I'm curious about how many people would like to eat "non-breakfast" food for breakfast.
I sure would! I am trying to convince some restaurants to offer "regular" food for breakfast, if they possibly can -- even thought they aren't "diner-style" places.
Restaurant people: Does it require a great deal of resources to offer some of your lunch fare for breakfast? I guess it really depends on how your "kitchen" rolls. What are the biggest hurdles in this regard? I'm curious from a "learning about restaurants" standpoint.
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