What Is Brunch? Common Dishes and Why Restaurants Serve It

Updated July 2026

Brunch is a meal that combines elements of breakfast and lunch. It is usually served from late morning through early afternoon and may include eggs, pancakes, waffles, French toast, breakfast meats, sandwiches, salads, burgers, pastries, coffee, juice, and cocktails such as mimosas and Bloody Marys.

Restaurants offer brunch because it creates an additional weekend or daytime service period, attracts groups and celebrations, allows kitchens to use ingredients across several dishes, and gives operators opportunities to sell profitable beverages and specialty menu items.

Brunch can be casual or formal. It may be served from an à la carte menu, presented as a buffet, sold as a prix fixe package, or built around family-style dishes and drink specials.

This guide explains what brunch is, how it became popular, why restaurants offer it, which foods are most commonly served, and what restaurant owners should consider before adding brunch service.

Brunch at a Glance

What Is Brunch?

The word brunch combines the words breakfast and lunch.

Merriam-Webster defines brunch as a meal usually taken late in the morning that combines a late breakfast and an early lunch.

Unlike breakfast, brunch is not limited to traditional morning food. A brunch menu can include eggs and pancakes alongside burgers, seafood, salads, pasta, fried chicken, curries, sandwiches, and desserts.

Brunch also tends to be a longer and more social meal than an ordinary weekday breakfast.

Guests may remain at the table while enjoying:

• Several courses
• Coffee or tea
• Juice
• Cocktails
• Shared appetizers
• Dessert
• Conversation with friends or family

This makes brunch both a meal period and a social occasion.

When Is Brunch Usually Served?

There is no universal brunch schedule. Each restaurant determines its hours according to customer demand, staffing, kitchen setup, and normal operating schedule.

Common brunch hours include:

• 9 a.m. to 2 p.m.
• 10 a.m. to 3 p.m.
• 11 a.m. to 4 p.m.

Some restaurants offer brunch only on Sundays. Others serve it on Saturday and Sunday, while hotels, cafés, diners, and breakfast restaurants may offer brunch-style food every day.

Holiday brunch is also common on:

• Mother’s Day
• Father’s Day
• Easter
• Christmas
• New Year’s Day
• Valentine’s Day weekend
• Graduation weekends

Restaurants should choose brunch hours that leave enough time for setup before service and cleaning before dinner preparation begins.

Where Did Brunch Come From?

The term brunch appeared in print in 1895 in an article called “Brunch: A Plea” by British writer Guy Beringer.

Beringer proposed a late Sunday meal that would be lighter and more social than a traditional heavy meal served after church. He believed that brunch could allow people to sleep later and enjoy a relaxed gathering with friends.

The concept later spread through hotels, restaurants, private clubs, and American cities.

As Sunday dining became more popular, restaurants began offering menus that combined breakfast dishes with lunch food and alcoholic beverages.

Brunch eventually became closely associated with:

• Weekend leisure
• Hotels
• Celebrations
• City dining
• Social gatherings
• Daytime cocktails

Modern brunch menus have expanded far beyond their early European roots. Restaurants now adapt brunch to nearly every cuisine and dining concept.

What Is the Difference Between Breakfast, Brunch, and Lunch?

Brunch overlaps with both breakfast and lunch, which gives restaurants considerable flexibility when designing the menu.

Why Do Restaurants Offer Brunch?

1. Brunch Creates an Additional Revenue Period

A restaurant that normally opens for dinner may have an unused kitchen and dining room during the morning and early afternoon.

Adding brunch creates another opportunity to generate sales from:

• Food
• Coffee
• Juice
• Cocktails
• Pastries
• Desserts
• Private events

This can be particularly valuable on weekends, when customers have more time for a relaxed meal.

However, the restaurant must compare the added revenue against labor, food, utilities, cleaning, marketing, and equipment costs.

2. Brunch Attracts Groups

Brunch is popular with groups celebrating birthdays, engagements, graduations, showers, holidays, and other occasions.

Group dining can increase:

• Reservation volume
• Average table size
• Beverage sales
• Shared appetizer sales
• Dessert orders

Restaurants can support group dining with large tables, family-style packages, prix fixe menus, mimosa flights, and private dining areas.

3. Brunch Appeals to Several Types of Customers

A well-designed brunch menu can serve guests who want very different meals.

