Anytime the Oak Brook, Ill.-based giant makes changes to its menus, it’s news; but many foodservice operators today are more focused on value and discounts than cutting-edge product development, says Darren Tristano, executive vice president of Technomic, the Chicago-based foodservice research and consulting firm. And their breakfast protein of choice continues to be pork, in the form of such staples as bacon and sausage, rather than chicken or beef. However, restaurants that offer convenience, portability and quick service will always remain competitive.
The main reason consumers stop at a fast-food or full-service restaurant on their way to work, after all, is for taste, variety, a welcoming environment, good coffee, friendly employees and healthy options, says Tristano, citing Technomic data from the fourth quarter of 2007.