Easter Brunch: The Event, The Menu, The Money

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Get the Word Out—Early and Often

Reservations book fast. You want them at your restaurant.

Announce early – A March launch gets you ahead of the game.
Flood social media – Show off drool-worthy dishes, playful décor, and maybe a behind-the-scenes peek at prep.
Offer a bonus for early bookings – A free mimosa? A special dessert? Give them a reason to book now.
Let regulars know first – A VIP text or email makes them feel special. And guess what? Special people book tables.

Make It Look Like an Event

This isn’t just any brunch. It’s Easter brunch.

Flowers everywhere – Tulips. Daffodils. A touch of green. Spring is the vibe.
Soft pastels, not a sugar explosion – A hint of pale blue here, a pop of blush pink there. Think chic, not a candy aisle meltdown.
Kid-friendly details – Mini Easter baskets at tables. An egg hunt in the patio. Something small goes a long way.
A photo-worthy moment – A floral wall? A cute sign? People want a reason to post. Give it to them.

The Menu: A Little Nostalgia, A Little Surprise

Brunch is brunch. But Easter brunch? It should feel special.

Elevated classics – Eggs Benedict, but with prosciutto and spring peas. French toast, but with a berry compote that tastes like sunshine.
Fresh and light – Citrus salads. Spring vegetable quiches. Lemony hollandaise.
Cocktails with a twist – A lavender mimosa. A honey-rosemary spritz. People love a pretty drink.
Something fun for kids – Bunny pancakes. A waffle bar. A plate that makes parents say, “We’ll be back next year.”
The grand finale – Carrot cake, pastel macarons, or a lemon tart that melts in your mouth.

Make It Feel Exclusive

People want to feel like they scored the table of the day.

Prix fixe menu – Keeps service smooth. Keeps spending predictable.
Bottomless brunch add-ons – Mimosa refills? Bloody Mary bar? Say no more.
Pre-paid reservations – Less stress, fewer no-shows.
Family-style platters – Because brunch should be abundant.

Brunch, But Make It an Experience

Easter brunch isn’t just about food. It’s about the moment.

Live music – A jazz trio, an acoustic guitar. Just enough to make it feel special.
A tableside moment – Maybe a carving station. Maybe a tableside dessert. Just one detail that makes people say, “Ooh, fancy.”
A parting treat – A tiny chocolate egg. A mini hot cross bun. A sweet goodbye sticks with people.