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Breakfast Meeting Culture Faces Shift Post-Pandemic

For many professionals, the allure of breakfast meetings, characterized by white tablecloths and swift service, is a fading memory from before the pandemic. Lisa Duarte, a prominent lobbyist and attorney, reflects on the missed opportunity for early morning engagement, especially at established venues like Chicago Cut Steakhouse, renowned for hosting political figures and celebrities alike.

Duarte, who represents significant clients such as the NFL’s Chicago Bears and the MLB’s Chicago White Sox, appreciates the exclusivity and professionalism that breakfast meetings provided. “It was a classy environment where business could thrive while maintaining a sense of privacy,” she shared. “Breakfast is about starting the day with a fresh perspective and having meaningful conversations, all within an hour.” However, she notes, such venues have become increasingly scarce.

The pandemic significantly impacted the food and beverage landscape, creating lasting consequences for the breakfast segment. The fluctuations in the economy compelled establishments to make substantial cuts, and many saw labor shortages and supply chain issues as further challenges. Five years later, the pressing question remains: should the industry adapt further?

JC Ricks, co-owner and executive chef of Dandelion Cafe in Houston, confirms that even traditionally affordable breakfast items have faced price surges. “Our core ingredients such as eggs, flour, and pork have become costlier due to supply chain disruptions,” he commented. These staples are crucial for many breakfast dishes, and their rising costs challenge the viability of offering a traditional breakfast menu.

Interestingly, not all establishments are curtailing their offerings in response to inflation. Earlier this year, Delmonico’s in New York City made headlines by reintroducing its eggs Benedict for $27, with an extravagant “royal” version priced at $52, featuring luxurious ingredients like Maine lobster and black truffle. This shift could indicate a consumer willingness to splurge, contradicting the typical perception that breakfast is the most economical meal of the day.

The economic climate may also trigger a nostalgic pull towards simpler breakfast options. The past, characterized by a more structured breakfast routine—early commuters, face-to-face business discussions, and solo coffee drinkers—has shifted dramatically. Kao Saelee, owner of The Peach in Oakland, observes that flexible working conditions have led to unpredictable breakfast crowds, forcing many dining establishments to rethink their approach.

As a result, numerous restaurants, whether independent or part of a chain, have adapted their menus to align with current consumer behavior. Many are shifting towards all-day brunch, catering more to leisure customers rather than a conventional morning rush linked to business meetings.

Duarte has raised concerns about the implications of these changes for professional women. Early-morning meetings typically convey a clear business-focused agenda and tend to prioritize a sense of professionalism, in contrast to later social gatherings over drinks. “The morning slot sends a message that this is primarily about business,” she explained, highlighting the social nuances of dining times.

Furthermore, she has noted the increasing frequency of lunch and dinner meetings accompanied by alcohol, which can blur personal boundaries. “People often suggest a drink for lunch or dinner, which lacks the defined conclusion that breakfast holds,” Duarte pointed out.

Consequently, Duarte has taken the initiative to advocate for the revival of breakfast services at Chicago Cut Steakhouse. She envisions a subscription model that could help re-establish weekday breakfast meetings, providing a necessary setting for professionals like her seeking to conduct business effectively over a meal. For now, the restaurant has opted to maintain its focus on lunch, brunch, and dinner.

“We’re missing that premium space to solidify important deals and relationships,” Duarte lamented. “For busy professionals, nothing compares to the efficiency and impact of breakfast meetings held at venues designed for such purposes.” With her persistent advocacy, the hope remains that breakfast gatherings will once again take center stage in the professional world.

Source
www.foodandwine.com