How to Make Brunch Season Extra Special


In a culinary landscape where celebrations are synonymous with feasts, one meal stands out: brunch. Once a meal for the affluent, brunch has become a widespread social event, especially during special holidays. As operators capitalize on its popularity, brunch season has become a lucrative business opportunity, offering a fusion of breakfast and lunchtime favorites. For operators who deal with persistent labor shortages, the allure of brunch lies also in its potential for labor-saving strategies. 

‘Tis the Season for Brunch!

For many years, brunch was a secret occasion. First introduced in 1895, brunch was enjoyed mainly by the upper crust of society and almost exclusively served in hotels and high-end restaurants. Brunch was the perfect way to dine after partying the night prior without getting up early for breakfast.

Brunch is much more commonplace these days, and all kinds of foodservice businesses and restaurants serve it weekly (or monthly). Thanks to social media and a more flexible workforce, more people are toasting brunch than ever before.

Several spring holidays, such as Mother’s Day and Easter, lend themselves to brunches. In fact, a survey found that 30 percent of respondents planned a Mother’s Day brunch with their families. 

Tips for Streamlining Brunch Preparation

Although brunch can be lucrative for operators, managing a commercial kitchen and providing an excellent customer experience requires a delicate balance. Fortunately, with the proper preparation, brunch can become a central component of any foodservice business model.

Craft an Appealing Menu

Brunch is the perfect excuse to create a unique menu incorporating old favorites with new and improved dishes. Operators can use a pre-fixe menu system or allow customers to choose items a la carte.

Having a new brunch menu means storing and preparing unique dishes. If brunch is only available for a special occasion (like Mother’s Day), there are fewer logistics to consider. However, if a restaurant wants to add brunch to their weekly or monthly lineup, they must plan accordingly to mitigate potential setbacks.

Create a Welcoming Atmosphere

One of the best things about spring and summer holidays is that they allow guests to enjoy their meals outside. Al fresco dining is in much higher demand, thanks partly to pandemic-era rules that limited indoor seating. Now, customers expect restaurants to have a mix of indoor and outdoor options, particularly when the weather is pleasant.

Unfortunately, the weather can change at a moment’s notice, so operators must be adaptable. For example, standing or ceiling fans can help guests stay cool during the year’s hottest months. Similarly, umbrellas and awnings can keep harsh sunlight (and rain) at bay.

Finally, pests can ruin an otherwise pleasant meal, so operators must have plans to contend with uninvited guests like mosquitoes, ants, and other flying insects (such as bees and wasps).

Focus on Service

While some restaurant meals are consumed quickly, brunch is where guests can relax, enjoy beverages, and socialize to their heart’s content.

So, customer service is imperative for customers to get the best brunch experience possible. The longer guests stay, the more likely they’ll keep ordering more rounds of drinks and appetizers, making the meal even more lucrative. A popular brunch day sometimes helps smooth out sales inconsistencies throughout the week.

Enhancing Efficiency and Quality to Serve Brunch Quicker

Labor shortages are still a massive headache for operators across the foodservice spectrum. Fortunately, equipment manufacturers are picking up the slack with high-tech devices that can do more with less.

For example, the TurboChef Plexor is a multi-purpose combination oven that can prepare multiple dishes simultaneously. With programmable settings and automatic sensors, workers can ensure consistent results without needing much culinary experience. Instead, a chef can program recipes into the oven and feel confident it will produce high-quality dishes every time.

Similarly, Vitamix blenders allow operators to incorporate more options into their brunch menu. Because Vitamix is designed for heavy use, it can make batch after batch of blended cocktails or soups without overheating or breaking down. 

No matter the menu being served, Alto-Hartley has the right foodservice equipment to make it happen.

Visit our showroom (open to the public!) to find the best equipment to serve the best brunches: