While a delightfully funny article it also touches on something I’ve thought about many times before: just how uniform basically 99% of all (American) restaurant breakfast menus are. It’s really quite extraordinary in some ways how these menus are nearly entirely interchangeable from on to another. They might have very small tweaks and of course the ingredient specifics aren’t exact (specific butter brands, slight proportion differences)but by and large you could predict with almost perfect accuracy every single item that a typical breakfast menu in the US might have.

And I feel like that’s really a missed opportunity? Like even recognizing that of all meals breakfast is the most “comforting” and the one most likely for customers to want familiar, at the same time there are so many unexplored variants using the same ingredients (as this article shows!) that almost no restaurants will ever experiment with or offer. Lunch and dinner menus have massive variation in comparison!