Snacks were big last year, and that should continue in 2014. But there’s an even a bigger trend now into which snacks fit: flexibility. Customers want breakfast, lunch and dinner at various times in the day and they’re also looking for smaller portions to tide them over until their larger meals.

McDonald’s is experimenting by serving a few menu items from each daypart after midnight. Some restaurants are selling burgers all day. Others are offering items such as yogurt parfaits – originally meant for the morning daypart – any time.
Flexibility gives QSRs an ability to offer items that appeal to a wider range of consumers, such as those seeking gluten-free options. Additionally, flexibility could also assist those QSRs that are seeking to participate in the better-for-you trend.

Source: 8 Fast-Food Trends for ’14. (January 2014). QSR Magazine.

Published by dkachiros

My purpose is simple – to identify the authentic potential in brands, discover their beautiful truth and inspire them to tap into their purpose or their raison d'être (reason for being). This is a brand’s beautiful truth. Establishing that truth opens the door for fresh approaches and ideas that are unmistakably true to brand, yet breakthrough for consumers – suited for building businesses. It’s all about shattering category conventions, finding permission for new territory and ultimately building relevance and more meaningful experiences at every moment along the journey. I pride myself on getting people to fall in love with the brand, be it for the very first time and or all over again. Feel free to reach out to me if I can help in any way. Dixie Kachiros dkachiros@gmail.com dkachiros.com 214-596-8468

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