Breakfast service wisdom!

ethanunick

Hi guys and gals. I'm opening a small breakfast spot with a buddy of mine and we are trying to nail down some easy systems to follow to make sure we can breeze through service easier and have lesser talented cooks execute with consistency. I've heard of many great restaurants who do brunches with one cook. Can I hear some ideas on how to do this? Recipes? Systems, anything.

I would imagine sous vide poached eggs would be a start. What about an easy way to do volumes of omelets? Home fries that stay crispy when held for a while? Any and all ideas or links would be great I know theres a lot of talented people on this forum. Thanks so much.

michaelnatkin

Not a direct answer to your question as far as service systems, but I've been thinking about this a lot lately, that there are many restaurants that could really benefit from the work @Grant and the kitchen team are doing with a lot of very fundamental recipes. You could use our biscuits or hollandaise or any number of things and be sure that you are using a really optimized recipe that tastes amazing without taking the time to develop it yourself. Most restaurants simply don't have the bandwidth to try 30 variations of a recipe before putting in on the menu.