Deliver Flavor The purpose of this Breakfast guide is to: EDUCATE our teams on the tools and resources essential to the success of our core menus. INSPIRE our teams to create foods that deliver flavor all the way to the plate. DELIVER to our guests the nutrition they need without compromising the flavor they deserve. In the following pages, the goal is to both educate and inspire our teams to deliver more flavor and better nutrition to our customer s plate. The information in this guide is intended to be a one-stop-shop to successfully implement a fresh, innovative, and flavorful breakfast program. The tools, resources, and recipes are just a guide, and ultimately your customers will be the judge if you are able to deliver flavor all the way to the plate. Station Highlights Station setups continental breakfast, hot buffet, made-to-order and grab n go. Introducing new egg white breakfast sandwiches. Featuring a fresh baked cinnamon roll. New signature topped muffins. Whole grain flatbread folds. 1 Breakfast Guide
Breakfast Breakfast represents your single greatest opportunity to build [ sales, customer participation, satisfaction, and profitability. [ Breakfast Breakfast is indeed the most important meal of the day. With the hustle and bustle of a busy lifestyle and crammed work schedules, many find it difficult to enjoy a satisfying breakfast. Sticking to proven industry trends, sandwiches are a hot commodity because they offer simplicity and convenience. Retail restaurants are battling hard for the growing breakfast spend. Enticed by wider menus, more convenience, and lowcost breakfast options, time-starved consumers have changed breakfast buying patterns. And that puts you in a perfect position to win a big share of the market. Making breakfast easy, accessible, nutritious, and delicious gives us a great opportunity to influence our customers lives, from sun up to sun down. We can easily compete with quick service restaurants on price and quality but where we really need to pick up the pace is with speed and convenience. Speed of service is always a critical component but especially for the time starved fast-paced customer of today. To put it bluntly we have to work ahead and be significantly faster on our breakfast menu delivery. We have to consistently serve the customer what they want and we have to be faster to be building our breakfast business. We have taken a more traditional approach to Breakfast, using customer favorites and regional/local specials. The menu is designed to bring your customers a back to the basics feel while still including originality and regionality. Remember, the tools, resources, and recipes are just a guide; have fun with our new breakfast program and create a memorable breakfast experience that has your customers coming back for more. 2 Breakfast Guide
Station Essentials We always batch cook scrambled eggs We always offer fresh squeezed orange juice We always offer egg whites We always garnish our muffin tops We always offer a low fat muffin, whole grain or 100% bran muffins We never cook eggs in a steamer or bag We never use canned fruit in retail We never use pre-cooked biscuits We never use pre-cooked bacon We never use frozen pancakes, french toast or omelets Core menu to include: continental breakfast, hot buffet, made-to-order and grab n go options Keep Health and Wellness in the forefront: smaller portions, whole grain breakfast sandwiches, feature local and seasonal produce and whole grain breakfast cereals STATION GUIDELINES Encourage new product sampling Unit Chefs are empowered to add regional and customer favorites Olive oil spray bottles to minimize excess calories Outtakes is to be full with fruit cups, yogurt parfaits, and yogurt cups when breakfast opens Low-fat muffins are to be offered daily, and freshly baked muffins should be topped e.g. oats, granola, and streusel. Muffins must be baked in-house or a local bakery must be used. Offer three cream cheeses: Regular, Flavored and Low-fat Egg whites always available Turkey sausage available Variety of whole grain hot cereals (i.e. steel-cut oatmeal, quinoa, farro, etc.) At least 50% of dry cereals are made with whole grains and are low in sugar (< 10g per serving) BE WELL : HEALTHY DINING STANDARDS Whole grain breads, English muffins and bagels Breakfast sandwiches on whole grain breads (made-to-order or grab n go) Low-fat muffins, whole grain or 100% bran muffins offered 2 oz. muffins and pastries are the standard portion size Minimum of 4 varieties of whole fresh fruit (selections based on seasonal fruit guide) Non-fat, unsweetened yogurt in bulk on breakfast bar 3 Breakfast Guide
What Does "Right" Look Like? CONTINENTAL: FRUIT & YOGURT Menu Highlights Minimum of three types of yogurt, one being plain Minimum of four fresh cut fruit options Toppings to include: granola, raisins, sliced almonds, craisins, honey, cinnamon and brown sugar Chef Tips Add fresh berries when in season Rotate toppings to include house made granola, toasted coconut Add fresh cupped orange juice at the station for an upsell CONTINENTAL: BAKERY Menu Highlights Fresh bakery items should include a variety of: bagels, muffins, cobblestone cinnamon roll Appropriate spreads: flavored cream cheese, jams, jellies, butter, peanut butter Chef Tips Market a fresh baked scone Make sure to garnish all of your muffin tops Remember a toaster for the bagels Consider Greek yogurt cups on ice for an upsell Warm cinnamon rolls and pastries whenever possible Consider serving the muffins straight out of the muffin tins CONTINENTAL: HOT CEREAL Menu Highlights Hot cereal options to include: steel cut oats and a minimum of one additional hot cereal (grits, cream of wheat or specialty hot grain) Toppings to include: granola, raisins, sliced almonds, craisins, honey, cinnamon and brown sugar Chef Tips Sample the specialty hot grain offering Add apples and cinnamon to your steel cut oats for an upsell Consider adding cheese to grits for variety Position bananas close to this station 4 Breakfast Guide
