How all-day brunch became a scalable concept
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How all-day brunch became a scalable concept
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Double guest frequency and keep the vibe relaxed and profitable.
How an all-day brunch formula built 16 locations and loyal guests.
Guest: Michiel Huisman, co-founder of Teds, scaled an all-day brunch concept across 16 locations over 10 years, turning leisure moments into repeat revenue.
Key takeaways:
- Optimize menu for speed, profitability, and Instagrammable moments to raise average spend and table turns.
- Build a consistent yet localised brand experience so each venue feels authentic and repeatable.
- Train and retain intrinsically motivated staff with clear service plans to protect guest experience.
- Choose expansion sites with the right demographics, logistics, and terrace or corner exposure to succeed.
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Disclaimer: This podcast shares stories, experiences, and opinions from hosts and guests. They are personal perspectives only and not statements of fact or official advice from The Future of Hospitality
