If opting for brunch or buffet style service, add distinct elements and budget for increased labor to create specialty menu items and staffing.
- Staff each station separately with servers who can explain the various items, serve them, and keep the area presentable.
- Review the specials and menu items with the staff and educate them so they can confidently present all menu items and trivia, such as explaining the origination of the item or traditions associated with different foods.
Most restaurants will feature some style of brunch or buffet with the usual array of food stations (such as carving, omelet, bread and pastries, seafood, meats etc.). However, distinguishing yourself from the competition is surprisingly simple. In addition to providing traditional food stations, include one of the following:
- A fresh juice and smoothie bar
- Made to order items such as crepes, fish, seafood, vegetables, or stir-fry foods
Other Tips
- Décor: Utilize a theme to design and feature signature items, such as an International Easter Brunch. Not only would such a theme accommodate a unique mix of traditional Easter foods from around the world, it could include American foods.
See Holiday Menus: International Easter Cuisine
- Kids Only: Customers most often include children, so consider featuring a kids' buffet and offer adult foods in kids' sizes -- a mini-omelet, mini-burger, silver dollar size pancakes, miniature waffles, etc.
- Flowers: Because the season is distinct in color and bloom, be sure to display a medley of fresh flowers on buffet tables, carving tables, and dessert bars. The hostess desk, the bar, dining tables, and the ladies room are also great places for floral displays. If possible, avoid scented flowers. Many people are highly sensitive to floral fragrance, the aroma of foods, not flowers, should be the focus.
- Freshness: Don't forget about herbs, spices and edible flowers. Not only are they visually appealing, they are practical in culinary applications. Place arrangements in small bowls and pair them with menu items. For example, edible flowers are great in salads, so include them in salad stations. They will add color as well as taste. An array of herbs near meats and seafood is also appropriate.
- Colors: When choosing linens for tables and displays, it is important to be consistent in color coordination. Pick a palette of either soft colors; such as mint, lavender, and peach; or bright colors, like yellow, orange, and blue. Mixing the two palettes can be challenging, but simplicity and consistency is key. Also consider the final appearance of menu items. Food is a great source of color. Linens should enhance the appearance of food. The two should be complimentary, not competitive or clashing. Try to coordinate with existing inventory. For example, utilize white linens and napkins and budget for fresh flowers.
Sources: International Mass Retail Association, Nation's Restaurant News