced, grilled 2.25 lb. 2 qt. Boneless beef sirloin steak (5 oz. each), cooked to desired doneness 7.5 lb. 24 each A.1. Original Steak Sauce 27 fl. oz. 3 cups Eggs, cooked sunny-side up 81.6 fl. oz. 48 each Spoon 1 cup hash browns into half of heated serving skillet; top with 1/3 cup each onions and peppers. Add steak to other side of skillet; top with 2 Tbsp. A.1. Original Steak Sauce. Carefully top hash browns with 2 eggs. For nutrition information and more recipes, visit Culinary Trend 42 Steak has a prominent role on breakfast % menus. Steak and eggs alone can be found on 42% of breakfast menus. 7

7 signature sit-down meals The Power Scrambler Boneless beef sirloin steak slices, cheese, tomatoes and onions piled high on a mound of egg whites and drizzled with A.1. Steak Sauce. Soybean oil, divided 12 fl. oz. 1-1/2 cups Refrigerated shredded hash browns 2 lb oz. 3 qt. Egg whites, beaten 72 fl. oz. 2 qt /2 cups Boneless beef sirloin steaks, cooked, thinly sliced 3 lb. 2 qt. Yellow onions, sliced, sautéed 1 lb. 3 cups Roma tomatoes, diced 1.25 lb. 3 cups Italian parsley, chopped 2 Tbsp. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred 14.4 oz. 3 cups Heat 1 tsp. oil on griddle on medium heat. Spoon 1/2 cup hash browns onto griddle. Cook until evenly browned on both sides, turning once. Season with salt and pepper. Transfer to serving plate; cover to keep warm. ADD 1 tsp. oil and 3 oz. eggs to griddle; cook until eggs are done, keeping in large pieces. Spoon onto potato pancake. HEAT 1 tsp. oil on griddle. Add 1/3 cup steak, 2 Tbsp. each onions and tomatoes, and 1/4 tsp. parsley; cook until heated through, stirring frequently. Spoon over eggs. Drizzle with 1 Tbsp. A.1. Original Steak Sauce; top with 2 Tbsp. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred. The Ultimate Steak Omelet Tender beef sirloin steak slices, hash browns, blue cheese and A.1. Steak Sauce wrapped in an egg patty. Soybean oil 12 fl. oz. 1-1/2 cups Eggs, beaten 96 fl. oz. 3 qt. Frozen Southern-style hash browns, cooked 2.25 lb. 2 qt. Cooked boneless beef sirloin steaks, thinly sliced 2 lb. + 6 oz. 2 qt. Crumbled blue cheese 7.2 oz. 1-1/2 cups Italian parsley, chopped 4 oz. 4-1/2 cups Sweet onions, caramelized 1 lb. + 2 oz. 3 cups Heat oil in omelet pan on medium heat. Add 1/2 cup eggs; season with salt and pepper. Cook until almost done; remove from heat. Top with 1/3 cup each hash browns and steak, 1 Tbsp. each crumbled blue cheese and A.1. Original Steak Sauce, 2 Tbsp. parsley and 2 Tbsp. onions; roll up and place on plate. Serve with 1/2 cup fruit salad. For nutrition information and more recipes, visit Culinary Trend 44 % Omelets have increased on menus by 44% from Q to Q

8 step3 Plan promotions with A.1. GIVE IT SOME SIZZLE Start spreading the word about your new premium breakfast program. Below are a few recommendations for building excitement: Feature an A.1. Breakfast Brightener each morning Keep it fresh and excite your returning customers by highlighting a different on-the-go or premium recipe powered by A.1. Steak Sauce every day. Create a Brunch Bundle Add A.1. inspired breakfast dishes to your signature menus and include suggested side items like fresh fruit, or drinks such as a premium coffee flavor or fresh squeezed juice. Display attractive merchandising featuring A.1. Once you ve decided on a great breakfast promotion, announce it with eye-catching merchandising featuring the A.1. brand. Customize materials with our suggested menu descriptions (provided with each recipe) or with your own descriptions. Order your custom merchandising at A1Culinary.com PRODUCED BY For more information or to order custom merchandising, visit kraftfoodservice.com Table Tents Menu Inserts 1 Mintel, Building on Breakfast, February 2012 & Technomic, September Technomic, Consumer Brand Metrics Update, May Mintel, Building on Breakfast, February NPD, Magic Behind The Morning Meal, Technomic Breakfast Consumer Trends Report, December Data Datassentials, January MenuTrends DIRECT, Steak at Breakfast Overview, January 2012 Find us on kraftfoodservice.com Sign up online for Kraft Works, a free program designed to help build your business Kraft Foods I I