One customer may want pancakes and coffee, while another orders a burger and cocktail. A third may prefer fruit, avocado toast, or a salad.

This variety makes brunch attractive to:

• Families
• Couples
• Friend groups
• Tourists
• Hotel guests
• Customers with children
• People seeking vegetarian options

4. Restaurants Can Use Ingredients Across Several Dishes

Brunch menus can be designed around ingredients already used during lunch or dinner.

For example:

• Chicken can be used for chicken and waffles, sandwiches, or salads.
• Potatoes can become home fries, hash browns, breakfast bowls, or side dishes.
• Avocados can be used for toast, salads, sandwiches, or garnishes.
• Smoked salmon can be served with eggs, bagels, salads, or toast.
• Bread can become French toast, sandwiches, toast, or bread pudding.
• Vegetables can be used in omelets, frittatas, hashes, salads, and wraps.

Smart ingredient cross-use can reduce the number of unique products that must be purchased and stored.

The restaurant still needs proper forecasting so ingredients remain fresh and available for every service period.

5. Brunch Beverages Can Increase the Average Check

Brunch beverage menus may include:

• Mimosas
• Bloody Marys
• Bellinis
• Espresso martinis
• Sangria
• Specialty coffee
• Fresh juice
• Smoothies
• Mocktails

Guests who order one or two specialty beverages generally spend more than guests ordering only food and water.

Beverage programs must be priced carefully and operated according to local alcohol laws and responsible-service policies.

6. Brunch Creates Marketing Opportunities

Brunch food is often colorful, recognizable, and easy to photograph.

Popular visual dishes include:

• Stacks of pancakes
• French toast with fruit
• Eggs Benedict
• Chicken and waffles
• Avocado toast
• Mimosa flights
• Pastry boards
• Breakfast skillets

Restaurants can use these dishes in social media posts, email campaigns, holiday promotions, menu photography, and local advertising.

7. Brunch Can Fill Slower Weekend Hours

Some restaurants experience strong Friday and Saturday dinner business but little activity earlier in the day.

A successful brunch can bring customers into the restaurant before the dinner rush.

This may help the operation make better use of:

• Rent
• Dining-room space
• Kitchen equipment
• Parking
• Outdoor patios
• Existing brand recognition

8. Brunch Allows Restaurants to Show Their Personality

A brunch menu does not need to look the same at every restaurant.

A Mexican restaurant may offer chilaquiles and breakfast tacos. An Indian restaurant may serve masala omelets, dosa, chole bhature, keema pav, chai, and mango mimosas.

An Italian restaurant may serve frittatas, breakfast pizza, pastries, and pasta. A Southern restaurant may focus on biscuits, grits, fried chicken, and gravy.

Brunch gives restaurants an opportunity to reinterpret morning food through their own cuisine.

The Most Common Brunch Dishes

1. Eggs Benedict

Eggs Benedict is one of the most recognizable restaurant brunch dishes.

The classic version includes:

• English muffin
• Canadian bacon or ham
• Poached eggs
• Hollandaise sauce

Restaurants frequently create variations using:

• Smoked salmon
• Crab cakes
• Lobster
• Avocado
• Spinach
• Fried chicken
• Pulled pork
• Biscuits

Eggs Benedict requires careful timing because the eggs, bread, protein, and sauce must all be ready at the same time.

2. Omelets

Omelets are popular because they can be customized with different fillings.

Common ingredients include:

• Cheese
• Ham
• Bacon
• Sausage
• Mushrooms
• Spinach
• Peppers
• Onions
• Tomatoes
• Herbs

Hotels and buffets may operate made-to-order omelet stations, while à la carte restaurants usually offer a few standardized combinations.

Limiting the number of modifications can help the kitchen control ticket times during a busy service.

3. Scrambled, Fried, and Poached Eggs

Simple egg dishes remain brunch staples.

Restaurants may offer eggs:

• Scrambled
• Sunny-side up
• Over easy
• Over medium
• Over hard
• Poached
• Soft boiled
• Hard boiled

Eggs may be served with toast, potatoes, breakfast meat, beans, vegetables, or salad.

Because customers often request specific egg temperatures, line cooks need consistent procedures and clear communication.

4. Pancakes

Pancakes are among the most common sweet brunch dishes.

