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The article reports on the new breakfast in the classroom program instituted by several elementary schools in Virginia. Students at Birdneck, Luxford, Shelton Park and Bettie F. Williams schools pick up two wax paper bags from carts outside their classrooms when they arrive each morning. One bag holds a breakfast entree, while the other bag contains a carton of milk and one of juice. At the four participating schools, about half of the students are buying breakfast.

Presents various recipes which can be used for breakfasts. Ingredients for the recipes; Methods for the preparation of the dishes.

Focuses on brand-name food products for the breakfast segment of the food service industry of the U.S. Popularity of breakfasts through vending machines; Impact of brands on breakfast sales; Importance of offering variety in breakfast menus.

Offers a look at the breakfast speed-of-service of some corporate cafeterias in the United States. Toyota Motors of Indiana in Princeton, New Jersey; Electronics Arts in Redwood City; Merrill Lynch & Co. in New York; American Re-Insurance in Princeton, New Jersey.

Provides information on the preparation of some breakfast recipes. Buttermilk scones; Breakfast pizza; Texas toast; Burger cackle; Donut fritters.

Discusses how the operators across the United States are dishing up innovative choices for children to eat breakfast everyday. Food that catches children's attention; Do-it-yourself style for kids; Using mobile carts for providing breakfast. INSETS: Hand-held breakfast fits the bill.;St. Paul (Mn) school's cheesebread..

Reports that the more retailed the breakfast program is, the better the customer response. Increase in grab-and-go breakfast; Packaging of breakfast; Marketing of hot cereals. INSET: Lockheed Martin (Orlando, Florida) breakfast burrito..

The article features U.S. foodservice operators that offer customized breakfast to cater to busy customers of all ages. Cited here are the breakfast dining carts serviced by Whitsons Culinary Group in the New Britain School District in Connecticut, trendy to-go items prepared by Chef Eddie Childers from The Bakery at Sullivan University in Louisiana and customized breakfast meals served by Gourmet Dining at Dress Barn's base in New York. Popular food and beverage offerings are also cited.

Focuses on convenience, pre-made breakfast foods. Approaches used to improve sales of breakfast foods; Flexibility offered by prepared food products; Breakfast food program offered by Bergeron.

Deals with online chats held by the American School Food Service Association, regarding breakfast programs and universal feeding. Way to overcome time travel problems in feeding breakfasts to kids; Tips on expanding breakfast programs; Approach in budget-balancing in feeding students.

Reports on the popular breakfast items at some companies' cafeterias in the United States. Orchard Oatmeal at Lied Conference Center; Popular breakfast item at NBC Studio; Biggest seller at Emerson Motor Company.

Presents several breakfast recipes. Spinach Crepe With Seafood; Cinnamon Rolls; Orange French Toast; English Muffin With Ham and Cheese.

Provides information on innovative ideas to increase student breakfast participation at some school cafeterias in the United States. Promotional giveaways; Popular breakfast foods among students; Breakfast choices for students; Free breakfasts.

Provides information on grab-and-go breakfasts at the cafeterias of some companies in the United States. Convenience of grab-and-go breakfasts for employees; Breakfast foods at the cafeterias; Cost of the breakfasts.

Focuses on the serving of baked goods throughout the day in hospitals and healthcare centers. Examples of lunch for breakfast menus; Variations in lunchtime menus from breakfast leftovers; Baked products which are sold throughout the day; Example of muffin recipes.