Friday, March 1, 2024

2009 February: Pizza for Breakfast?

Increasing your hours into the sooner a part of the day can usher in a complete new buyer base: the breakfast crowd. Some pizzerias proceed to showcase their pizza recipes with a breakfast-style model, whereas others stick with the fundamentals (like omelets and French toast). No matter means you determine, there’s a defi nite skill to extend your profi ts and higher compete with native eating places that provide a breakfast menu.

Gabriel Pellegrini, proprietor/chef at Sagra, a trattoria in Austin, Texas, rolled out a Sunday brunch in June. “Loads of our opponents, different eating places, have brunch and have been fairly profitable,” says Pellegrini.

Seems it was a great transfer. Sagra, open since 2007, earned the title of “finest brunch” from readers in 2008. Served on Sundays solely, there are 10 gadgets on the brunch menu, together with frittatas cooked to order and some pastas (Tortellini alla Pesto and Lasagnetta Verdura). Two dishes are cooked with a cracked egg on high: Sagra Pizza (tomato, egg, pecorino, spinach, mozzarella and truffl e oil) and Linguini alla Carbonara (house-cured pancetta, contemporary peas, egg and Parmesan sauce). “We attempt to preserve the meals so simple as doable,” says Pellegrini. “We additionally attempt to overlap as many issues as doable.” To keep away from additional prices on his half, Pellegrini elected to make use of the identical fl atware and plates he’d already been setting out for lunch and dinner. A technique he maximizes his brunch profi ts is to cost $5 for aspect orders (like house-cured pancetta, herbed polenta or roasted new potatoes). Sagra additionally costs additional for a build-your-own brunch choice.

“The perfect factor is to maintain it easy. And never attempt to overextend it, as a result of it’s solely at some point per week,” says Pellegrini. Whereas on Friday evening he schedules a crew of seven staff within the kitchen, for brunch solely two are required, and he ensures setup obligations are easy sufficient that they want solely arrive a few hours earlier than opening.

In October, Invoice Rizzuto, proprietor of Rizzuto’s Wooden-Fired Kitchen & Bar in West Hartford, Connecticut, added brunch to his menu. As a result of the 5,000-squarefoot restaurant is inside an affl uent procuring middle with a gymnasium, boutiques and different eating places –– and due to this fact gives heavy pedestrian traffi c –– attracting diners didn’t take a lot effort.

For $20, diners get entry to an antipasti buffet (with artisan cheeses, salami and prosciutto), a dessert buffet and a range from the menu that’s cooked to order and served tableside.

“The breakfast pizza is the preferred merchandise,” he says. Three eggs are cracked on high earlier than putting the pizza within the oven. The pizza additionally has smoked pancetta, roasted peppers, thinly sliced potatoes, sautéed onions and mushrooms. “It comes out of the oven trying like an ideal woodfi purple pizza. Folks can tear off the crust and dip it within the egg yolk. It’s so good!” Different breakfast entrées are steak and eggs, French toast and eggs Benedict.

Many pizzerias, nonetheless, serve breakfast every day. Of Glad Joe’s Pizza & Ice Cream’s 64 places, 24 serve breakfast, with the fi rst location launching its early-morning meal seven years in the past. A number of serve weekend brunch. “Competitors with pizza basically makes you get actually artistic,” says Kristel Whitty, half proprietor and director of promoting. “The entire concept is providing an answer for the visitor that fi ts their way of life.” Apart from egg scramblers for breakfast, employees can take orders for omelet pizza.

“We principally construct an omelet on high of cheese and bake it in an oven,” says Whitty.

To deal with the issue of being related as solely a spot to eat pizza for lunch or dinner, Glad Joe’s started providing morning deliveries to companies. “As an alternative of bringing donuts to the offi ce, you possibly can have an omelet pizza delivered,” says Whitty.

For breakfast, Good Pizza, positioned contained in the Good Resort in San Francisco, serves three kinds of calzones filled with scrambled eggs. The identical recipe used to create pizza dough for meals after 11 a.m. is used for the calzones. In a single, the elements are sun-dried tomatoes, feta, spinach and onion. In one other are bacon and fontina. Breakfast staples like granola with dried fruit and natural milk, oatmeal, natural yogurt and pastries are additionally on the menu, which has a grab-and-go fashion that appeals to lodge visitors and neighborhood residents. As a result of the lodge’s mantra may be very eco-friendly, counter tops and to-go merchandise are fabricated from recycled paper, and oregano and basil are grown on web site.

The pizza spot’s unique mission was to cater to lodge visitors’ dinner wants. “However as the one eatery within the lodge, we would have liked breakfast service on the lodge within the morning too,” says Dave Hoemann, vice chairman of meals & beverage for Joie de Vivre Hospitality. Only one employees individual mans Good Pizza, working each the cashier and the pizza oven behind it. A barista station can be inside, so whether or not a morning cappuccino or a latte throughout the afternoon with a slice of pizza, that want may be met.

Take into account including upscale espresso and espresso drinks to the breakfast menu, as a result of a latte can drive up a buyer’s invoice greater than a single cup of espresso will. Sagra selected to supply espresso served in a French press, which yields a richer, extra sturdy style, “after which we don’t must take care of refi lls,” says Pellegrini. “With these, we simply drop the French press on the desk and depart. If they need extra, they must pay extra.” ?

Breakfast Menu

How do you promote your new breakfast menu when all of your pizzeria is thought for are pizza pies for lunch or dinner? To let clients know your choices go farther than a meat lovers particular or four-cheese pizza, strive providing a particular promotion legitimate solely throughout breakfast hours.

As an illustration, Gabriel Pellegrini, proprietor/chef at Sagra in Austin, Texas, gives $.75 Mimosas to get individuals within the door for his Sunday brunch. “It’s form of a pull to get individuals in so we will promote individuals eggs for $10,” he says. Curiously, he discovered that the preferred breakfast drink continued to be a Bloody Mary, however the preliminary pull of Mimosas labored for fi rst-time brunch-goers.

Kristine Hansen is a contract author protecting meals, drinks, journey and inexperienced dwelling. She lives in Milwaukee, Wisconsin.

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