THE CORE
BREAKFAST AT A GLANCE
THE CORE
Breakfast is fast, familiar, and full of opportunity. With hot and cold offerings from Kitchen Crafted and both grab-and-go and madeto-order options at Embers, there's something for every appetite.
Success comes down to doing the basics well great menus and consistent execution every single day.
SPEED IS EVERYTHING
Morning guests are in a rush–keep lines moving with batch-cooked basics and efficient service setups.
FRESH & TRAVEL-READY
Prep fresh and package smart. The easier it is to grab and go, the more likely guests are to return.
CATER TO EVERY CRAVING
Make sure your menu has something for everyone —a mix of hearty, sweet, and light options to match different preferences and routines.
BOLD MORNINGS BEGIN HERE
SPACE CONSIDERATIONS
Big or small, every station needs smart design. It’s not about how much space you have it’s how well you use it. Build your setup around the menu, streamline the flow, and let the breakfast magic happen.
SMALL SETUP, BIG RESULTS
STREAMLINE THE MENU
Stick to a tight core menu think breakfast sandwiches, oatmeal, and fruit and yogurt and do them really well. A smaller menu keeps prep manageable and execution fast.
OPTIMIZE THE SETUP
Maximize what you ’ ve got. Countertop equipment, cold boxes, and packaged pastries can help build a complete meal without a full kitchen setup.
PREP SMART
Bulk prep in the back can keep your front-line setup clean and fast. Batch cook proteins or eggs and restock hot wells as needed.
MORE SPACE, MORE POSSIBILITY
A larger footprint gives you the flexibility to elevate your breakfast game. With room to spread out, you can run multiple stations, add variety, and serve more guests faster. Thoughtful setup turns a big space into a big win.
BUILD A FULL TOPPING BAR
Offer a full spread of toppings—like hot sauces, jams, syrups, or fruit—to boost flavor, encourage creativity, and enhance value.
SPOTLIGHT THE SPECIALS
Feature LTOs and chef specials without disrupting your core setup. A dedicated spot keeps your menu fresh and gives guests a reason to come back.
LAYER YOUR LAYOUT
Use the space to layer service styles: hot buffet for variety, grab & go for speed, and made-to-order for custom builds. No bottlenecks, just options.
THE MENU
From full-service buffets to flexible grill stations, these templates make it easy to serve up a craveable breakfast. Use the menu that best aligns with your service model, space, and staffing.
DAILY FEATURE CARDS
These cards fit right into the menu base, making it simple to keep your offerings fresh and flexible.
HOT BUFFET
“Individual Pricing” template
AVAILABLE FORMATS
11 X 17" | Individual or Per Ounce pricing templates (print via FedEx)
8.5" X 11" Printable
Digital | Horizontal and Vertical
CONTINENTAL
AVAILABLE FORMATS
11 X 17" | Per Ounce pricing template (print via FedEx)
8.5" X 11" Printable
Digital | Horizontal and Vertical
CORE BREAKFAST GRILL
Best for stations that can run both sandwiches and made-to-order eggs.
AVAILABLE FORMATS
11" X 17" | Individual or Group pricing
(print via FedEx)
Digital | Horizontal and Vertical
MADE TO ORDER BREAKFAST GRILL
Use this editable template when you want to showcase your omelet or egg bar ingredients.
Streamline custom orders with grill tickets if kiosks aren’t available.
(Editable versions available on the MyCompass Embers page)
AVAILABLE FORMATS
8.5" X 11" Printable
Digital | Horizontal and Vertical
EDITABLE BREAKFAST GRILL
If you have a nontraditional space and need more customization, use the editable template.
AVAILABLE FORMATS
8.5" X 11" Printable
Digital | Horizontal and Vertical
SETTING UP YOUR SPACE
Every great breakfast starts with smart setup. Whether it’s a buffet, continental station, or grill, the key is creating clear flow, visual appeal, and speed. Every station should feel intentional and easy to navigate.
HOT BUFFET
Whether self-serve or staff-served, a successful hot buffet must be flexible, and guest-friendly—no matter who’s plating.
BUILD-YOUR-OWN FLOW
Set up your line to encourage customization even when served. Group toppings and sides together so guests can see their options and staff can move efficiently.
KEEP IT FRESH
Assign a team member to manage the buffet. Whether plating or monitoring, they should keep pans rotated, surfaces wiped, and the line looking full and clean.
SPOTLIGHT WHAT MATTERS
Avoid clutter by skipping full labels. Instead, use bold signage for featured items (like bacon) and QR code clings for full nutrition details.
QR NUTRITIONALS HOT BUFFET SIGNAGE
CONTINENTAL
Continental breakfast is all about fresh, fast, and functional. A well-stocked, well-organized continental station gives guests the freedom to build a quick, satisfying meal—perfect for early risers or those on the go.
LEAD WITH FRESHNESS
Showcase colorful, seasonal fresh fruit in chilled pans this is your visual draw and sets the tone for quality.
