Breakfast may be the least patronized day-part of the breakfast-lunch-dinner trinity offered in most college dining facilities, but eggs and bacon sizzling on the grill and an assortment of sweet, crunchy cereals draw respectable numbers of patrons nonetheless. Campus dining operators report that many students are up in time to get breakfast before their first classes begin, and traditional breakfast fare still rates high with consumers. But foodservice operators also know that the foods considered to be "traditional" in any given population vary by region.
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