• Table 1-1 Foodservice Traffic by Daypart, 2005
• Table of Abbreviations
• The Breakfast-Daypart Consumer
• Table 1‑2 Where Consumers Ate Breakfast, 2005
• Table 1‑3 Where Consumers Buy Breakfast on the Go, 2006
• Table 1‑4 Where Consumers Bought Breakfast on the Go in 2005
• What’s for Breakfast? The Breakfast Menu in Foodservice
  • Table 2‑1 New Breakfast Menu Item Introductions, 2005-2006
  • Table 1‑5 Foods Most Often Menued at Breakfast by Commercial and Noncommercial Foodservice Operators, 2005
  • Beverages
  • Table 1‑6 Americans Who Drink Coffee with Breakfast, 1990 Compared with 2006
  • Table 1‑7 Leading Specialty Coffees Menued at Breakfast by Major Chains, 2004
  • Handheld Foods
  • Cereal
  • Healthy Eating at Breakfast
  • Table 1‑8 Nutrition and Health Properties of Popular Breakfast Foods and Beverages
  
  
• Factors to Future Growth
  • Finding the Growth Factor in the Breakfast Daypart
  • Quick-Service Restaurants (QSRs)
  • Table 1‑9 Change in Food Service Dayparts Traffic, 2001 and 2005
  • Institutional Foodservice
  • Breakfast-Concept Chains
  • Convenience Stores
  • Food Retailers
  • Fine Dining and Lodging
  • Catering
  • Trends to Watch
  • Table 1-10 Projected Growth in U.S. Breakfast Food Service Market, 2006-2015

Chapter 2 The Marketers

• Quick-Service Restaurants (QSRs)
  • McDonald’s
  • Wendy’s
  • Burger King
  • Subway
  • Chick-fil-A
  • Sonic
  • Carl’s Jr.
  • Hardee’s
  • Quizno’s Subs
  • Bojangles’ Famous Chicken ‘n’ Biscuits
  • Jack in the Box
  • Coffeehouses and Other Beverage Chains
    • Starbucks
    • Standard & Pours, Dallas TX
    • Tully’s
    • Lavazza
    
    
  • Doughnut Shops
    • Dunkin’ Doughnuts
    • Krispy Kreme
    
    
  • Institutional/Noncommercial Food Service
    • Public Schools
    • Table 2‑1 School Breakfast Program Participation Rates in Schools that Offer Lunch, By Selected States, 2005
    • Table 2‑2 States with Largest Increases in Number of Children Receiving Federally Funded Breakfast, 2004-2005
    • Table 2‑3 Federal Funding Foregone by States for School Breakfast Programs, Academic Year 2004-2005
    • Colleges and Universities
    • Healthcare Facilities
    
    
  • Themed Chains and Outlets
    • Del Taco
    • Pizzerias
    • Happy Joe’s Pizza & Ice Cream
    • Papa John’s
    • California Pizza Kitchen
    • Breakfast-Concept Chains
    • Table 2‑4 New Cereal Product Introductions Worldwide, 2003-2005
    • First Watch
    • The Egg & I
    • Good Egg Restaurants
    • Eggs Up Grill
    • Peach’s Rise and Dine
    • Orange
    • Cereality Cereal Bar & Cafe
    
    
  • Family Dining, Grill-Buffets and Steakhouses
    • Bob Evans Farms and Mimi’s
    • Big Boy
    • IHOP (International House of Pancakes)
    • Waffle House
    • Denny’s
    • Golden Corral
    • Country Kitchen
    • Cracker Barrel Old Country Store
    • Flying Biscuit Café
    • Elmer’s Breakfast-Lunch-Dinner
    • Food Retailers: Grocery Stores, Supercenters and Gourmet Food Stores
    
    
  • Convenience Stores
    • Table 2‑5 Foodservice Equipment in Convenience Stores, 2003 and 2005
    • Table 2‑6 Foodservice Features in Convenience Stores, 2004 and 2005
    • ExxonMobil
    • Bakery and Market Cafés and Bagelries
    • Panera Bread
    • Einstein’s Bagels
    • Au Bon Pain
    • Corner Bakery Café
    • Jazzman’s Café
    • Lodging and Fine Dining

Chapter 3 Suppliers and Supplies

• Eggs
• Table 3-1 Selected New Breakfast Product Introductions, 2005-2006
• Table 3-1 [cont.] Selected New Breakfast Product Introductions, 2005-2006
• Table 3-2 U.S. Population, Egg Production and Consumption
• Table 3-3 Egg Use in Foodservice, by Product Type in Pounds and Percent of Volume, 2004
• Table 3-4 Egg Use in Foodservice, by Market Sector (Commercial or Noncommercial), 2004
• Table 3-5 Shell Egg and Overall Egg Product Use in Foodservice, by Major Commercial Market Segments, 2004
• Table 3-6 Egg Consumption, Percentage of Volume by Weight in Commercial Foodservice, by Category and Product Type, 2004
• Breakfast Meats
• Table 3-7 Foodservice Cuisines Menuing Sausage, 2005 Compared with 2000
• Coffee and Tea
• Table 3-8a Imports for Consumption to U.S., Coffee and Coffee Products, and Tea, Mate and Herbal Teas, 2001-2005, value in $ (thousands)
• Table 3-8b Imports for Consumption to U.S., Coffee and Coffee Products, and Tea, Mate and Herbal Teas, 2001-2005, value in $ (thousands)
• Table 3-9 Percent of Adult Americans Who Drank Specialty Coffees, 2001-2005
• Table 3-10 What Adult Consumers Value in Coffeehouses, by Percent of Respondents, 2005
• Table 3-11 U.S. Coffee Sales by Market Segment, 2005
• Table 3-12 Coffeehouse Market Segmentation by Chains and Independents, 2005
• Table 3-13 Estimated Number of Coffee Retail Operating Units, 1990-2005
• Suppliers—Foodservice Equipment and Packaging
• Table 3-14 Selected New Foodservice Equipment Introductions 2005-2006 Chapter 4 The Consumer
  
  • Table 4‑1 Demographic Profile of the Breakfast Customer, 2006
  • Table 4‑2 Distribution of Men and Women Dining in Food Service Establishments, by Daypart, 2006
  • Table 4‑3 Drive-thru, Eat-in and Carry out in the Breakfast Daypart at QSR Chains, 2006
  • Table 4‑4 When Do Consumers Buy Breakfast at a QSR, % by Day of Week
  • Table 4‑5 The Breakfast Consumer in Family Restaurants and Steak Houses, 2004-2006
  • Table 4‑6 The Breakfast Consumer in Fast Food and Drive-In Restaurants, 2004-2006
  • Capturing the Breakfast Consumer
  • The Generation “M” Breakfast Consumer
  • Table 4‑7 Most Popular Breakfast Foods and Beverages Among 18-24 year olds, 2005: College Students and Commercial Foodservice Customers, by Percentage of Orders
  • Highways, Office Cubicles and Construction Sites: Selling to the Mainstream Adult Consumer
  • Easy Living: Retired and Older Adults as Breakfast Customers

Appendix Selected Sources