If your restaurant operation doesn’t currently run a brunch menu then there is a chance you’re missing out on a lot of revenue. With respect, there’s a host of considerations to take into account before jumping into bed with a whole additional service. With society embracing health trends as a whole and more early birds and gym-goers, a lean, appealing brunch or even to-go menu could be a viable addition.

Think smart, creative, and outside the box. Say goodbye to the Big American Breakfast and hello to seasonal granola, pannacotta, create-your-own power bowls, epic toasted sandwiches, churro or beet waffles, healthy loaded crepes. An attractive menu also draws patrons who may be interested in a brunch-time mimosa service. This is also a chance to capitalize.

Let your imagination run wild with exotic fruit juice mimosas using your volume sparkling to boost your profit, this also presents an opportunity for having a small number of options allowing you to cash in on the demand for personalization. The key to success is being unique. Develop a small repertoire of rotating options or a signature dish that keep patrons talking and coming back to impress or “woo” their friends. If RTDs spritzers align with your establishment, check out our friends at Chronicle Wines in Long Island, NY who are supplying foodservice and retailers with their new signature VINette - a breezy dry canned spritzer made with local grapes.

About the Author: 

Timothy Neumann is an Australian Nutritionist, Chef, Culinary Consultant and Freelance Writer based in Napa, California. As a regular contributor of recipes and wine pairings for Sommeliers Choice Awards, Tim will be your resident food guru and bring you awesome recipes. Tim’s approach to food is healthy, balanced and seasonal cooking to fuel a happy and productive mind! If you’re visiting wine country, get a taste of Australia meets Californian cuisine.