Brunch has become more than a meal. It is a social event, a revenue booster, and in many places a weekly tradition. In this episode of No Reservations, Kasey Anton breaks down the realities of adding brunch to your offerings, from the buzz it can create to the behind-the-scenes effort needed to make it smooth and profitable.
If you have ever wondered whether brunch could be your restaurant’s next big win, this episode helps you weigh the benefits, understand the challenges, and make a confident decision for your business.
You’ll learn
- ✅ How to decide if brunch fits your concept and audience
- ✅ Menu ideas that stand out in a crowded brunch scene
- ✅ Ways to market brunch to attract both new and repeat guests
- ✅ How to manage staffing and operations for a seamless service
Action steps to try this week
- Review your current menu and highlight items that could shift easily into a brunch offering
- Test one signature brunch dish as a weekend special
- Create a simple marketing push using photos or behind-the-scenes prep
- Evaluate staffing needs and identify who can support a brunch shift
- Walk through a brunch service flow to spot potential challenges
