Seasonal Inspiration
Friday, 5 September 2025
Morning glory – how to boost revenue over breakfast and brunch
Featuring:
Deepak Mishra, Director of Culinary Operations, Hotel Chadstone Melbourne – MGallery by Sofitel Mario Tavian, Executive Chef, The Winey Cow, Mornington Vic and Gold Coast Qld
Get ready for an uptick in breakfast and brunch diners, with spring’s warmer weather more people are keen to enjoy the sunshine and make the most of your outdoor seating capacity.
Young people are especially keen to dine out in the mornings. Recent research by point of sale provider Square, found that 26% of diners under 28 (Generation Z) say brunch is their favourite time to dine out, compared to 16% of the general population. All the more reason to explore what’s appealing for the younger crowd.
Global Perspectives
We’ve come a long way since the full English breakfast. Diners of all ages still want their eggs, but maybe as part of a Middle Eastern shakshuka, Mexican huevos rancheros or Sri Lankan hopper.
Deepak Mishra, Director of Culinary Operations at Hotel Chadstone Melbourne – MGallery by Sofitel, says the breakfast buffet includes dishes from Asia, the Middle East, the Mediterranean and the Americas, even fillings for omelettes range from nduja to Indian spices.
“It’s all about flavour and variety,” Deepak says. “Our diners come from all corners of the world, and we like to offer many options from different cuisines.”
Executive Chef Mario Tavian agrees. His menus at the Winey Cow cafés in Mornington Victoria and Main Beach Gold Coast are often inspired by dishes he sees on his travels.
An example of this is the round croissant I saw in New York,” he says. “I brought the idea home and put a Winey Cow twist on it, as a breakfast croissant bun with fried egg, Italian pork sausage, potato, spinach, provolone, romesco sauce and chive crème fraîche.
Healthy appetites
A greater awareness of wellness and nutrition is also influencing breakfast and brunch buffets and menus.
“Our Superfood Protein Bowl is very popular, especially with the early gym crowd at Main Beach,” Mario says. “It’s a vegan dish but with optional chicken, salmon or egg.” He adds that their house-made granola is another winner, featuring toasted nuts and coconut, compressed watermelon, coconut yoghurt, raspberry sorbet and passionfruit coulis.
Deepak says Bircher muesli is now a must for hotel breakfasts, and that serving it layered in individual jars with fruit, yoghurt and honey or coulis is a great way to cut waste and ensure portion control.
Decadent and indulgent
The flipside to this wellness trend is a hunger for indulgent and decadent experiences with family and friends. Waffles – whether savoury, sweet or a bit of both – are replacing pancakes as a base on which to stack delicious toppings.
Açai, which exploded onto menus as a healthy superfood around 15 years ago, is enjoying a resurgence thanks to TikTok and Gen Z. While açai bowls and smoothies are still popular as a healthy offering, the small purple berry revered for its antioxidants has also evolved into a sweet treat in frozen yoghurt and soft serve.
Mario says eggs are still a mainstay of breakfast and brunch, but it’s easy to elevate them into an Instagram-worthy dish people wouldn’t make at home.
“We do a spin on the benedict, our Prawn Benedict has prawns in tempura batter, with dashi butter, pickled fennel and dill, hollandaise, salmon roe and fried capers served on charcoal toast.”
The ultimate brunch extravagance is high tea, and Deepak is a maestro in this department, with Hotel Chadstone MGallery’s high teas sold out months in advance. “It is a luxurious, celebratory take on brunch, I like to make it playful and elegant with a mixture of savoury and sweet indulgences,” he says.
He adds that high tea doesn’t just belong in hotels, anyone can serve a selection of hot and cold miniature items, such as egg and sausage sliders, quiches, pastries and ribbon sandwiches, plus bite-sized desserts and cakes. “It’s all about the presentation, use a decorative tiered stand and colourful garnishes – and always offer Champagne!”
Don’t forget drinks
Drinks are just as important as food on a breakfast and brunch menu, and not just hot coffee. Recent research by Fonto showed that gen Z Australians prefer smoothies, iced and frappes over hot drinks. In fact, cold drinks were included in 56% of orders by Gen Z, compared to only 21% of people aged over 65.
Again açai reigns as a smoothie ingredient, Winey Cow’s Amazonian smoothie with milk, acai, berries and banana is a best seller. Matcha is also a must, diners can’t get enough of the vibrant green tea in lattes, cold brew, smoothies, frappes, you name it.
