HOSPITALITY MARKETPLACE
BREAKING
THE FAST
An increasingly popular eating-out option, breakfast can be an opportunity to differentiate your offering and bring a whole new crowd in. We look at four different restaurants and what’s on their breakfast menu.
EVERYTHING FROM SCRATCH “Nothing too fussy, good quality ingredients and as much care and attention in the cooking as is given to the more lucrative services like lunch and dinner.” This is Foxcroft’s Chef Glen Williams’ secret to an amazing breakfast, adding that there should be some familiarity in what you’re serving up: “You can be creative, but guests aren’t looking to be challenged by breakfast.” Foxcroft first started offering breakfasts at the beginning of the year – a change from their lunch and dinner-only offering. “Since lockdown we had started thinking about it and when the latest round of alcohol bans and curfew kicked in and bookings began to dry up, we made the call to try and pick up revenue and keep the staff working by serving breakfast.” With Foxcroft’s neighbouring restaurants also offering breakfasts, their menu needed to be unique, and it also needed to be concise so that the kitchen team wouldn’t run into trouble with lunch and dinner prep. The result is a smart, well-rounded offering of four dishes in addition to the range of Viennoiserie
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