The Lucrative Economics Of Brunch

November 23, 2016 in Daily Bulletin

Meredith Heil outlined a chef’s perspective on weekend brunch:

  • Know how a lot of stuff closes on the weekend? That includes food delivery vendors. What you’re eating for brunch on a Sunday is probably leftovers from the preceding week.
  • Speaking of weekends, professional kitchen staff enjoy their time off too. The people making your brunch are the B-Team who don’t have the kind of seniority or experience to avoid the weekend shift.
  • Not that you need professionals making brunch food. A waffle, after all, comes from a waffle-maker. But while costs are low, the prices are almost as high as for a regular meal, making brunch a profitable offering for restaurants.

Read more confessions of brunch makers on Thrillist.