To do well at breakfast you need to learn how to make eggs. For example, the French omelette omelette, the perfect poached egg, the perfect scrambled and fried egg. The first cuisine any chef's going to learn is eggs, and then soups. No food is more sobering than eggs.
It's important to note one thing about breakfast, don't put or put too much of anything overly flavored, like garlic. No one wants to talk with the smell of garlic early in the morning.
And then there are the beverages. It's hard to get fresh-flavored, medium-temperature coffee in China. It's also hard to get juice squeezed on the spot in restaurants.
The last thing you need to do is to prepare food that is not on the menu, but can be put out ready-made but fresh, such as sandwiches, almond croissants and cookies (which of course you have to make yourself, or they won't be fresh overnight). Not everyone has time to sit down and eat, and maybe someone grabbed a coffee and sandwich and rushed off to work.
There are 3 important things to remember about cooking, use local food and don't copy western menus exactly. Ingredients that are not available you can develop your own flavors instead.
Change the menu regularly. In foreign countries, because of the different seasons, restaurants will choose to use fruits and vegetables from different seasons so that they can get the freshest flavor.
Control the ingredients. It is better to use a small variety of ingredients to play with variations than to buy a large number of ingredients to let after leaving too much food that is not fresh. Ingredients should always be fresh, and don't be afraid to throw out ingredients that aren't fresh (of course your goal in the end is to never have to throw anything out).
My girlfriend and I's favorite breakfast dish when we go to a cafe is eggs benedict, which is just lightly cooked poached dangles on fresh toast, drizzled with a hollandaise sauce made from lemon and egg yolks.