Business Ideas: Brunch, a Safe Bet for Bars and Restaurants

Brunch a blend of breakfast and lunch is a versatile format that brings together the best of both meals. This concept has not only won over consumers but also represents an excellent opportunity for HORECA businesses. According to a report from the National Restaurant Association, over 60% of U.S. consumers have attended a brunch in the past year, and the trend continues to grow.

Brunch originated in 19th-century England as a relaxed way to enjoy Sundays. Today, its success in the U.S. and Europe has turned it into a profitable format for bars and restaurants. Brunch is also perfectly suited to business models looking to maximize infrastructure use during off-peak hours.

Brunch encourages customers to spend more, especially with add-ons like mimosas, fresh juices, and gourmet desserts. According to Restaurant Business Online, customers typically spend 20–30% more during brunch than at a traditional breakfast or lunch.

Brunch appeals to various demographic groups—from young friends to families and professionals looking for a cosy place to unwind. It’s a social event that can attract new customers and build loyalty among existing ones.

Brunch hours (typically between 10:00 and 14:00) allow businesses to profit during times that usually see less foot traffic. It also leverages existing resources, avoiding major upfront investments.

A brunch menu can be designed with seasonal ingredients and easily adapted to local preferences. This not only reduces costs but also highlights the business’s commitment to sustainability.

Brunch bridges the gap between breakfast and lunch (10:00–14:00). In Spain, lunch is traditionally served mid-morning, between 11:00 and 12:00.

Brunch is generally more informal, with a relaxed vibe that encourages social interaction. Lunch is usually a 15–20 minute work break, while brunch is meant to be enjoyed for one to two hours with a variety of dishes and good company.

While lunch is often limited to a coffee, toast, or sandwich, brunch combines sweet and savoury dishes, including natural juices and light cocktails.

Brunch positions your venue as modern and innovative two qualities that consumers appreciate when choosing where to eat.

Fresh juices and smoothies especially when prepared with high-quality professional juicers like Zummo’s are healthy and appealing options. A study by The Juice Bar Report found that natural drinks increase sales by 25% during brunch.

Options like avocado or smoked salmon toast are not only popular but also highly profitable thanks to their strong margins.

Light salads and fruit or granola bowls have become essential to meet the needs of health-conscious customers.

Adding mimosas or Bloody Marys not only boosts the average ticket but also creates a unique experience. A wide variety of alcoholic and non-alcoholic cocktails is key to maximising your service’s profitability.

Invest in the atmosphere: relaxing music, fruit-inspired decor, and personalised service can make all the difference

Customers appreciate fresh products. Using machines like Zummo juicers ensures the quality and freshness of your beverages.

According to a report by Euromonitor International, 70% of consumers seek healthy choices when dining out. Fresh fruit, local produce, and avoiding ultra-processed food are key to satisfying the most demanding customers.

Use social media to showcase your brunch menu and attract customers. Platforms like Instagram and TikTok are perfect for highlighting the vibrant colours of your dishes and drinks.

A well-trained team enhances the customer experience, ensuring fast and efficient service.