Around the World for Breakfast
Currently, breakfast is one of the meals that guests increasingly enjoy outside of home - either as a quick snack on the go or as a lavishly celebrated meal that ideally fills them up until dinner.
Breakfast is becoming more and more international: trendy dishes like Israeli Shakshuka, avocado toast, or crispy granola are highly sought-after in the gastronomy industry today. And increasingly around the clock: gastronomic concepts that exclusively serve breakfast from morning to evening, like the Berlin "Benedict" or the brunch café House of Small Wonder, also in the capital, are making headlines nationally.
Egg is the focus
From a culinary point of view, the egg is frequently the centerpiece of the trend as it is an extremely versatile and visually striking basic product. For example, as "grated egg," which is grated hard-boiled egg as a topping on a generously topped bread. Or as poached "Turkish egg," artfully draped with Turkish sesame rings "Simit" or Sucuk sausages.
Oats are a must-have for trendsetters at breakfast - be it as overnight oats that can be prepared well in advance, protein-rich "proats," or "oatmeal," better known as porridge in Germany. In general, the preference is for breakfast to be eaten from a bowl, such as (green) smoothie, acai, or pitahaya bowls with dragon fruit.
Much more than just a morning stomach filler
With so much variety on the plate, it's no surprise that the morning coffee is no longer just a simple cappuccino. It has to be "bumble coffee" - a mix of espresso and freshly squeezed orange juice - or a colorful superfood latte with matcha or beetroot powder.
In short: breakfast is much more than just a morning pick-me-up and stomach filler. It now stands on an equal footing with lunch and dinner in terms of creativity and quality, exactly what guests and customers expect from their first meal of the day.
A successful start to the day
Restaurateurs who want to get involved and earn their share of profits need equipment that does justice to the whole variety on the breakfast table and, at the same time, is easy to handle. For example, the Convotherm mini, maxx, or maxx pro combi ovens, which - as required - allow the preparation of numerous popular breakfast components. Chef Burkart and Chef Jürgen show to prepare eggs benedict in this short video.
For larger businesses with a diverse range of baked goods in the morning, the Convotherm maxx pro BAKE is the ideal solution. Special functions such as BakePro or Rise&Ready with Airflow Management ensure perfect baked goods, but also snacks and delicatessen products.
Perfect for savory breakfast-to-go or omelettes, on the other hand, is the Merrychef conneX, which prepares individual portions perfectly in seconds. This way, every day starts well!
Shakshuka is one of many international flavors that is driving the out-of-home breakfast market
The Convotherm maxx pro BAKE is ideal for large volume traditional breakfast pastries and breads