Breakfast is booming
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This article has been provided by the team at Unilever Food Solutions.
Restaurants and pubs are infiltrating what is traditionally an area owned by cafes, with a growing demand driven by pandemic-inspired changes in diner routines. Breakfast ingredients are, typically, easy to come by and relatively stable in price, meaning the first meal of the day can be a lucrative hustle for any venue.
Bringing imagination to breakfast
With increasing competition in breakfasts, dish creativity is the key to differentiation. Right now, eggs benedict is subject to heavy experimentation and chef expression, while international influences are being found in the likes of poké bowls, Scandi waffles and the spicy African dish, shakshuka.
KNORR Hollandaise Gluten Free Sauce
A sauce with endless possibilities, KNORR Hollandaise is made with 100% cage-free eggs for a close-to-scratch taste. Use it as a pour-over sauce, dip or base for delicious breakfast creations.
Please click here to learn more about KNORR Hollandaise Gluten Free Sauce.
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