Popular versions include:

• Buttermilk pancakes
• Blueberry pancakes
• Chocolate-chip pancakes
• Banana pancakes
• Lemon ricotta pancakes
• Red velvet pancakes
• Whole-grain pancakes

Restaurants may serve them with butter, syrup, fruit, whipped cream, nuts, chocolate sauce, or flavored spreads.

A commercial griddle allows the kitchen to prepare several pancakes at once while maintaining a consistent cooking surface.

5. Waffles

Waffles provide a crisp texture and deep pockets that hold syrup, fruit, sauces, and butter.

Common versions include:

• Belgian waffles
• Classic breakfast waffles
• Chocolate waffles
• Fruit-topped waffles
• Chicken and waffles
• Waffle sandwiches

A restaurant needs enough waffle-maker capacity to keep up with peak demand. A single waffle iron can quickly become a bottleneck during a busy brunch.

6. French Toast

French toast is made by soaking bread in an egg and dairy mixture before cooking it on a griddle or in a pan.

Restaurants may use:

• Brioche
• Challah
• Texas toast
• Croissants
• Cinnamon bread
• Banana bread

Common toppings include berries, bananas, syrup, powdered sugar, whipped cream, caramel, chocolate, and nuts.

Thick bread creates a premium presentation but may require additional cooking time to heat the center properly.

7. Avocado Toast

Avocado toast became popular because it can be served as a lighter alternative to heavier breakfast dishes.

The base normally includes toasted bread and seasoned avocado.

Possible additions include:

• Poached eggs
• Feta cheese
• Tomatoes
• Radishes
• Smoked salmon
• Chili flakes
• Microgreens
• Pickled onions
• Everything seasoning

Restaurants must monitor avocado ripeness carefully because underripe and overripe fruit can both affect quality.

8. Breakfast Sandwiches

Breakfast sandwiches are useful for casual restaurants, cafés, diners, bakeries, and quick-service operations.

They may include eggs, cheese, bacon, sausage, ham, chicken, avocado, or vegetables.

Common breads include:

• Bagels
• Biscuits
• Croissants
• English muffins
• Brioche buns
• Rolls
• Toast

Breakfast sandwiches can also support takeout and delivery better than delicate plated dishes.

9. Breakfast Potatoes and Hash Browns

Potatoes are inexpensive, filling, and compatible with most brunch entrées.

Common preparations include:

• Home fries
• Hash browns
• Breakfast potatoes
• Potato cakes
• Loaded potato skillets
• Sweet potato hash

Potatoes may be cooked with onions, peppers, garlic, herbs, cheese, or breakfast meat.

Par-cooking potatoes before service can reduce cooking time, but the kitchen must cool, store, and reheat them correctly.

10. Bacon, Sausage, Ham, and Other Breakfast Meats

Breakfast meats are commonly served as side dishes or added to omelets, sandwiches, hashes, and breakfast plates.

Popular options include:

• Bacon
• Pork sausage
• Turkey sausage
• Chicken sausage
• Ham
• Canadian bacon
• Corned beef hash

Restaurants should prepare enough product for peak service without holding it so long that it becomes dry or loses texture.

11. Chicken and Waffles

Chicken and waffles combines savory fried chicken with sweet waffles and syrup.

Restaurants may use:

• Bone-in fried chicken
• Chicken tenders
• Boneless chicken thighs
• Spicy fried chicken

The dish may be finished with hot honey, gravy, flavored butter, fruit, or powdered sugar.

Chicken and waffles can command a higher menu price than a basic pancake or egg plate, but it also requires fryer capacity and coordination between the fry and waffle stations.

12. Biscuits and Gravy

Biscuits and gravy is a common Southern-style brunch dish.

It usually includes warm biscuits topped with sausage gravy. Restaurants may add eggs, fried chicken, bacon, or breakfast potatoes.

The quality of the dish depends on:

• Fresh biscuits
• Proper gravy consistency
• Correct holding temperature
• Fast assembly

Gravy can thicken during holding, so the kitchen should monitor and adjust it throughout service.

13. Shrimp and Grits

Shrimp and grits is another popular Southern brunch dish.

