Chia seeds are packed with nutrients and antioxidants, and a perfect addition to smoothies and parfaits.
Sweet potato toast is the perfect gluten-free, veggie-forward alternative to using bread. Just slice a sweet potato, bake it in the oven at 400°F until lightly toasted, and top it with sweet or savory ingredients. It’s as easy as that!
Go bigger and better with a hash brown tray bake that will satisfy even the biggest appetites.
Bring finger food back to the brunch table with fun skewers. Thread mini pancakes, fresh fruit and bite size French toast for a fun, sweet treat.
Bring a classic brunch dish, like French toast, back into fashion with a few gourmet tweaks like using super soft brioche or challah bread, infused syrups, and flavored whipped cream.
Source: Taste.com.au “Brunch trends we’re loving right now”
If an operation serves breakfast or brunch, speed is always essential for guest satisfaction. Keeping tables turning is especially important for lower-check-average day parts like breakfast.
Certain kitchen tricks are necessary to “turn and burn,” maintaining quality and keeping guests satisfied.
In high-volume operations, prepared items like liquid eggs that can be poured into a waiting omelet pan can save measurable man-hours in cracking eggs. Pre-shredded cheeses eliminate the fuss of setting up and cleaning food processors. Products that you only have to reach for save the short-order cook time and keep finished plates flying out of the kitchen.
Prepared foods like scoop-and-bake muffin mixes help save time. Likewise for the increasingly high-quality, par-baked artisan breads, which are available in many flavors and sizes. High-quality, thick, crusty, fresh bread adds value to many morning menu items. Breakfast sandwiches and grilled paninis get an added value lift from high-quality breads. Because these breads are at their best on the day they are baked, the remaining loaf or two make excellent fresh croutons for the afternoon lunch soup or salad.
Other breakfast tips include cutting ingredients as small as possible to keep morning sauté items and omelets buzzing out of the pan. Smaller items heat faster and keep pick-up times down. Also, blanch and shock green vegetables in well-salted water before service. Broccoli, green beans, and zucchini all favor a short bath before cooking. Roasting mushrooms before service also picks up the pace in the pan, along with adding another level of flavor to a morning omelet favorite. Buy pre-slice button mushrooms, and in a preheated roasting pan use some good-quality olive oil, sliced garlic, fresh thyme sprigs with salt and pepper. Roast them in a high-heat oven for 8-10 minutes.
Make use of yesterday’s dinner protein leftovers for this morning’s hash special. Prime rib translates into roast beef hash, a sure sellout brunch item. Those salmon scraps from the Saturday butcher work right into griddled salmon cakes. Use your crab cake recipe and substitute fresh salmon that has been lightly pulsed in the food processor. Ideas like these add a fresh look to your specials card and black ink to your profit-and-loss statement.
Source: Restaurant Owner, “Breakfast, Lunch and Dinner Prep Tips” by Chef Michael Tsonton
