This post is sponsored by Jones Dairy Farm.
Breakfast foods such a sausage, egg sandwiches and wraps are continuing to gain popularity in the morning daypart and beyond. We interviewed Philip Jones, president of Jones Dairy Farm, about what makes the family-owned company a leader in the breakfast category and how operators can put on-trend breakfast options on the menu.
Breakfast foods continue to gain popularity as morning meals and all-day options. What are some ways operators can menu breakfast flavors in a way that is appealing across all dayparts?
First, start with using the very best ingredients available. Second, explore using bold flavors but don’t forget about traditional flavors that are tried-and-true. Quality ingredients trump even the most unique flavors. Using different proteins is a versatile way to make breakfast offerings more interesting. There are so many types of bread, wraps and condiments available that the only limit is one’s imagination when it comes to making breakfast offerings an attractive option all day long.
Global flavors often go hand-in-hand with the breakfast trend. How can operators build breakfast-inspired dishes that put a new spin on familiar favorites using global flavors?
The key with flavors from around the globe is to understand how they are used in the regions or countries where those flavors are from. There is always a danger in mixing ingredients that sound good together but don’t make a lot of sense. For example, harissa and pork are probably not the best combination together.
Convenience is key to consumers, especially during the morning rush. Have you seen increased demand for breakfast options that are quick to prep and cook, and/or dishes that offer portability for diners on the go?
Without a doubt convenience is here to stay. Convenience coupled with excellent quality and portability are what we strive to provide customers with. Fully cooked and ready-to-eat ingredients are one way for operators to provide creative meal solutions that deliver consistent satisfaction.
Has the rise of all-day breakfast inspired product development or influenced sales trends at Jones Dairy Farm?
What is interesting about the all-day breakfast trend is that tried-and-true, predictable offerings seem to be the main offerings. Product development and experimentation is necessary in general because there is a constant thirst for something new and exciting. What we are seeing is that sometimes items that have fallen out of favor, such as a traditional hickory smoked bacon, can be a real delight. Sometimes looking at products steeped in tradition are once again the exciting flavors of tomorrow.
What Jones Dairy Farm products can best help operators bring all-day breakfast to their menus in unique ways?
The Jones family has been making sausage on our family farm for seven generations, and selling it under the Jones Dairy Farm brand for six generations, building a reputation for quality products that include uncooked and pre-cooked sausages, ham and bacon. Our great, great, great grandparents had it right: Keep the ingredients clean and never skimp on quality.
We have a variety of pork, turkey, chicken and beef products. Our ready to eat hams and Canadian bacon are hardwood smoked and all of our products except for scrapple (which is made in a separate facility) are all certified gluten-free.
Philip Jones is the president of Jones Dairy Farm, a family-owned and -operated business founded by his great-great grandfather Milo Jones in 1889. Jones worked for more than a decade as a professional chef, and has been actively involved with The Culinary Institute of America since 2004. He is the sixth generation to lead the family business and the third member of the Jones family to be inducted into the Wisconsin Meat Industry Hall of Fame.
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