CHICAGO —Breakfast may be the most important meal of the day for operators looking to spark sales and improve margins, according to panelists gathered to discuss the topic during the National Restaurant Association Restaurant, Hotel-Motel Show. “[Breakfast] is about 35 [percent] to 38 percent of our revenue, and it has a lower food cost and higher profits than other dayparts,” said Courtney Parks, executive chef and an owner ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.