TJ’s at The Jefferson Hotel in Richmond, Va., is similar to many other full-service restaurants around the country in that its most popular breakfast item is two eggs, any style.
After that, though, Greek yogurt with granola and fruit comes in at No. 2.
“We sold almost 400 servings in three months,” said TJ’s chef Patrick Ehemann.
TJ’s customers aren’t the only ones ordering yogurt. The cultured dairy product now rank
All access premium subscription
Why Upgrade your account?
NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.
Questions about your account or how to access content?
Contact: Desiree Torres [email protected]
Already a member? Please log in.