Why some eateries put brunch on the back burner

01/16/2014 | Washington Post (tiered subscription model), The

Brunch may seem like a pretty simple meal to serve up, but the realities of ordering additional ingredients that could go to waste and staffing another weekend daypart with workers who put in late hours the night before make it a no-go for some Washington, D.C., eateries. Additionally, patrons linger at brunch, making it less profitable than other meals, and guests tend to be tired, hungry and sometimes hungover and grumpy. "You have to make sure you put the food out very fast . . . But an omelette cannot come so fast, a poached egg cannot come so fast. You have to poach it to order," said Saied Azali, the owner of Perry's and Mintwood Place.

View Full Article in:

Washington Post (tiered subscription model), The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
University of Southern California
Los Angeles, CA
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Culinarians Wanted, Kitchen Management Training in NYC
Hillstone Restaurant Group
New York City, NY