How all-day brunch became a scalable concept

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.Follow The Future of Hospitality for weekly insights into hospitality, hotels, and guest experience.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