What Does "Right" Look Like? HOT BUFFET Menu Highlights Scrambled eggs Breakfast meats: bacon, sausage, one turkey option Signature breakfast potatoes Biscuit & Gravy Chef Tips Batch cook the scrambled eggs Simplicity...less is more Drain the grease from the bacon and sausage Consider additional menu options: Denver scramble, cheese grits, cinnamon apples, hard-boiled eggs MADE-TO-ORDER Menu Highlights Omelets: with a minimum of six toppings French Toast Pancakes Cage Free Eggs-to-Order Chef Tips Utilize Chef s Daily Specials identified by POS marketing materials Market and promote egg white sandwiches and omelets Offer fresh cut fruit or biscuit as an upsell GRAB 'N GO Menu Highlights Outtakes menu to include: fresh fruit cups, parfaits, fresh whole fruit to include one seasonal offering Fresh cupped orange juice Packaged hard boiled eggs Minimum of two hot breakfast sandwiches to include: one on whole grain bread Chef Tips Keep hot breakfast sandwiches plentiful during peak hours Keep some fruit cups/parfaits at the busiest breakfast station 5 Breakfast Guide
The Food: Continental BAKERY Cobblestone Cinnamon Roll (68520) Banana Crunch Muffin (4817.2) Blueberry Crumb Muffin (1285.7) Honey Bran Muffin (1287.1) Cranberry Nut Muffin (1285.8) Mocha Cappuccino Muffin (1285.14) Vanilla Loaf with Oat Streusel (35929) Chocolate Chip Loaf with Espresso Glaze (35909) Assorted Mini Danishes (5158) SPREADS Strawberry Cream Cheese (4585) Herb Cream Cheese (4575) Pimento Cream Cheese (5543) Cranberry Orange Cream Cheese (30600) Walnut Raisin Cream Cheese (4602) HOT CEREALS Steel Cut Oatmeal (19173) Cream of Wheat (34072) Grits (3314) Cheese Grits (29729.1) Honey Orange Quinoa (8268) Toasted Almond and Vanilla Quinoa (14417) Brown Rice Cereal with Mango and Almonds (26875.1) Cranberry Orange Sunrise Porridge with Toasted Almonds (9076) Cinnamon Cranberry Buckwheat (8246) Breakfast Farro with Mango (8767) Farro Peach Cereal (15889) 6 Breakfast Guide
The Food: Hot Buffet EGGS Scrambled Eggs (2032) Scrambled Egg Whites (2031.3) Hard Boiled Eggs (65) Denver Scrambled Eggs (5668) Scrambled Eggs with Peppers and Onions (22144.4) BREAKFAST MEATS Bacon (608) Sausage Patty (2060) Turkey Sausage (5828) Grilled Breakfast Ham (4547) Canadian Bacon (4931) BREAKFAST POTATOES Breakfast Potatoes (8018) Lyonnaise Potatoes (568) Crispy Hashbrowns (552) Potatoes O Brien (772) BISCUITS AND GRAVY Biscuits (3872) Sausage Gravy (4027) Biscuit with Meatless Sausage Gravy (21208) 7 Breakfast Guide
The Food MADE-TO-ORDER Farm House Veggie Omelet (68385) Fiesta Omelet (68388) Mediterranean Omelet (68389) Bananas Foster French Toast (68397.3) Wild Berry French Toast (68397.1) Granola Crunch French Toast (68397.2) Morning Star Breakfast Burrito (68372) Spinach & Mushroom Breakfast Burrito (68373) Loaded Breakfast Burrito (68374) Peaches N Cream Pancakes (21023.6) Banana Chocolate Chip Pancakes (21023.8) Wild Blueberry Pancakes (21023.5) 8 Breakfast Guide
The Food GRAB 'N GO Ham & Cheese Egg White Delight (68364) Avocado & Egg White Delight (68367) Spinach & Egg White Delight (68368) Mediterranean Breakfast Fold (68337) Southwestern Breakfast Fold (68339) Farm House Veggie Breakfast Fold (68341) Ham, Egg & Cheese Croissant (68348) Bacon, Egg & Cheese Croissant (68351) California Breakfast Croissant (68352) Sausage, Egg & Cheese Biscuit (68360) Crispy Chicken Biscuit (68357) Bacon, Egg & Cheese Biscuit (68358) 9 Breakfast Guide
Sell It Create bundles featuring items that work in your region to menu for a one-stop shop at your continental, hot buffet, made-to-order or grab n go station. Remember, breakfast should focus on value, great quality, and fresh products that consumers are not necessarily getting elsewhere. Fresh cage-free eggs, whole grain pancakes, and fresh-squeezed orange juice are sure to appeal to any customer and raise your check average. OTHER COMPASS PROGRAMS Compass offers a diverse portfolio of station concepts complete with manager's guides, marketing materials, and innovative recipes. Using these concepts is a great way to both excite and intrigue your customers' to visit your café for breakfast. simply 10 Breakfast Guide
Safety Food Safety Important safe food handling requirements regarding the use of raw shell eggs and posting of required Consumer Advisory signage (QAS-16): All eggs and egg dishes must be cooked to 155 F for 15 seconds. All shell eggs and liquid eggs must be pasteurized. OTHER IMPORTANT SAFE FOOD REQUIREMENTS: Gloves must be changed and hands must be washed after handling raw shell eggs. All eggs, held at a service station, must be kept under refrigeration at 40 F or below or at 140 F or above. Hard-boiled eggs at a breakfast bar or salad bar must be kept under refrigeration at 40 F or below. All breakfast fruit salads or cut fruit (such as melon) and yogurt or fruit parfaits must be kept under refrigeration at 40 F or below. Take and record temperatures of all Potentially Hazardous Foods before placing into service line and every 60 minutes during service. Frequently change utensils during service period with clean replacement utensils. 11 Breakfast Guide