Ready-2-Eat and Heat-N-Eat Fresh and prepared
food aka grocerant niche food is evolving faster than many legacy food
potentates would like you to believe. Breakfast entrée’s and beverages have
been driving top line sales and bottom line profits within the QSR, Convenience
store, and Grocery sectors consistently the past three years.
While many dismiss the viability of fresh
prepared Ready-2-Eat breakfast within the grocery sector we know better.
Companies the ilk of Metropolitan Market, SuperMax and Hy-Vee all have had
success in breakfast. In fact we tracked
over 200 customers at one SuperMax location this year in one hour between 6AM
and 9AM and regularly average 100+ per hour.
Breakfast can be an AM Day-Part Driver.
Hy-Vee has been serving breakfast for over
35+ years. Regular readers of this blog
know breakfast is nothing new to any of these sectors. What is new is consumers are increasing
frequency of purchase of breakfast in each of these sectors and more and more
within c-stores and grocery stores.
In the case of
Hy-Vee Brooke Barnes, director of restaurant development at Hy-Vee said:
“Breakfast has been a significant piece of our
business model for years, and we have a solid reputation for both quality and value
in the customers’ minds,… This long-lasting breakfast offering means Hy-Vee’s
breakfast is already part of consumers’ routines.”
Barns continued “We
have a full sit-down area, but of course people can take it to go if they
prefer.” The Hy-Vee breakfast menu, is
typical with standard items like eggs, hash browns, French toast, omelets,
breakfast burritos, breakfast sandwiches and skillets, are priced for value
from $2 to $7.99. Barns stated that “The most popular breakfast items would be
the breakfast traditional of two eggs, cooked to order, golden hash browns, and
choice of meat — bacon, sausage patties or links — and toast.”
Hy-Vee is evolving
with the times Barnes said: “We’ve stayed with the traditional offerings, but
in recent years we kept our focus on quality while adding a variety of things
such as breakfast sandwiches — the Texas 2-Hand and the Breakfast Deli Stack —
and all the way to adding larger breakfast items such as our skillet breakfast,
our Hy-Five [pancakes, eggs, bacon, sausage and hash browns] and larger omelets.”
Non-traditional
fresh food convenience stores have had breakfast for years as well. When I went to school I had breakfast at Wawa
daily. I can state Wawa had more customers in the AM day-part than the local
McDonalds. In fact Wawa at times had 30
cars in the parking lot to two in the drive thru at McDonalds. Breakfast and coffee can be huge in the
C-store sector.
Today C-stores are
not sitting still either, evolving new product offerings with the consumer 7
Eleven has breakfast empanada bites and Wawa has breakfast quesadillas. Success
does leave clues and Ready-2-Eat and Heat-N-Eat fresh prepared food for
Breakfast is your clue for today.
Visit
www.FoodserviceSolutions.us If you are interested in learning how
the 5P’s of Food Marketing can edify your retail food brand while creating a
platform for consumer convenient meal participation, differentiation
and individualization.
Since
1991 Foodservice Solutions® has been the leader in the grocerant niche. Contact us via Email at: info@FoodserviceSolutions.us
Facebook.com/Steven Johnson, Linkedin.com/in/grocerant
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