MULTIPLE OCCASIONS
The modern menu has evolved well beyond the traditional breakfast-lunch divide. Hybrid working, flexible eating habits and changing expectations mean customers increasingly seek freshly prepared hot food throughout the day, whether it’s a premium brunch, lighter lunch or grab-and-go snack.
The challenge is delivering that variety without adding complexity to the kitchen. According to Lumina Intelligence, cafés and coffee shops remain one of the UK’s strongest-performing eating out channels, driven by premiumisation, innovation and a greater emphasis on quality and experience than price alone. Research also shows that 71% of consumers prioritise quality over cost, while taste remains non-negotiable.
Customers don’t necessarily think in terms of breakfast, brunch or lunch any more. They’re simply looking for freshly prepared, premium food whenever they visit. Operators therefore need products that work across multiple occasions, while remaining simple to prepare.
Breakfast remains one of the most valuable trading opportunities but there needs to be more choice than a pastry or full English. While brunch has become an all-day occasion – with lighter, premium dishes that feel freshly prepared. European bakery products can elevate the offer, while maintaining speed of service.
Italian schiacciata is a good example. Its light, open crumb and extra virgin olive oil create an artisan base for premium toasted sandwiches and brunch dishes, while American pancakes continue to evolve beyond breakfast, also lending themselves to indulgent menus and lighter afternoon treats.
FRESH SOLUTIONS
Grab-and-go has to deliver the same quality and flavour as dishes prepared to order – and not forgetting convenience.
Stone-baked topped flatbreads meets that demand, as premium toppings on artisan bases make them ideal for lunch, light bites and takeaway – baking from frozen in minutes. Equally, internationally inspired handheld snacks, such as empanadas, introduce global flavours in a familiar, portable format, adding simplistic variety.
The influence of international cuisine means these products no longer feel niche, providing ways to refresh menus, encourage trial and broaden appeal among those seeking something different.
But refreshing a menu doesn’t always require wholesale change. Rotating premium sandwich fillings, introducing seasonal brunch specials or adding internationally inspired hot snacks can create new points of interest, while making better use of existing bakery products.
The most effective innovation isn’t necessarily about adding more products; it’s about versatile bakery solutions that allow operators to refresh menus, respond to trends and create premium experiences throughout the day.
Chef inspiration
Premium brunch: Schiacciata with Pesto, Bresaola & Asparagus
La Lorraine Bakery Group’s new Culinary Masterpieces recipe book demonstrates how artisan bakery can elevate a brunch menu.
Using traditional Italian Schiacciata as the base, this recipe combines basil pesto, premium bresaola, grilled asparagus and fresh salad for a contemporary, European-style sandwich that’s ideal for brunch, lunch or premium grab-and-go.
The book also features café-relevant dishes including Egg-in-a-Hole Toast, Melted Cheese with Kimchi, Steak Sandwich with Béarnaise, Rocket & Onion, Philly Cheese Steak Sandwich and additional schiacciata recipe ideas, which work throughout the day.