Everybody’s familiar with food delivery by this point, and terms like ‘curbside’ and ‘take-out’ have been staples of the F&B industry throughout the pandemic. But for a brand like Muffin Break, which primarily serves low-cost baked food and hot drinks, how do you adapt to the widespread shutdown of brick-and-mortar locations? 

The answer lies in the concept’s adaptability, and the varied investment models that have taken the brand from shopping centers to train stations, soft play areas, and even extensions of existing QSR businesses. 

It hasn’t always worked – with Muffin Break failing to make waves in countries like India and Indonesia – but for Natalie Brennan, general manager, Muffin Break’s versatility is its saving grace during these challenging times. 

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