In the restaurant world, it doesn't matter where trends come from: what matters is knowing how to read them, interpret them and translate them into experiences consistent with new lifestyles. Customers change habits, schedules, dietary needs and expectations: the task of an entrepreneur is to intercept the signals and transform them into opportunities. One above all? Brunch.
What is brunch and why is it an opportunity for restaurateurs?
Born in Anglo-Saxon countries, brunch is the union between breakfast (breakfast) and lunch (lunch). It is a meal that takes place in a rather wide time slot, usually between 10:30 and 14:00, and which leaves great freedom in the gastronomic proposal, alternating sweet and savory, hot and cold dishes, express or over-the-counter preparations.
While the buffet model is the most recognizable, many restaurants are moving towards lighter formulas, with dishes a la carte meant to be shared or served in small portions. What makes brunch even more interesting is its connection with free time: it is an informal, relaxed moment, often associated with the weekend and it is ideal for those who have an outdoor space, a terrace or even just a few tables on the street.
From the point of view of a restaurant entrepreneur, brunch is uan opportunity to expand service time slots, optimize the kitchen in traditionally closed moments and attract a wider audience, from families to young people, to those who work in smart working and are looking for an alternative to the classic lunch. With the right proposal, it can become a regular, high-margin event.
What to Make for Brunch, From Mini-Toasts to Muffins
For those who already have a business up and running, setting up a brunch offer can be easier: knowing your customers' tastes, habits and preferred time slots allows you to make more targeted choices. But even those who are starting from scratch or want to try something new can build an effective menu, as long as they keep in mind that brunch is a complete and abundant meal, which must satisfy both those who want something sweet and those who prefer something savoury.
Some savoury suggestions
A good starting point is to balance light proposals and more substantial dishesOn the savoury front, you can range from small appetizers such as mini-toasts, quiches, grilled vegetables or single-portion omelettes, to more “lunch-like” options such as savoury pies, eggs in various variations or dishes with cereals and legumes. The important thing is to focus on variety and the possibility of composing a complete meal even with different tastings.
Desserts cannot be missed
As for dessert, there are suggestions such as soft cakes, muffins, tarts or yogurt with fruit. In this case too, small portions that can be combined help create a dynamic and customizable experience. A good idea could be to include at least one “homemade” dessert, which recalls tradition and reinforces the identity of the place.
Pinsa-brunch: 4 successful ideas
Pinsa is an ideal ally for those who want to differentiate their offering with a handcrafted, light and highly customizable product. Here are five ways to offer it in a way that is consistent with the format.
Mini tasting pinsas
In a mini version, pinsa can be served as a tasting, perhaps on mixed platters or in combinations to share. Cut into small wedges or cooked in a smaller size, It can accompany the welcome aperitif or be included in the menu as a finger food proposal. The ideal is to focus on seasonal ingredients, grilled vegetables, aromatic herbs and gourmet toppings that intrigue without weighing down.
Stuffed Pinsa: The Substantial Dish
Those looking for something more structured will find the stuffed pinsa a perfect option. Stuffed like a wallet or closed like a calzone, it can be the highlight of brunch. You can range from the classic version with mozzarella, tomato and basil (a tribute to the margherita), to more original proposals with spiced chicken and hummus, pulled pork and caramelized onion, eggs and bacon, or fusion ingredients like edamame cream, salmon and lime.
Sweet Pinse: The Alternative That Works
Sweet pinsa is still little known, but it has all the right credentials to become a distinctive feature of brunchServed hot or warm, it can be served with custard and fresh fruit, ricotta and honey, homemade jams or a dark chocolate base with pears and walnuts. Cut into squares or served whole, is ideal for those who want to end on a sweet note.
Pinse brunch style
The international brunch has its iconic ingredients: eggs (poached, scrambled, etc.), avocado, salmon, soft cheeses, and sauces. The pinsa can accommodate these same elements, perhaps reinterpreting them in a Mediterranean way: for example, a base with eggs and avocado enriched with confit cherry tomatoes and basil, or a pinsa with salmon, robiola, and lemon zest. The result is a modern proposal, rich but digestible.
