Eggs are having a moment. From breakfast-for-lunch cravings to protein-packed pancakes, restaurant brands are paying attention to how GLP-1s, protein demand, and changing eating habits are reshaping the way guests think about breakfast, brunch, and everyday menu innovation.
This Hospitality Hangout short looks at why the egg may be more relevant than ever for restaurant operators, breakfast brands, and anyone watching the future of foodservice.
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