The dish combines creamy grits with seasoned shrimp and may include:

• Bacon
• Sausage
• Tomatoes
• Cheese
• Peppers
• Gravy
• Herbs

Grits need careful holding because they continue absorbing moisture and can become overly thick.

14. Shakshuka

Shakshuka consists of eggs cooked in a seasoned tomato and pepper sauce.

It may be served with:

• Pita
• Flatbread
• Toast
• Feta cheese
• Herbs
• Yogurt

The dish is popular because it provides a visually appealing vegetarian option that can be served in a skillet or shallow bowl.

15. Burgers and Sandwiches

Because brunch overlaps with lunch, many restaurants offer burgers and sandwiches alongside breakfast food.

Common options include:

• Brunch burger with egg
• Fried chicken sandwich
• Club sandwich
• Grilled cheese
• BLT
• Turkey sandwich
• Smoked salmon bagel

These dishes appeal to customers who arrive later in the day or do not want breakfast food.

16. Salads and Lighter Dishes

A balanced brunch menu should include lighter options.

Popular choices include:

• Fruit salad
• Yogurt parfait
• Grain bowls
• Green salads
• Smoked salmon plates
• Vegetable frittatas
• Oatmeal
• Chia pudding

These dishes give customers alternatives to fried food, heavy sauces, and large portions.

17. Pastries and Baked Goods

Restaurants, hotels, and buffets often offer:

• Croissants
• Muffins
• Danishes
• Scones
• Cinnamon rolls
• Biscuits
• Bagels
• Quick breads

Pastries may be served individually, placed in a buffet basket, or arranged as a shared board.

Restaurants without an in-house bakery may purchase products from a local bakery or commercial supplier.

International Brunch Dishes

Restaurants can build brunch around their own culinary identity instead of copying a standard American menu.

Indian Brunch Dishes

• Masala omelet
• Dosa
• Idli and sambar
• Chole bhature
• Keema pav
• Aloo paratha
• Poha
• Upma
• Pav bhaji
• Chai
• Mango lassi

Mexican Brunch Dishes

• Chilaquiles
• Huevos rancheros
• Breakfast tacos
• Breakfast burritos
• Machaca
• Enfrijoladas

Mediterranean and Middle Eastern Brunch Dishes

• Shakshuka
• Hummus
• Labneh
• Falafel
• Flatbreads
• Olives
• Cheese
• Egg dishes

Asian-Inspired Brunch Dishes

• Congee
• Dim sum
• Breakfast fried rice
• Scallion pancakes
• Noodle soups
• Korean egg dishes
• Japanese soufflé pancakes

A concept-specific menu helps a restaurant stand out while remaining true to its normal ingredients and cooking methods.

Common Brunch Drinks

Coffee and Espresso Drinks

Coffee is one of the most important brunch beverages.

Restaurants may offer:

• Drip coffee
• Espresso
• Americano
• Cappuccino
• Latte
• Cold brew
• Iced coffee

Tea and Chai

Tea options can include black tea, green tea, herbal tea, iced tea, chai, and masala tea.

Juice

Orange juice remains the most common brunch juice, but restaurants may also serve apple, grapefruit, pineapple, cranberry, tomato, mango, or mixed fruit juice.

Mimosas

A mimosa combines sparkling wine with orange juice. Restaurants may also offer mango, grapefruit, cranberry, pineapple, or pomegranate versions.

Bloody Marys

A Bloody Mary generally combines vodka with tomato juice and savory seasonings.

Restaurants may create elaborate garnishes using olives, celery, pickles, bacon, shrimp, cheese, or other ingredients.

Nonalcoholic Brunch Drinks

Alcohol-free choices may include:

• Virgin mimosas
• Virgin Bloody Marys
• Fresh lemonade
• Sparkling fruit drinks
• Smoothies
• Lassi
• Flavored iced tea
• Specialty coffee

Types of Restaurant Brunch Service

À La Carte Brunch

Guests order individual dishes from a printed or digital menu.

Advantages include:

• Greater portion control
• Fresh preparation
• Menu pricing by dish
• Less buffet waste

Challenges include complicated modifications, high ticket volume, and the need to coordinate eggs, griddle items, fried food, and lunch dishes.

Brunch Buffet

A brunch buffet may include eggs, breakfast meat, pancakes, pastries, fruit, salads, carving stations, lunch entrées, desserts, coffee, and juice.

