What I do
Brunch and breakfast menus
Busy mornings that hold up all day. Brunch and breakfast are my kitchen: dishes that look right at ten and still hold up at two.
Menu
Brunch &
breakfast
- For
- Cafés, all-day and brunch rooms
- Built for
- Volume, plate after plate
- Includes
- Weekly specials, if you want them
A service
From first prep to last plate.
How I build a brunch menu around the way a morning actually runs.
The morning, course by course
Prep that matches the day
Before the doorsMise en place sized to the covers you expect, so nothing runs out at eleven and nothing is thrown away at three.
Dishes the line can send fast
The first rushEvery dish built so one cook can plate it quickly and the same way, even when the tickets stack up.
Eggs, toast and coffee timing
Mid morningThe small things that slow a brunch line down: eggs, toast, sides and the pass, all timed to go together.
A menu that turns
Into lunchDishes that carry from breakfast into lunch, so the kitchen does not have to reset halfway through.
Costs and specials
After serviceEvery plate priced before it goes on the menu, and a weekly special to give regulars something new.
Good to know
Can you change only part of my menu?
Yes. Some jobs are the whole menu, some are only brunch or a few dishes that slow the line down.
Will the dishes be costed?
Yes. Every dish is priced before it goes on the menu.
Do you train the team on the new menu?
Yes. A menu only works when every cook can send it the same way.
Covers
Busy rooms I cooked in.
Today’s specials
Drake & Morgan
400 to 500covers a day, by my count
And up to 2,000 on a busy Christmas day.
Aubaine
180+guests a service