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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com