Advantages include:

• High guest capacity
• Wide menu variety
• Reduced individual ordering
• Strong holiday appeal

Challenges include food waste, holding quality, replenishment, sanitation, and maintaining proper temperatures.

Prix Fixe Brunch

A prix fixe menu offers a set number of courses for one price.

For example:

• One appetizer
• One entrée
• One beverage or dessert

This format can simplify ordering and make revenue more predictable.

Family-Style Brunch

Large platters are placed in the center of the table for guests to share.

Possible dishes include:

• Eggs
• Pancakes
• Potatoes
• Breakfast meat
• Fruit
• Pastries

Family-style service is useful for groups and private events.

Bottomless or Beverage-Package Brunch

Some restaurants sell repeated refills of selected beverages for a fixed price and limited time.

These promotions require responsible alcohol service, clear rules, employee training, and compliance with local regulations.

Challenges of Offering Brunch

Brunch Requires Additional Labor

A restaurant may need cooks, servers, bartenders, hosts, bussers, dishwashers, and managers earlier than normal.

Egg Cookery Can Slow the Line

Guests frequently request different egg styles and modifications. Each variation affects timing and coordination.

The Menu Can Become Too Large

Trying to offer every breakfast and lunch dish can overwhelm the kitchen.

A focused menu is usually easier to execute consistently.

Brunch Can Interfere with Dinner Preparation

The kitchen must have enough space and time to clean brunch stations and begin dinner prep.

Customers May Remain at Tables Longer

Groups drinking coffee or cocktails may occupy tables longer than regular lunch guests.

Reservations and seating policies should account for realistic dining times.

Buffets Require Constant Monitoring

Employees must replenish food, clean spills, replace utensils, maintain presentation, and monitor temperature throughout service.

How to Build a Successful Brunch Menu

Start with a Focused Selection

A practical opening menu may include:

• Two egg dishes
• Two sweet dishes
• Two sandwiches or lunch dishes
• One vegetarian specialty
• One signature dish
• Several side dishes
• A small beverage menu

Balance Sweet and Savory Food

Some guests want pancakes and pastries, while others want eggs, burgers, salads, or spicy food.

Include a Signature Dish

A distinctive dish gives customers a reason to choose one restaurant over another.

Examples include:

• Specialty French toast
• House eggs Benedict
• Breakfast biryani
• Spiced chicken and waffles
• Breakfast pizza
• Regional egg dish

Use Ingredients Across the Menu

The same vegetables, proteins, sauces, and breads should appear in several dishes when practical.

Offer Vegetarian and Lighter Choices

At least a few dishes should appeal to guests who do not want meat or a heavy meal.

Control Modifications

Too many substitutions can slow the kitchen and create mistakes. Train servers on which changes are possible.

Test Ticket Times

Prepare several different dishes at once before launching the menu. This helps identify bottlenecks at the griddle, fryer, oven, egg, and beverage stations.

Essential Equipment for Brunch Service

Commercial Griddles

A griddle can prepare eggs, pancakes, French toast, bacon, sausage, hash browns, burgers, and grilled sandwiches.

Browse commercial griddles at Nishi Enterprise for countertop models in several widths and control styles.

Ranges and Ovens

Ranges and ovens support omelets, sauces, poached eggs, baked dishes, biscuits, pastries, casseroles, and roasted meats.

Explore commercial ovens and ranges for restaurant kitchens.

Commercial Refrigeration

Eggs, milk, cream, meat, juice, fruit, sauces, and prepared ingredients require dependable refrigerated storage.

Shop commercial refrigeration equipment, including reach-ins, undercounter units, worktops, and prep tables.

Food Prep Tables

Refrigerated prep tables keep vegetables, cheese, proteins, garnishes, and sandwich ingredients close to the assembly area.

Browse commercial food prep tables for sandwich, salad, and cold-ingredient preparation.

Food Preparation Equipment

Blenders, mixers, processors, slicers, and other equipment can support batters, sauces, dough, smoothies, vegetables, and high-volume prep.

Explore commercial food preparation equipment.

Cookware

Brunch kitchens need frying pans, saucepans, stock pots, braziers, mixing bowls, and cooking utensils.

Shop commercial cookware for restaurant and catering operations.

