Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Brunch Became the Most Profitable Meal
Lucas and Luna break down how brunch transformed from a weekend afterthought into a revenue powerhouse for American restaurants. Using the specific case of New York's Balthazar—which reportedly does 40% of its weekly revenue on Saturdays and Sundays combined—they explore the margins behind $18 eggs Benedict, the psychology of bottomless mimosas, and why the late-morning slot has lower labor costs than dinner service. They also discuss the rise of brunch-only pop-ups and how independent operators are tweaking timing and pricing to capture the Sunday crowd without alienating regulars. A…
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