Corporate Chefs: Breakfast Appeals to Customer 24/7
By: Bret Thorn
Published: May 10, 2021
The breakfast daypart has taken a hit during the pandemic as many commuters stopped commuting and ate their morning meals at home, but the low-cost, highly satisfying foods associated with breakfast have migrated to other times of day as work patterns shift and solo diners don’t have to worry about what others think of their choices.
That was one of the many lessons learned in a two-part “Idea Exchange” with corporate chefs and marketers called “The Rebirth of Breakfast,” hosted by Nation’s Restaurant News and sponsored by Johnsonville Foodservice.
“During the weekdays pre-pandemic, nobody was really drinking and nobody was overindulging.” said Jason Knoll, vice president of culinary for Another Broken Egg Café, based in Orlando, Fla. “And then everybody's working from home, so their bosses don't know where they are. We have sold more alcohol on the weekdays and more indulgent items on the weekdays than we ever have.”
Read the full story at Nation's Restaurant News