For licensed venues, a ‘bottomless brunch’ is a great way to encourage higher spend, serving mimosas, cocktails, mocktails or sparkling wine for a limited time.
Mario recommends listening to your customers and adding variety to your menu. “Everyone’s palate has moved on a bit,” he says. “People do not mind spending money if they are getting quality.”
He adds that working closely with suppliers and taking advantage of seasonal pricing is crucial. “Having a good working relationship with all our suppliers has helped us to be innovative with our dishes and respond quickly to customer demand.”
Deepak advises to keep it simple and focus on presentation. “Make each dish colourful, clean and elegant, add your own flair… even a simple dish can stand out with thoughtful garnishing and plating.”
Make each dish colourful, clean and elegant, add your own flair… even a simple dish can stand out with thoughtful garnishing and plating.
The Love Struck Smoothies range from Markwell Foods is the perfect fusion of indulgence and wellness. Simply blend one smoothie sachet with 200ml of liquid, such as apple juice or coconut water.
The range includes six delicious and healthy combos:
- Love Struck Avo Go Go – a creamy blend of avocado, broccoli, spinach, mango, coconut, ginger and lime.
- Love Struck Berry Go Round – a berry-licious blend of blackberries, raspberries and strawberries.
- Love Struck Big 5 – a fruity fix of pineapple, mango, kiwi and strawberry, plus the big fifth ingredient, freshly squeezed apple juice.
- Love Struck Coco Loco – go troppo with this cocktail of coconut, pineapple and mango with a dash of mint and lime.
- Love Struck Pash N Shoot – a lush concoction of passionfruit, pineapple and mango.
- Love Struck Strawberry Split – a Love Struck Smoothies classic, with a heavenly blend of strawberries and banana.
Avo Go-Go
15 x 140g
Trumps new range of toasted nuts and coconut are perfect as a garnish for both sweet and savoury wellness bowls. Sprinkle over chia puddings, Bircher muesli, buddha bowls, poké bowls and more for extra flavour and crunch.
- Using pre-toasted nuts saves time and also minimises waste – no more burnt nuts in the bin, these are apprentice proof! The range includes Toasted Slivered Almonds and Almond Flakes, Toasted Coconut Flakes and Coconut Longthread, plus Toasted Pine Kernels.
Toasted Almond Flakes
10 x 1kg
Featured Products
Spinach Chopped Portions
4 x 2.5kg
Almonds Blanched Flaked
10 x 1kg
Aromatic Roast 1/2 Duck (B-Less)
10.08kg
Desiccated Coconut
10 x 1kg
Aromatic Shredded Duck Meat
12kg
Cornflour
4 x 3kg
Fried 1/2 Duck (B-Less)
10.08kg
Cous Couse arge Pearl
10 x 1kg
Skin On Duck Breast (B-Less)
9.6kg
Cranberry Dried Sweetened
10 x 1kg
3 Way Mixed Veg
6 x 2kg
Curry Powder Mild
6 x 450g
Broccoli Florets
6 x 1.5kg
Garlic Powder
6 x 1kg
Carrot, Cauliflower & Broccoli
6 x 2kg
Garlic Powder
6 x 450g
Cauliflower Florets
6 x 2kg
Granola Cranberry & Apple
10 x 1kg
Corn Kernels
6 x 2kg
Italian Herb
6 x 500g
Findus Vegetable Medley
6 x 1kg
Marshmallows Mixed (Pink & White)
10 x 500g
Green Peas
6 x 2kg
Mixed Herbs
6 x 500g
Vegetable Melange
6 x 1.5kg
Moroccan Seasoning
6 x 750g
1/4 Pound Beef Burger
36 x 113g
Onion Powder
6 x 1kg
BBQ Pork Riblet
1 x 3.2kg
Onion Powder
6 x 400g
Flame Grilled Meatball
5 x 1kg
Paprika Smokey
6 x 500g
Italian Meatball
5 x 1kg
Paprika Sweet
6 x 580g
Mini Falafel
6 x 1kg
Peanuts Dry Roasted (Unsalted)
10 x 1kg
Triple Decker Lasagna
2 x 2kg
Pepita Kernels
10 x 1kg
Avo Go-Go
15 x 140g
Pepper Black
6 x 1kg
