Breakfast and brunch have become more than just meal times; they’ve transformed into pivotal experiences shaping guest satisfaction, loyalty, and even brand identity within the hospitality sector.
We asked this month’s panel for insights and inspiration to take breakfast and brunch to the next level. From reimagining classic dishes to introducing global flavours and catering to diverse dietary preferences, these practical ideas will help your diners start their day the right way.
Matt Goodman
Catering Manager, The Royal Alfred Seafarers Society
By offering various breakfast options to suit different tastes and needs, we aim to make morning mealtimes an enjoyable and nutritious experience for our residents. Earlier this year, we offered pancakes for Pancake Day, which was a real hit among residents! In the summer months, we feature a selection of fresh seasonal fruits alongside classic breakfast dishes like crumpets, toast, eggs and bacon.
A key part of our catering approach is ensuring that all residents, regardless of their dietary requirements, can enjoy a fulfilling meal, and breakfast is no different. For those who might struggle with solid foods, we prepare fresh smoothies, which are not only delicious but easier to consume. We also fortify smoothies with natural yoghurt and cream, helping to boost calorie content where necessary – especially important for individuals with smaller appetites.
Rebekah White
Brand Manager, Amia Foods for Professionals
As the saying goes, breakfast is the most important meal of the day, therefore providing caterers with ample opportunity to send sales flying in the AM – that is if the right menu is mastered.
As well as offering indulgent options such as fry ups and pancakes, classics such as porridge should be incorporated into a breakfast offering. In fact for many Brits, a bowl of porridge is a non-negotiable when it comes to breakfast… but that doesn’t mean caterers should shy away from taking a twist on this breakfast staple. Caterers can now bring the nation’s favourite malt to the breakfast table thanks to the launch of Horlicks Malted Porridge.
Enriched with clusters of baked jumbo oats combined with the trademark creamy and malty taste of Horlicks, this comforting option not only delivers when it comes to taste and texture but also sets customers up for a full-on day thanks to the slow release of energy from oats.
Ash Liles
Trade Marketing Manager UK & Ireland, Lamb Weston
With more consumers looking for Gluten-Free and Vegan options, it’s easy for operators to offer varied and on-trend breakfasts by including a range of Hash Browns. Golden, crisp treasures of finely chopped and seasoned potato, Hash Browns give a consistent shape and hand-made appearance. They are an easy way to boost breakfast as the entire range can be quickly cooked in the oven or fried, and make for easy portioning.
A breakfast sub can be boosted with Hash Brown Rounds – you’ll need Lamb Weston Mini Hash Brown Rounds, a baguette, crispy bacon, scrambled egg, grilled cherry tomatoes.
Julianne Ponan MBE
CEO, Creative Nature
Having grown up with severe allergies, I often felt left out at snack times at school because there were so few safe options available. Schools should provide handheld, allergen-friendly snacks that all kids can enjoy. Some great choices include; Allergen-Free Muffins made with gluten free oat or rice flour, fruit-based sweetness, and dairy-free alternatives, Oat & Seed Snack Bars and Mini Pancakes or Waffles made from safe flours as a great grab-and-go option. Caterers should focus on cross-contamination prevention when handling these snacks, ensuring they are stored and prepared separately from allergens.
Hannah McCollum
Founder, ChicP
For both kids and adults, to be able to have the utmost productivity you need to not have sugar in your breakfast. A lot of us grew up with cereal and milk being the breakfast norm, and it’s just really not beneficial. Studies have shown that a higher protein breakfast is key – and this has already started to drive some trends for breakfast and brunch but it needs to be more prominent in places such as schools, hospitals and more mainstream consumer outlets. My go-to currently is a toasted sourdough topped with hummus, spinach and egg with some kimchi for added fermentation and probiotics on the side.
Mays Al-Ali
Nutritionist & Founder, Healthy Mays
Starting the day with a protein rich breakfast is key to keep blood sugars balanced for the day, avoiding that afternoon crash and also keeping you satiated so you don’t reach for unhealthy snacks a few hours later. Protein is the most satiating macro alongside fibre – so including protein and fibre rich foods are ideal.
Things like eggs, avocado, spinach on sourdough even with a side of broccoli and tempeh rashers or even tofu work well, as does shakshuka with eggs, tomatoes, spinach, beans and rocket, porridge with plenty of seeds nuts or savoury pancakes made with banana, oats and eggs.