BUILD FOR FLOW
Set up your line so guests move logically: yogurt, fruit, then dry toppings. If offering oatmeal, keep it self-serve with toppings nearby to speed things up and ease pressure on the hot line.
WEIGH AND PAY
Label your price per ounce clearly, keep your scale clean and visible, and make checkout fast.
ADD-ON
Not shown but available in cold box to the left.
DID YOU KNOW?
COLD BARS WITH VIBRANT FRUIT DRIVE MORE SALES
Stations that showcase colorful fruit in matching containers consistently see higher engagement and plate builds.
BREAKFAST GRILL
From hot sandwiches to made-to-order omelets, the breakfast grill brings speed, flexibility, and flavor. Set it up for efficiency, keep it fresh, and make every order count.
SHOWCASE THE SANDWICH
Use sandwich bags and boats to display items clearly this speeds up service and lets the product shine.
MAKE IT CLEAR
Label all wrapped items in hot hold units. Guests shouldn’t have to guess.
MADE TO ORDER
Streamline custom orders with grill tickets if kiosks aren’t available. (Editable versions on Breakfast MyCompass page.)
SET PARS, NOT PILES
Avoid waste and keep quality high by producing in waves based on demand. Nothing beats a hot, just-made sandwich.
Not shown but available in cold box to the left.
DID
YOU KNOW?
A CLEAN STATION SIGNALS FRESHNESS - AND GUESTS NOTICE.
The grill is one of the messiest stations to run, but when it’s front and center, a tidy setup shows you take pride in the food and the experience. Coach your team to work clean and wipe often.
THE EXPERIENCE
Breakfast needs to be fast, portable, and easy to grab. Guests are short on time, so smooth service drives participation. Keep things fresh with rotating LTOs, premium add-ons, and presentations that draws guests in.
SMALLWARES
PACKAGING
Use packaging that’s built for speed—boats, bags, and cups should match the menu and make grab-and-go easy. Pre-portion when possible and keep the setup clean, neat, and grease-free.
Matching pans and utensils make the setup feel polished and intentional. Everything should fit cleanly no dents, gaps, or mismatched gear. the right tools make it
LIMITED TIME OFFERS
LTOs bring energy to every part of your breakfast program from the hot line, cold bar to grab-and-go sandwiches. Whether it’s indulgent, wholesome, or just plain fun, rotating specials keep guests excited and give you a chance to flex creativity.
MIX IT UP, BUT KEEP IT SIMPLE
LTOs don’t need to be complex. Go bold with familiar builds like Hot Honey Chicken Biscuits or Candied Bacon Sandwiches to make a splash without overwhelming the team.
SWEET. SAVORY. SEASONAL.
Offer a mix of craveable comfort (French Toast Bread Pudding), wellness-forward items (Chia Seed Pudding), and seasonal spins to appeal to all eaters.
PROMOTE IT LIKE YOU MEAN IT
Use bold signage and eye-catching visuals. Guests won’t crave what they can’t see so spotlight LTOs like Chicken & Waffles to drive demand.
LIMITED RUN = MUST TRY
The word “limited” creates urgency. Lean into that hype— make LTOs feel exclusive. Guests will come back just to see what’s new next week.
ADD-ONS AND CALLOUTS
Don’t stop at the entrée add-ons are low-effort, high-impact ways to boost both the experience and the check average.
ROTATE TO ACTIVATE
Swap signage weekly to keep visuals fresh and products top-of-mind. Eye-catching rotation creates curiosity and repeat visits.
POSITION FOR IMPULSE
Place high-margin add-ons front and center at the point of decision. Don’t make guests go looking they’ll skip it.
HIGHLIGHT THE HEROS
Candied bacon, bottled juice, cinnamon rolls these are your margin-makers. Feature them loud and proud.
BUILD THE PERFECT PAIR
Encourage simple pairings like juice + sandwich or yogurt + granola to boost check averages and guest satisfaction.
SMASH THE MORNING
Group all your essentials– avocado, toast, toppings– and don’t forget the toaster. Easy, fresh, and ready to build.
EXECUTION TIPS
A great breakfast starts before the doors open. From setup to service, it’s the small details that make the biggest difference.
START STRONG
Treat breakfast like a priority. Clear out lunch signage and snacks, fully stock coolers and coffee, and make sure the space is clean and ready before guests arrive.
THINK FAST
Set up with speed in mind. Use grab-and-go packaging, preportioned items, and clear labels so guests can move quickly especially during the morning rush.
OWN THE EXPERIENCE
Assign someone to oversee breakfast daily. From stocking to signage, having a dedicated person keeps things polished and on point.
LIMITED BREAKFAST SPACE? NO PROBLEM.
Even with space constraints, it’s important to offer some type of breakfast. Here are two simple setups that make it easy:
GRAB-AND-GO COOLERS
Stock a reach-in cooler with fresh fruit cups, yogurt parfaits, protein boxes, bottled juices, and cold brew. Add a magnetic breakfast sign to make it pop.
COUNTERTOP SERVICE
If you ’ ve got a register or coffee station, add a pastry case or basket of wrapped muffins and breakfast bars. Keep it simple but intentional.
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