Adding weekend brunch boosted revenue. Learn how we crafted a winning menu with homemade biscuits and Italian sausage gravy. This unique approach fueled long lines, highlighting the power of quality ingredients and creative dishes. #RestaurantBusiness #BrunchIdeas #BiscuitsAndGravy #FoodBusiness #RecipeIdeas #BreakfastRecipes #RestaurantTips #MenuCreation #CookingTips #FoodMarketing
It caught fire like it’s our way to get in every Saturday, Sunday. We you know in 2018 we’re like look we’re still new. We’re that first year was but we have to drive more traffic. We have to create a better margin. We incorporated brunch righty food inherently has a better margin. So we added the weekend brunch in 2018. It caught fire like our way to get in every Saturday. So the share bowls one of the really brunchy ones is biscuits and gravy. You know how we make we make our biscuits from scratch. how we layer the dough becomes more crumbly versus a more like a sandwichy style, you know, biscuit. So, we’re using an Italian sausage to make our gravy versus your traditional sausage. So, a little bit different there, but in a approachable, more casual kind of setting. inciting. That’s we take pride in every dish.