Starbucks recently expanded its breakfast range with the addition of a new oatmeal flavor. In recent years, the global coffee shop chain has made a strong effort to bolster its early-morning menu. Now it is giving consumers even more breakfast options with the addition of a sweet and savory oatmeal.
Starbucks' new Dark Chocolate and Caramelized Banana Oatmeal is a seasonal breakfast dish introduced as part of the brand's fall 2016 menu. The dish itself consists of a traditional oatmeal base topped with a sweet banana compote that is heated and caramelized to a brûlée. The oatmeal is then finished with a mixture of sweet and savory toppings, which include roasted almonds, salted toffee bits and pieces of single-origin Columbian dark chocolate.
Starbucks' new oatmeal flavor demonstrates the brand's continued effort to provide a wider range of early-morning options that go beyond the standard breakfast sandwich.
Autumnal Coffee Shop Breakfasts
Starbucks' New Oatmeal Flavor Features Sweet and Salty Toppings
Trend Themes
1. Expanded Breakfast Range - There is an opportunity for coffee shop chains to innovate and expand their breakfast menus to attract more customers in the morning.
2. Sweet and Savory Combinations - Developing breakfast dishes that combine sweet and savory flavors can create unique and appealing options for consumers.
3. Seasonal Menu Offerings - Introducing seasonal flavors and dishes can help coffee shop brands generate excitement and keep customers engaged.
Industry Implications
1. Coffee Shop Chains - Coffee shop chains can benefit from exploring new breakfast options and flavors to attract more customers and increase morning sales.
2. Food and Beverage Manufacturing - Manufacturers have an opportunity to develop innovative breakfast products and toppings to meet the demand for unique and delicious morning options.
3. Culinary Consulting Services - Culinary consulting firms can assist coffee shop brands in creating and implementing creative menu options that cater to a variety of tastes and preferences.