American Egg Board launches Foodservice Recovery Program

Initiative to help drive traffic to independent restaurants and smaller chains that continue to struggle due to COVID-19.

October 13, 2020

2 Min Read
White eggs lined up in neat rows

The American Egg Board (AEB) has launched a Foodservice Recovery Program to help drive traffic to independent restaurants and smaller chains that continue to struggle due to the COVID-19 pandemic. The program offers resources and tools leveraging eggs to take advantage of drive-thru and carryout opportunities, along with a separate Boosting Breakfast Business initiative focused on encouraging diners to return to restaurants during the morning daypart.

“According to the National Restaurant Assn., one in six restaurants has closed either permanently or long term. Many are smaller or independent operators,” AEB vice president of market development Nate Hedtke said. "As a trusted partner to the foodservice industry, the AEB is committed to helping these smaller operators drive traffic back to the daypart we know best — breakfast — by leveraging the incredible egg’s versatility, functional benefits, nutritional profile and record popularity with consumers."

Created specifically to assist independent restaurants and smaller operators, the Boosting Breakfast Business initiative is dedicated solely to helping this segment of the foodservice industry regain their morning meal traffic. Using consumer insights, trend information and decades of research, the Boosting Breakfast Business online support system focuses on how to make, menu and market an optimal breakfast program. Each website section illustrates the top tactics for drawing in diners.

Off-premises focus

According to Hedtke, diners continue to be reluctant to return to their away-from-home eating patterns, and off-premises consumption is experiencing a historic surge in popularity. In fact, NPD Group reported that in the second quarter of this year alone, restaurant drive-thru visits rose 26%.

“Carryout, to-go, drive-thru — we see a significant opportunity to help independent operators capitalize on off-premises dining through innovative menuing of eggs,” he said.

To help foodservice operators take advantage of these growing dining opportunities, AEB has created a special edition of its "Incredible Egg Trends" series. The "Off-Premise Special Edition" uses digital and social platforms to share content through a selection of videos that highlight three essential elements for a successful off-premises program: preparation and build, flavor and packaging. Online tools and tips include practical egg-based recipes with simple ingredients, along with ideas for streamlining preparation methods and what packaging is best suited for off-premises dining.

“Independent operators comprise a crucial segment of the U.S. foodservice industry and play a critically important role in our nation’s culinary landscape. America’s egg farmers are invested in helping them take advantage of new opportunities to delight diners and meet consumers where they are with our perfect protein: the incredibly nutritious, versatile and delicious egg,” Hedtke said.

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