Sponsored by Dawn Foods.
Try to differentiate your concept from the bakery. Identify those items the bakery is not offering and make a point of featuring them — whether they might be a line of scones or biscuits. Also, about 50 percent of breakfast sales are take-out, so focus on handheld, portable items. And to get that homemade feel, work with a supplier who can customize recipes for you with pre-baked or speed-scratch items your employees can finish in the restaurant.