It's no secret that the COVID-19 pandemic was particularly tough on breakfast—stay-at-home orders and working from home especially hurt the morning daypart. But breakfast isn’t dead; in fact, it’s already roaring back.
Food News Media, publisher of QSR and FSR magazines, hosted a panel of three breakfast experts to discuss how the pandemic has changed breakfast—and opportunities for breakfast innovation in the future.
Watch as 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, talk with Food News Media editorial director Sam Oches about how restaurant brands have adapted their menus and service after COVID-19, menu innovations for the breakfast and brunch dayparts, and ideas and innovations for launching or maintaining a thriving breakfast business going forward.
This panel was hosted in partnership with Johnsonville.