'Time' for Breakfast

Weisberg, Karen
December 2007
FoodService Director;12/15/2007, Vol. 20 Issue 12, p28
Trade Publication
This article focuses on the breakfast items being offered at several schools, hospitals and community centers in the U.S. At Blue Cross Blue Shield of Florida, in Jacksonville, corporate food services liaison Damian Monticello reports a 5 percent increase in breakfast sales in 2007, and is currently trending at 25 percent of his population, or about 1,400 customers. Manning a made-to-order omelet bar three times each month for breakfast, and one night a month, has earned Austin, and also chef Rex Stewart, the title "Omelet Nazi."


Related Articles

  • The best meal of the day. Lane, Diane // Caterer & Hotelkeeper;1/15/2004, Vol. 193 Issue 4306, p37 

    Deals with the breakfast menus offered by caterers and hotel owners in Great Britain to their customers. Trend on using specialty produce in breakfasts, according to hoteliers and caterers; Preference of hotel guests for local produce in their meals; Examples of coffeehouses and pubs that are...

  • FACE UP TO FEEDBACK. Hoyle, Rosemarie // Caterer & Hotelkeeper;4/3/2008, Vol. 198 Issue 4521, p44 

    The author discusses the need for hospital caterers to address the issue of improving public perception of inpatient meals. After the introduction of the Better Hospital Food programme in Great Britain, the quality of inpatient meals has improved, according to suppliers, customers and patients....

  • Breakfast Catering.  // Nation's Restaurant News;11/3/2014 Supplement Breakfast Journal, p14 

    The article reports on the opportunity offered by delivery and catering for U.S. foodservice operators and restaurants to capitalize on the increasing demand and interest in breakfast as of November 2014. Topics include the emergence of breakfast as the second-largest catering business after...

  • Start the day in a unique way -- breakfast and brunch. Jalfon, Jo // Hospitality (11724285);Feb2008, Vol. 44 Issue 2, p20 

    The article discusses the growing business for breakfast and brunch in New Zealand. Brunch or bruncheon was first introduced in England when it typified a late morning meal of foods eaten for both breakfast and lunch. It was served mainly by hotels on Sundays and holidays but its popularity has...

  • NO YOLK. Ramseyer, Rick // Restaurant Business;5/1/2004, Vol. 103 Issue 8, p36 

    Full-service breakfast sales aren't exactly boffo of late, especially on weekdays, but they remain a significant, steady part of the revenue stream for the big boys of breakfast— family-dining chains. Roughly 30 percent of that stems from full-service, and within full service, a huge...

  • Be candid with your caterer.  // Indianapolis Business Journal;8/29/2005, Vol. 26 Issue 25, Special section p18 

    Discusses the factors to consider when selecting a caterer for a corporate event. Determination of the company's style of hospitality; Sources of information on caterers; Considering recommendations; Caterer's licensure.

  • Caterers must fly green flag. Bill, Tom // Caterer & Hotelkeeper;5/25/2006, Vol. 196 Issue 4426, p12 

    The article focuses on the pressure exerted by clients to contract caterers to provide an environmentally sustainable service. Caterers claim green issues like food miles, traceability and locally sourced ingredients and recycling have moved to the top of many customers' agendas and deals can...

  • Importance of long-term catering relationships. Bill, Tom // Caterer & Hotelkeeper;5/25/2006, Vol. 196 Issue 4426, p11 

    The article reiterates the role of long-term partnerships between caterers and clients in a successful catering operation, discussed by speakers at the British Institute of Facilities Management's annual corporate catering conference. Speakers warned that as contractual risks were increasingly...

  • The role of the chef in flight catering. Jones, Peter // Tourism & Hospitality Research;Feb2005, Vol. 5 Issue 3, p269 

    A recent study from the University of Surrey has looked at the role and competencies of chefs in our industry. The report, 'Flight catering chefs in the UK, USA and Japan: Production workers, process managers, or development gurus?', suggests three very different roles and related competencies....


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics