When it comes to industry trends, it was only a few months ago that Bob O'Brien, president of NPD Foodworld, told attendees at RESTAURANT HOSPITALITY'S Concepts of Tomorrow conference that breakfast is the bright spot in all dayparts. This month's recipes provide some rise-and-shine ideas that can put your breakfast and brunch menu on the local map of appetizing places to start the day. In Chicago, Orange is a brunch spot known for its inventive dishes and freshly squeezed juices. Hip ...

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