Breakfast took a big hit during the pandemic due to the altered morning eating routine for many people who switched to working remotely during the pandemic. Foodservice operators are turning their attention to breakfast once again, according to foodservice market research firm Technomic. Here are a few “micro trends” from foodservice operators finding creative uses for breakfast proteins in their morning meal creations:
Wood-fired eggs — smoked bacon, wood-fired egg, cheddar cheese, and house biscuit (Chop Shop in Park City, Utah)