Breakfasts and brunches: real business opportunities for restaurateurs?

In the face of declining purchasing power in France, the foodservice sector needs to be ingenious in maximizing its off-peak periods, outside of lunchtime and evening services. Optimizing downtime is becoming a real business challenge, to counterbalance the loss of resources generated by less busy days, and the breakfast niche in the foodservice market could well prove advantageous. The accelerating pace of life in big cities has given rise to new eating habits, and it's not uncommon for city dwellers to have breakfast outside the home, either near or at their place of work, or after dropping off their children at school or nursery.The first meal of the day retains a central place in French people's daily lives, as suggested by the saying "eat like a king in the morning, like a prince at lunchtime and like a pauper in the evening". The Anglo-Saxon influence has also led to the emergence and development of weekend brunches in European restaurants and hotels. In what way are breakfast and brunch a business opportunity to be seized by restaurateurs? Answers in figures in our infographic.