(Continued from page 1) 6. Day for night. Consumers are less likely to eat according to a three-square-meals schedule; they nosh, skip meals, eat breakfast for dinner and vice versa. More restaurants are introducing innovative breakfast items—like chicken, turkey or steak breakfast sandwiches or super-spicy wraps with chipotle or Sriracha—often available all day. And while breakfast-and-lunch-only concepts are building a niche, other operators are promoting late-night ...

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