The Breakfast Day Part Is Reawakening
By Fern Glazer From Nation's Restaurant News
Published: Feb 23, 2021
With the morning commute gone from a car ride to a walk to the kitchen table, breakfast at restaurants has taken a beating. But these days the beleaguered daypart is on the upswing, with breakfast orders from quick-service restaurants down just 14% in the year ended in December. In April, at the height of the shutdown, QSR concepts saw breakfast orders decline 35%.
One major contributor to the lift are chain and independent operators that have been beefing up breakfast menus with comfort-food favorites, indulgent innovations and dishes that transcend dayparts.
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When pandemic restrictions left most of Orlando, Fla.-based Another Broken Egg Café locations shuttered, the full-service breakfast, brunch and lunch chain pivoted to takeout and delivery and experimented with portable items.
“We pivoted into to-go quickly and that paid off big time,” said Paul Macaluso, Another Broken Egg’s CEO and president. “We did try some things — handhelds, portables — but that didn’t work for us at all.”
What has worked, said Macaluso, is serving up the same high-quality, indulgent breakfast dishes customers craved pre-pandemic, such as shrimp and grits, $14.95; chicken and waffles, $11.29; and classic French toast, $11.59.
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Seasonal specials and LTOs have also been a hit for Another Broken Egg, most recently, a citrus, honey and fig pancake and a smoked salmon scrambler.
Read The Full Story At Nation's Restaurant News
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