Chafing Dishes

Buffets use chafers to hold eggs, potatoes, breakfast meat, vegetables, and lunch entrées.

Browse commercial chafing dishes for buffets, hotels, banquets, and catered events.

Beverage Dispensers

Juice dispensers and beverage urns help organize orange juice, water, coffee, tea, chai, and other drinks.

Shop commercial beverage dispensers for restaurant and buffet service.

Drinkware

Restaurants may need water glasses, juice glasses, coffee cups, Champagne flutes, cocktail glasses, pitchers, and carafes.

Browse Nishi Enterprise’s commercial drinkware collection.

Frequently Asked Questions

What is brunch?

Brunch is a meal served between breakfast and lunch that includes foods and beverages associated with both meals.

What time is brunch?

Brunch is normally served from late morning through early afternoon. Common restaurant hours range from approximately 9 a.m. to 4 p.m.

Why is it called brunch?

The word combines breakfast and lunch.

Who invented brunch?

British writer Guy Beringer is closely associated with popularizing the term in an 1895 article proposing a lighter and more social Sunday meal.

Why do restaurants serve brunch?

Restaurants serve brunch to create an additional revenue period, attract weekend groups, sell specialty beverages, use ingredients across several dishes, and fill slower daytime hours.

Is brunch only served on Sundays?

No. Many restaurants serve brunch on Saturday and Sunday, while hotels, cafés, and breakfast restaurants may offer brunch-style food throughout the week.

What are the most common brunch dishes?

Common dishes include eggs Benedict, omelets, pancakes, waffles, French toast, avocado toast, breakfast potatoes, bacon, sausage, chicken and waffles, sandwiches, burgers, pastries, and fruit.

What drinks are served at brunch?

Coffee, tea, juice, mimosas, Bloody Marys, Bellinis, smoothies, mocktails, and specialty cocktails are common brunch drinks.

What is the difference between brunch and breakfast?

Breakfast is normally served earlier and focuses on morning food. Brunch is served later and includes both breakfast and lunch dishes.

What is the difference between brunch and lunch?

Lunch usually focuses on midday entrées such as sandwiches, salads, burgers, soups, and rice dishes. Brunch adds eggs, pancakes, pastries, breakfast meat, and morning beverages.

Is brunch profitable for restaurants?

It can be profitable when food cost, beverage pricing, labor, table time, waste, and kitchen capacity are managed carefully.

What is a brunch buffet?

A brunch buffet presents several breakfast and lunch dishes at self-service stations. It may include eggs, meat, pancakes, pastries, salads, entrées, desserts, coffee, and juice.

What is a bottomless brunch?

A bottomless brunch includes repeated servings of selected beverages for a fixed price and limited period. Restaurants must comply with local alcohol regulations.

Do brunch restaurants need a griddle?

A griddle is highly useful because it can cook eggs, pancakes, French toast, bacon, sausage, potatoes, burgers, and sandwiches.

Can an Indian restaurant offer brunch?

Yes. An Indian brunch menu can include masala omelets, dosa, idli, chole bhature, paratha, keema pav, poha, chai, lassi, and Indian-inspired cocktails.

Final Thoughts

Brunch combines the comfort and familiarity of breakfast with the variety and flexibility of lunch.

For customers, it provides an opportunity to sleep later, gather with friends, celebrate special occasions, and choose from both sweet and savory food.

For restaurants, brunch can create another revenue period, attract groups, support beverage sales, and provide a platform for signature dishes.

Success depends on more than adding pancakes and eggs to the menu. Restaurants need a focused selection, organized preparation, adequate griddle and fryer capacity, dependable refrigeration, trained employees, and a service format that fits the dining room.

A strong brunch menu should include familiar customer favorites while still reflecting the restaurant’s identity. Whether the concept serves eggs Benedict, chicken and waffles, dosa, breakfast tacos, or shakshuka, the best brunches feel connected to the restaurant rather than copied from a generic menu.

Shop Commercial Brunch Equipment

Prepare your restaurant for brunch service with commercial cooking equipment from Nishi Enterprise.

Restaurants, hotels, cafés, and caterers can shop commercial griddles, ranges, ovens, refrigeration, cookware, food prep equipment, chafing dishes, beverage dispensers, and drinkware for à la carte brunches, buffets, private events, and hotel breakfast service.