Break Into Brunch

April 2016

Brunch is an underexplored dining occasion that presents a profitable opportunity for many chefs and operators throughout the foodservice industry. A combination of the best foods breakfast and lunch have to offer, this mid-morning meal is finally making a comeback.

The resurgence of brunch can be attributed to the fact that many Americans are seeking an indulgent morning meal on the weekends, but they don’t have the schedules to accommodate breakfast hours. Consumers are also turning to brunch for friends’ and families’ outings on the weekends. It’s more than a meal, it’s a social gathering.

You can take fuller advantage of your operation by serving brunch. Since most establishments are already open during brunch hours, operators are already paying rent or utilities. Many chefs report that they serve more diners in one weekend brunch shift than on any individual mid-week night.

Answer diners’ call for brunch with these great-tasting turkey recipes:

  • Turkey Burger Benedict: With a poached egg and jalapeño hollandaise sauce, this freshly grilled turkey burger makes a mouthwatering brunch offering. Pair with crispy hash browns and a spicy Bloody Maria to create a signature special.
  • Ruffled Crêpes Isabel: Light and fluffy crêpes are filled with a delicious mixture of eggs and crispy turkey bacon for an eye-catching brunch option.
  • Turkey Sausage Migas: Turkey sausage links, chili powder, Jack and Cheddar cheeses, yellow onions, green and red peppers, and crispy corn tortillas in a fluffy egg scramble.

Browse our Culinary Center for more go-to brunch ideas.


Ferdman, Roberto and Ingraham, Christopher. How Brunch Became the Most Delicious—And Divisive—Meal in America, The Washington Post. April 10, 2015.

Frost, Peter. Why Some Chicago Chefs Think the Future of the Restaurant Biz is Brunch, Chicago Business. May 30, 2015.

Byrd, Emily. The Dawn of Daylong Breakfast, QSR Magazine. February 2015.

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