Summer breakfasts and brunches: how to build a profitable assortment for every consumption occasion
Three breads for different situations and customer profiles. Today we explain how to get the most out of Pitufo Express, Tiernecito 51% Rye and Mini Urban Brioche.
Summer is one of the most dynamic and fast-paced periods for hospitality businesses, especially those offering breakfasts and brunches. The rise in tourism means terraces fill up from early morning with customers looking to start the day in style. The summer season also makes consumption habits more relaxed, which means many people extend breakfast hours or directly replace lunch with a complete brunch.
In this scenario full of opportunities, having a well-structured bread offer can make all the difference. Frozen bakery products will not only help you introduce new and delicious references, but also build an assortment capable of meeting different customer profiles, adding variety and keeping operations efficient and effective.
When formats are well selected, it is possible to increase the value of the offer, improve the consumer experience and, ultimately, come out ahead. Very often, the most profitable assortment is not the widest one, but the one that covers different consumption needs with the right products; no more, no less. Let’s see how to do it.
Quick breakfast: efficiency without compromising on quality
Although trends are evolving, there is still a customer segment that comes into an establishment in summer looking for a light breakfast before continuing with the day. That is why speed of preparation and consistency of service remain essential factors.
Individual formats are positioned as one of the most effective options for this type of consumption. They make it possible to prepare simple proposals that are easy to manage and have excellent turnover. In this context, Pitufo Express, a pre-baked bread that perfectly meets the needs of cafés, bakery cafés and hotels with breakfast included or brunch service, works particularly well when there is a high flow of customers.
Ready in just a few minutes, it is ideal for toast and sandwiches, supported by its rustic finish and open, hydrated crumb. Some well-accepted combinations include Serrano ham and tomato, French omelette, turkey with mild cheese, or avocado with egg. Familiar preparations that allow businesses to offer quality and authenticity without making processes more complex.
A distinctive option for more demanding customers
Some customers will arrive at your business looking for proposals or alternatives that move away from the most conventional options. Incorporating frozen pre-baked bread with its own personality can also help broaden the offer without significantly increasing the number of products available.
Tiernecito 51% Rye, for example, maintains the essence of its range (very soft, tender and fluffy breads), but has a darker colour both inside and out, a soft, airy crumb and a very thin crust that makes it easy to eat. It therefore makes it possible to create slightly more premium breakfasts or brunches, with combinations such as smoked salmon and cream cheese, roast beef and rocket, Brie cheese with walnuts, or hummus with roasted vegetables, all of which deliver greater perceived value and a more distinctive presentation.
Brunch as an opportunity to increase the average ticket
Brunch has become one of the services with the greatest growth potential during the summer months. Unlike a traditional breakfast, customers usually spend more time enjoying the experience and are willing to pay more for attractive, well-presented proposals.
Mini Urban Brioche fits especially well in this context. Its appearance, texture and versatility make it possible to develop sweet and savoury proposals that feel special and exclusive. Supplied in slabs, ready to separate and fill quickly and practically, its unmistakable golden and glossy appearance catches the eye and makes it the perfect solution for mini bites, as well as premium alternatives.
You can serve it, for example, with crispy chicken and a special sauce, marinated salmon and avocado, scrambled egg and bacon, or even in sweet versions with pastry cream, fresh fruit or chocolate.
Practical tips to improve the profitability of breakfasts and brunches
• Organise the offer by consumption occasion. Differentiating between a quick breakfast, a premium breakfast and a brunch will help you build a clearer and more profitable menu.
• Choose versatile references. Formats that allow many combinations make it possible to broaden the offer without necessarily increasing stock.
• Take care of the presentation. Visual perception directly influences the value customers attribute to the product and the price they are willing to pay.
• Create set menus or combos. Combine breakfast with a drink or an additional sweet item to make the sale easier and improve the average ticket.
• Analyse how each proposal has performed. Regularly reviewing which preparations are most in demand makes it possible to optimise the assortment and reduce waste.
As you can see, breakfasts and brunches, especially during this season, become an important source of revenue for cafés, bakery cafés and hotels with breakfast included or brunch service. Make the most of the opportunity!
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