Food service spots are finding new and unique ways to incorporate cereal into their menus. Some restaurants are using cereal for french toast crusts. Others use cereal flavored milk in a variety of ways to bring the flavor without the cereal itself. Some are using sweet cereals in desserts like ice cream and cake to add flavor and texture. Super foods, like berries, seeds, and ancient grains, are used to help boost the health appeal of hot cereal.

Key Takeaways:

• At the point when Copper Spoon Coffee Co. opened a year ago at Methodist University Hospital in Memphis, the every minute of every day breakfast idea had a quick impact.
• Worked by Morrison Healthcare, a unit of Compass Group USA, Copper Spoon has a menu that obliges both staff and guests looking for a speedy, helpful nibble and in addition a caffeine settle.
• Eateries offering throughout the day breakfast are just the same old thing new, however when McDonald’s begun offering breakfast things past the standard 11 a.m. cutoff.

“Facing increased competition at breakfast, foodservice spots are thinking outside of the box (and bowl), finding new ways to menu cereal favorites that offer nostalgia and a dose of kid-friendliness.”

Read more: http://www.foodservicedirector.com/menu-development/menu-strategies/articles/cereal-stays-fresh-new-looks-menus