From a small neighborhood restaurant
to a nationally known breakfast spot

Matt’s Big Breakfast started as a small husband-and-wife team set on making a difference in their neighborhood.

From the beginning, the mission was simple: to elevate a common meal – breakfast – to an uncommon level. We are committed to sourcing great ingredients and preparing every plate to order, every time.

Our thick-cut bacon and sausage comes from local butchers. We only use cage-free eggs, real butter, extra virgin olive oil, organic milk, hand-squeezed juices, locally roasted small-batch coffee and artisan-baked breads from a local bakery. We do it all in compact spaces and operate efficiently during peak times of the day.

Serving breakfast and lunch only, we cater to a diverse crowd without much of the long hours and staffing complexities that weigh down other full-service restaurants. Best of all, our guests love us as much as we love them. All the word-of-mouth advertising, lines out the door, repeat customers and stellar reviews prove it.

Now, we’re looking to join forces with other passionate restaurant professionals and spread our creatively-developed menu and friendly dining experience to more loyal fans – while leveraging some of today’s most compelling growth trends in foodservice.

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