IHOP39s CrissCroissants Croissant is baked in a waffle iron filled with dulce de leche cream and finished with different toppings

IHOP's Criss-Croissants: Croissant is baked in a waffle iron, filled with dulce de leche cream and finished with different toppings.

Restaurants ratchet up creativity at breakfast

All-day offerings, balancing indulgence and healthfulness, and innovation from independents are shaking up this hot daypart

It’s no wonder that foodservice operators are rushing to explore and exploit the morning daypart. Analysts at The NPD Group report that breakfast has been the only daypart to see consistent traffic growth over the past few years, and that morning-meal visits grew about 5 percent in 2015. Diner interest has prompted restaurateurs to ratchet up creativity as they position their breakfast menus to address a wide range of consumer demands.

It’s about around-the-clock conveni

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TAGS: Food Trends
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