New breakfast trends offer opportunities

Drawing and keeping customers coming to restaurants for breakfast is a lot more complex than cooking up some bacon and eggs, according to food and restaurant consultant Master Chef Tony Seta, who will be presenting at the upcoming Protein Innovation Summit. 

In today’s hot breakfast market, restaurateurs must create signature breakfast dishes, offer regional breakfast items, push the envelope with international flavor spins on old favorites and create new non-traditional breakfast items. “It’s got to be craveable,” according to Seta.  

During the 2011 Protein Innovation Summit, hosted by Marketing and Technology Group’s HOTELS, Meatingplace and Plate magazines March 28-29 at the W Hotel City Center in Chicago, Seta will walk participants through the newest trends as well as the opportunities for integrating new proteins into breakfast items. He’ll also be serving samples. 

Seta will address how consumers experience food and what food processors, foodservice providers and retailers need to understand to create successful breakfast menu items. 

Seta is an American Culinary Federation certified master chef. He has researched, developed, and implemented many new successful menu items for restaurants and has worked with clients including Butterball, Pilgrim’s Pride, Sonic, Bonefish Grill, Carrabba’s Italian Grill, Olive Garden Italian Restaurants and Perkins restaurants. 

Seta’s presentation is one of many others at the Protein Innovation Summit, including: 

  • A presentation by restaurateur Michael Whiteman, president of New York-based Joseph Baum and Michael Whiteman Co., about the flavor and value trends that impact chefs and restaurateurs in this economy
  • A roundtable discussion with chefs from the International Corporate Chefs Association on cultivating creative collaboration between chefs and product development teams
  • A presentation about how value-driven product development will help spur center-of-the-plate product innovation for the post-recession consumer by Thomas Kuczmarski, Senior Partner and President of Kuczmarski & Associates
  • A presentation by Rodelio Aglibot, executive corporate chef of the BLT restaurant group, about the history and flavors of barbecue traditions in the Mediterranean, Korea, the Middle East, India and America through an interactive tasting of sauces and spice rubs from those regions and countries
  • Opportunities to discuss collaborative strategies with foodservice and hotel corporate chefs, meat and poultry buyers, processors and supply-chain partners to optimize the R&D process

To learn more about the summit or to register, visit the event’s microsite.