James Beard Award-winning chef John Currence started Big Bad Breakfast because he loves breakfast and strongly believes it's the most important meal of the day. When Currence talks breakfast, he means Southern breakfast, and the menu here is a tribute to scratch-made biscuits like his great-grandmother made, country ham, sausage patties that taste like his grandfather's, Louisiana cane syrup and grits.The chef and restaurateur founded the family-style restaurant in 2008, converting a small storefront in Oxford, Mississippi, into the kind of neighborhood diner or lunch counter he remembered as a kid. Since then, Currence and his team have spread that breakfast love into Florida, Tennessee, Alabama, South Carolina, Arkansas and Kentucky for a total 20 locations, with five added in 2023 alone. Sales skyrocketed last year too, increasing 45% year over year. Big Bad Breakfast is the antidote to grab-and-go morning meals; it's the kind of gathering place to sit awhile and enjoy scratch-made Southern specialties.
| Location | Oxford, Miss. |
|---|---|
| 2023 Systemwide Sales ($000,000) | $46 |
| YOY Sales Change | 46.0% |
| 2023 U.S. Units | 20 |
| YOY Unit Change | 33.0% |
| Future 50 Year | 2024 |
| Franchising | No |
*Technomic estimate
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