Restaurants are appealing to consumers’ increased desire over the past five years for more healthful food at breakfast, while also targeting their desire for slightly exotic tastes and food that travels well, according to menu research firm Datassential. Analyzing the more than 7,000 menus in its MenuTrends platform, Datassential reported that yogurt is now on 36 percent more breakfast menus than it was in 2008. That’s followed by frittatas, which are on considerably fewer ...

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