Interjecting personality and variety into morning meals may be a winning strategy for building business. In fact, according to Datassential (2013), 70 percent of all breakfast operators added a new entrée to their menu in 2012, with egg dishes among the fastest-growing items. The same source reports that 48 percent of restaurants are now serving breakfast, up from 36 percent in 2007. Given today’s competitive picture, it pays to be on the lookout for ways capture a bigger market ...
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