Food News Media to host virtual networking discussion about breakfast trends.

During previous Virtual Meet Ups, leaders from restaurant brands across the U.S. had an opportunity to network, learn from each other, and share best practices. The next event—Virtual Meet Up: Breakfast—will happen on February 24.

Join the Discussion: Why Breakfast Isn't Dead

The COVID-19 pandemic isn’t over yet. While vaccinations have led to greater optimism that the worst is behind us, the mess that the pandemic has left in its wake is one that the restaurant industry will be dealing with for years.

Thankfully, operators are not alone in their struggle to recover from the pandemic. And now more than ever, industry professionals need to hear the voices of their peers for insight, direction, and support.

With this in mind, Food News Media—publisher of FSR and QSR—launched its Virtual Meet Up series, bringing together exclusive groups of restaurant professionals for education and engagement via Zoom. And the next edition of the series—Virtual Meet Up: Breakfast—will be hosted on February 24 at 2 p.m. EST.

“Restaurant leaders have always been collaborative and eager to support their peers, but that’s especially true during the pandemic,” says Food News Media editorial director Sam Oches. “With our Virtual Meet Up series, we’ve been harnessing that interest in collaboration and that need for support, bringing together restaurant professionals to meet each other, share ideas, and learn best practices for a range of subjects.”

To start the Virtual Meet Up: Breakfast, Oches will moderate a panel with Ricky Richardson, CEO of Eggs Up Grill; Betsy Hamm, COO of Duck Donuts; and Charlie Baggs, president and executive chef of Charlie Baggs Culinary Innovations. The event will then break out into roundtable discussions, allowing participants to network with each other and talk about all things breakfast, including how brands have adapted their breakfast business to the pandemic, opportunities for breakfast moving forward, and menu innovations that can work for any restaurant.

“A lot of people left breakfast for dead at the beginning of the pandemic, assuming the work-from-home trend and stay-at-home orders would decimate the morning daypart,” Oches says. “But restaurants have proven that breakfast isn’t dead yet. And in fact, the daypart still has a ton of untapped potential as we come out of the pandemic.”

Interested in participating in this free virtual event? Click here to submit your information. (Note: This event is for representatives of restaurant companies only.)

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.