Early birds get breakfast as corporate chefs wake up to the lucrative morning daypart


For a long time breakfast has been a kind of menu stepchild, a slow growth category that often lacked the excitement of high-profile categories like sandwiches and salads. But last year revealed a change in breakfast's status as corporate chefs have directed their creative energy toward the morning daypart and added luster to the segment.

They make a good cup of coffee.Quick-service chains have been engaged in confrontations over caffeine as coffee wars have broken out

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