Wake up diners with bold and beautiful breakfast sandwiches.
The breakfast category is brimming with opportunity. The demand is there—Technomic reports that one-quarter of consumers say they eat sandwiches for breakfast once a week or more often. But the breakfast category is also brimming with competition. Differentiation is the key to this value-driven daypart. Give consumers a memorable flavour experience here and they'll most likely reward you with repeat business. Make it portable, and you capture the on-the-go breakfast consumer, too. The chefs at the Kraft Culinary Centre worked up new breakfast sandwiches, keeping flavour innovation and menu distinction front and centre. "And they're not just for breakfast anymore," says Aliza Katz, corporate executive chef for Kraft Foodservice. "The recipe builds we created also work well on snack, late-night and all-day breakfast menus."