The Brunch Menu – A Profitable Repast

Brunch is a combination of breakfast and lunch eaten usually during the late morning to early afternoon, generally served from 10am up to 2pm, and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it.

The Brunch, was originally conceived for the wealthy as an elaborate drawn-out affair, who essentially looked forward to a relaxed laid-back Sunday morning at their favorite restaurant.

The restauratuer, on his part, realized the business importance of his target audience in the weekends, and has conceived a menu that was a delectable mix of the breakfast and lunch. In a typical QSR, the brunch menu may include the basics of breakfast ( bread, eggs, fruit juices, sandwiches, cheese, tea/coffee) as also a wide spread of the lunch meal ( corned beef hash, hams. sausages, bacon, clam chowder, seafoods etc ).

The Rising Popularity Of Brunch

• Brunch has a dedicated following : Considering the meal’s upper-class roots, and reality that spending money on brunch, especially when it entails pricey cocktails, requires a bit of disposable income, you might also expect brunch searches to be correlated with income.
• Brunch offers the ultimate indulgence during the weekend. Days become delightfully leisurely when you can order a plate of eggs Benedict at 1 p.m. You can sleep another hour or two, nurse a mean hangover, or get ready for a mid-morning gym class without having to skip breakfast or be limited to the lunch menu.
• One of the most enticing qualities of brunch is that it appeals to all types, across all demographics.. Families can coordinate a simple meal out, knowing there will be something for everyone to enjoy in a laid-back environment. Health aficionados can enjoy an early lunch that incorporates nutritious (and delicious) ingredients.Retired married couples,a group of friends and the gourmets too look forward to a good time.
• Breakfast isn’t the family affair it used to be ( in the US). The meal, in its traditional form, has been on the decline for more than two decades now. The youngsters ( one out of four, at least) are choosing convenience foods in the fast food space for their daily breakfast. This has opened the door for brunch – to be eaten on weekends when schedules aren’t quite as tight, and cravings having built up over the week.
• Brunch is inextricably tied to drinking culture. Not only did the meal popularize the habit of daytime drinking, but it gave birth to several cocktails, like the Bloody Mary and Mimosa. In fact, it’s attributed with spreading the now common practice of mixing alcohol with juices and other drinks.
• The popularity of the brunch have induced the restaurant and hotel fraternity to extend it’s offers for special occasions, such as weddings, Valentine’s Day, St Patrick’s Day, Mother’s Day, Father’s Day, Thanksgiving, Christmas, New Year’s or Easter. And these form a major part of the restaurateur’s bottom lines in recent years.
• Guy Berringer, a British writer, opines that by eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.
• The notion that a meal could improve tempers, boost happiness, and wash away lingering stresses might have been a bit far-fetched. But brunch has actually proved more significant, both culturally and historically, than many might realize.

Although brunch has trickled down from its privileged beginnings, it remains a signifier of class. In the same way that the opening of higher end coffee chains, like Starbucks, says something about the current socioeconomic makeup of a neighborhood, so too does the local ubiquity of brunch menus.