For a foodservice operator, eggs represent low food cost and high profit potential.
Compared to other protein sources, egg menu items offer a high profit margin and also deliver excellent perceived value to your customers.
Eggs are a natural breakfast choice for foodservice, and breakfast offers operators an excellent opportunity to build their business. According to research done by CREST/NPD Group, breakfast is the fastest growing daypart in Canadian restaurants, with a 25% share of meal occasions in 2007. Breakfast food costs are lower than any other daypart, meaning operators can make more money by serving breakfasts that include eggs.
Egg on your profits on by serving eggs at breakfast, lunch or dinner, or all day!
Below is an example of the profit potential and food cost of an Egg Burger.*
* Food costs and selling price are examples only, to calculate your food cost and profit insert your ingredient cost and selling price.
Breakfast has been described as the most important meal of the day. It's quickly becoming the most valuable also. From brunch to fine dining, to late-night options in quick service restaurant (QSR) chains, offering items traditionally available only during the morning hours can bring greater variety and all-day excitement to menus. Plus it's a unique way to introduce more global flavours and nutritious ingredients to your menus.
Wondering how shell eggs can be optimized off-premise for your business?